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Garlic-Chipotle Chicken Tacos

Photo: Johnny Autry and Randy Mayor
Yield Serves 4 (serving size: 2 tacos)


  • 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

Nutrition 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

How to Make It

  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.