Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream

Ingredients

• 2 tablespoons golden brown sugar
• 12 5- to 6-inch-diameter corn tortillas
• 1 red bell pepper
• 2 tablespoons canola oil
• 1 tablespoon canned chipotle chiles
• 1 pound skinless boneless chicken breast halves, each halved horizontally
• Cilantro Slaw
• + 8 more ingredients
• • 1 ½ teaspoons garlic powder
  • 1 ½ cups sour cream
  • 2 ¼ teaspoons chili powder
  • 1 ½ teaspoons onion powder
  • 2 limes
  • 1 tablespoon smoked hot Spanish paprika (Pimentn de la Vera)
  • 1 ½ teaspoons coarse kosher salt
  • 2 small zucchini

Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub. Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice...

View full recipe at Epicurious