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

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 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.

Step 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.

Step 4

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

Ratings & Reviews

jhoward0145's Review

June 24, 2014
WOW, this was really tasty and delicious BUT REALLY SPICY. I like spicy food but this was a little too much. My husband, mom and I ate this together and in the beginning we all loved it but after a few minutes our noses were running :)

ktleyed's Review

June 03, 2013
We liked these and made them just as written though next time I might skip grilling the tortillas and just serve them soft. Made the salad too which was GREAT!

mrsjroe's Review

June 03, 2013

KathleenLee's Review

May 23, 2013

carolfitz's Review

July 15, 2012
We had a pepperpalooza bbq. Made these tacos using the "other white meat," trimmed ends from pork tenderloins, rubbed and kept in fridge about 3hrs. Easier to lightly spray the onion & peppers with oil and then season rather than making an oil paste, doncha think? Served with CL's grilled corn, poblano & black bean salad. CL's grilled stuffed jalapenos & our blueberry margaritas first. Excellent summer bbq. (fyi, the magazine left out thinly slicing the cooked veg, maybe they'll correct the web version?)

ChefJuje's Review

July 06, 2012
This was great! I also like the idea of topping with the cheese and salsa verde to complete the dish, as it was overall just a tad bit dry. I cut the pepper fajita style too, as I'm not sure how a quarter of a pepper would work inside a taco?

ttsholland's Review

June 29, 2012
We enjoyed it, but I won't bother making it again. We just didn't find it "special". The rock star of the meal was the avocado and orange salad - fantastic!

sukeedog's Review

June 09, 2012
Delicious! We topped with feta (as a queso fresco sub) and diced avocado.

Codysmomma1978's Review

May 28, 2012
Excellent flavor! I topped with cilantro, cheese, and salsa verde, which complimented the flavor of the chicken. Served it with traditional Mexican rice. My husband, who is Mexican, loved these tacos. Will definitely make this dish again!

CNeedham's Review

May 24, 2012
Great flavor! 2 tacos (one serving) was more than enough for dinner. It took under 30 min from start to finish with two people working together. Made exactly as written.