SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CHIPOTLE CREAM

SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CHIPOTLE CREAM image

Yield 2-3 Servings

Number Of Ingredients 14

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1 ½ cups sour cream
1 tablespoon chopped canned chipotle chiles* (about 2 chiles)
2 tablespoons (packed) golden brown sugar
1 tablespoon smoked hot paprika **
2 ¼ teaspoons chili powder
1 ½ teaspoons coarse kosher salt
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 onion (peeled and quartered)
1 red bell pepper, seeded, cut longwise into ¾ inch strips
2 tablespoons canola oil (vegetable oil)
2 pound skinless boneless chicken breast halves, each halved horizontally
12 5-6 inch diameter tortillas (put in foil and warmed)
2 limes, each cut into 6 wedges

Steps:

Step #1 Prepare barbeque (medium heat). Whisk sour cream and chipotle chiles in small bowl, season with salt. Step #2 Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub. Step #3 Place bell pepper on a rimmed baking sheet. Drizzle with canola oil, toss to coat. Sprinkle spice rub (from Step #2) over both sides of bell pepper, onion quarters and chicken. Step #4 Place chicken and vegetables on barbeque. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface and cut chicken lengthwise into ½ inch strips. Cut vegetables crosswise into ¾ inch pieces. Place chicken and vegetables into large bowl and toss to blend. Step #5 Place chicken and vegetable mixture, chipotle cream, tortillas and lime wedges on table. Each person can assemble their own taco with the ingredients. Suggest to use a spoon to place a small amount of chipotle cream as it is very flavorful. * Chipotle chiles are canned in a spicy tomato sauce - sometime called adobo. They are available at most supermarkets ** Use regular paprika if smoked hot is not available.