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
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
How to Make It
Preheat grill to medium-high heat.
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.
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.
Thinly slice chicken. Divide chicken, bell peppers, onion, and lettuce among tortillas.
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 :)
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?)
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?
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!