Garlic-Chipotle Chicken Tacos

Garlic-Chipotle Chicken Tacos

These are quick to toss together.  I grill the chicken and then use my gas stove to slightly char the tortillas. You can also heat the tortillas in a skillet or the microwave.
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Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 Tablespoon chopped fresh garlic
  • 1 Tablespoon minced chipotle chile, canned in adobe sauce
  • 2 Tablespoons canola oil divided
  • 1 lb. chicken cutlets
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 teaspoons chili powder
  • 1 small red bell pepper cut into strips
  • 1 small sweet onion cut into strips
  • 8 6" corn tortillas
  • ½ cup shredded green leaf lettuce

Method
 

  1. Preheat grill to medium-high heat.       
  2. Combine garlic, chipotle, and 1 Tablespoon oil; rub evenly over chicken. 
  3. Sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper.
  4. Place on grill for 3 minutes a side or until done.  Remove from grill and keep warm. 
  5. Combine remaining oil, salt, pepper, and chili powder in a large bowl. 
  6. Add bell peppers and onions and toss gently to coat. 
  7. Place vegetables in a grill basket and grill 5 minutes a side or until soft and charred.
  8. Grill tortillas 30 seconds a side or until slightly charred.
  9. Thinly slice or shred chicken.  Divide chicken, bell pepper, onion, and lettuce among tortillas.

Notes

Recipe from Cooking Light Magazine.