Tuesday, August 21, 2012

Chipotle Chicken Tacos

I can't begin to tell you how good this recipe is! We have made this 2 times already and it is now our favorite way to have chicken fajitas.   Try this soon and it will be a favorite of yours, too!

Garlic Chipotle Chicken Tacos

Yield: Serves 4 (serving size: 2 tacos)


1 tablespoon chopped fresh garlic
1 tablespoon minced chipotle chile, canned in adobo sauce
2 tablespoons canola oil, divided
1 pound chicken cutlets( or chicken breast pounded thin)
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
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


1. Preheat grill to medium-high heat.

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.

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.

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

Nutritional Information
Calories: 312; Fat: 9.8g; Saturated fat: 0.9g; Monounsaturated fat: 4.8g; Polyunsaturated fat: 2.8g; Protein: 29.5g; Carbohydrate: 27.8g; Fiber: 4g; Cholesterol: 66mg; Iron: 1.4mg; Sodium: 533mg; Calcium: 60mg

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