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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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Course
Main Course
Servings
4
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.