Garlic-Chipotle Chicken Tacos

Garlic-Chipotle Chicken Tacos Recipe
Photo: Johnny Autry and Randy Mayor
4

Worthy of a special occasion

Yield:

Serves 4 (serving size: 2 tacos)

Recipe from

Cooking Light

Nutritional Information

Calories 312
Fat 9.8 g
Satfat 0.9 g
Monofat 4.8 g
Polyfat 2.8 g
Protein 29.5 g
Carbohydrate 27.8 g
Fiber 4 g
Cholesterol 66 mg
Iron 1.4 mg
Sodium 533 mg
Calcium 60 mg

Ingredients

1 tablespoon chopped fresh garlic
1 tablespoon minced chipotle chile, canned in adobo sauce
2 tablespoons canola oil, divided
1 pound chicken cutlets
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
2 teaspoons chili powder
1 small red bell pepper, quartered
1 small green bell pepper, quartered
1 small Vidalia onion, cut into 1/2-inch rings
8 (6-inch) corn tortillas
1/2 cup shredded green leaf lettuce

Preparation

1. Preheat grill to medium-high heat.

2. Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove from grill; keep warm.

3. Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.

4. Thinly slice chicken. Divide chicken, bell peppers, onion, and lettuce among tortillas.

Note:

Mary Drennen,

June 2012
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