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