Spice Rubbed Chicken & Vegetable Tacos w/ Cilantro Slaw & Chipotle Cream

Spice Rubbed Chicken & Vegetable Tacos w/ Cilantro Slaw & Chipotle Cream

Serves 12
Allergy Milk
Meal type Lunch, Main Dish

Ingredients

  • 1 1/2 cup sour cream
  • 1 tablespoon canned chipotle chilies (chopped)
  • 2 tablespoons golden brown sugar
  • 1 tablespoon smoked hot Spanish paprika
  • 2 1/4 teaspoons chili powder
  • 1 1/2 teaspoon course kosher salt
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1/2 bunch cilantro
  • 1 1/2 cup cabbage mix (red and green}
  • 3 tablespoons lime juice
  • 2 Small zucchini (quartered lengthwise)
  • 1 red bell pepper (seeded, cut lengthwise)
  • 2 tablespoons canola oil
  • 1lb skinless boneless chicken breast halves
  • 12 6” corn tortillas (warmed)

Directions

Step 1
Whisk sour cream and chipotle chilies in small bowl, season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
Step 2
Season zucchini, bell pepper and chicken with canola oil and spice rub.
Step 3
Grill chicken and vegetables turning occasionally until they are cooked through. Transfer to work surface and cut chicken in 1⁄2 inch thick strips. Cut vegetable into 3⁄4 inch pieces. Place chicken and vegetables in large bowl, toss to blend. Mix cabbage, lime juice, cilantro and season with salt and pepper.
Step 4
Assemble tacos by layering chicken, vegetables topped with chipotle cream, slaw and garnish with lime wedges....ENJOY.....