Best 3 Spice Rubbed Chicken And Vegetable Tacos With Cilantro Slaw And Chipotle Cream Recipes
**Spice Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream: A Symphony of Flavors**
Prepare to embark on a culinary journey with our tantalizing and flavorful spice rubbed chicken and vegetable tacos. These tacos burst with an explosion of zesty and savory flavors, offering a delightful balance of textures and colors. Perfectly grilled chicken, roasted vegetables, and a variety of vibrant toppings come together to create a taco experience like no other. Accompanied by a refreshing cilantro slaw and a creamy chipotle sauce, these tacos promise a feast for your senses. Get ready to indulge in a symphony of flavors that will leave you craving for more.
SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CILANTRO SLAW AND CHIPOTLE CREAM
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Provided by Jill Silverman Hough
Categories Chicken Quick & Easy High Fiber Lime Hot Pepper Zucchini Summer Grill/Barbecue Sour Cream Tortillas Bon Appétit
Yield 6 servings
Number Of Ingredients 15
Steps:
- Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
- Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
- Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
- Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
- *Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
- **Available at specialty foods stores and from tienda.com.
EASY CHICKEN TACOS
With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.
SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW
Steps:
- Heat the grill to high.
- Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
- Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
- Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
- Heat the grill to high.
- Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
- Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
- Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
- Combine all ingredients in a medium bowl and season with salt and pepper.
Tips:
- Use a variety of spices to create a flavorful rub for the chicken. The recipe suggests chili powder, cumin, paprika, garlic powder, onion powder, and salt, but you can also add other spices that you like, such as cayenne pepper, oregano, or thyme.
- Don't be afraid to experiment with different vegetables. The recipe calls for bell peppers, zucchini, and corn, but you can also use other vegetables that you have on hand, such as broccoli, carrots, or potatoes.
- Make sure to cook the chicken and vegetables until they are tender. The chicken should be cooked through, but not dry, and the vegetables should be soft but still have a bit of a crunch.
- Serve the tacos with your favorite toppings. The recipe suggests cilantro slaw and chipotle cream, but you can also add other toppings that you like, such as guacamole, salsa, or sour cream.
Conclusion:
These spice-rubbed chicken and vegetable tacos are a delicious and healthy meal that is perfect for any occasion. They are easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give these tacos a try.
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