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

Ingredients

• •1½ cups sour cream
• •1 tablespoon chipotle chiles
• •2 tablespoons brown sugar
• •1 tablespoon smoked paprika
• •2¼ teaspoons chili powder
• •1½ teaspoons kosher salt
• •1½ teaspoons garlic powder
• •1½ teaspoons onion powder
• •2 whole zucchini
• •1 whole red bell pepper
• •2 tablespoons canola oil
• •1 pound chicken breast
• •12 whole corn tortillas
• •1 serving cilantro slaw
• •2 whole limes
• •12 wedges lime wedges

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.

   5 min

3. 3.

   Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.

   15 min

4. 4.

   Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.

   5 min

5. 5.

   *Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.

6. 6.

   **Available at specialty foods stores and from tienda.com.