Garlic-Chipotle Chicken Tacos

Photo: Johnny Autry and Randy Mayor

Serve with Avocado and Orange Salad.

Yield: Serves 4 (serving size: 2 tacos)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 312
  • Fat: 9.8g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 29.5g
  • Carbohydrate: 27.8g
  • Fiber: 4g
  • Cholesterol: 66mg
  • Iron: 1.4mg
  • Sodium: 533mg
  • Calcium: 60mg

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. 1. Preheat grill to medium-high heat.
  2. 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. 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. 4. Thinly slice chicken. Divide chicken, bell peppers, onion, and lettuce among tortillas.
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