Chipotle-Garlic Chicken Tacos

Chipotle-Garlic Chicken Tacos
I hate to be a tease, but my kitchen right now is
churning out frozen treats like no one’s business!  That’s right – 2
days back, and we are back into the swing of things, in our kitchen at
least.  Don’t even talk to me about the large
mound of laundry piled in our bedroom.  Doesn’t everyone have that when
they get home from vacation?  Does it ever go away?  I wonder about
these things.Anyway, with my focus primarily on next week’s
exciting week of recipes, our dinners have had to become quicker and
simpler than usual.  These chicken tacos from Cooking Light were pulled
out a few months ago.   In fact, they were the main
meal with our deliciousAvocado-Orange Salad I posted on Friday.  If
you haven’t tried it yet, you should!  In fact, make it with the chicken
tacos – they go extremely well together.

John brought a limited number of kitchen items from
his old apartment when he moved.  The one thing he did bring?  Canned
peppers in adobo sauce.  I kid you not.  Between that and Awa’s generous
chicken gift a few weeks ago I did not have
to buy a single thing to make these tacos.  That is the perfect dinner
in our house!

Chipotle-Garlic Chicken Tacos (adapted from Cooking Light)
Serves: 4 (2 tacos each)
1 tablespoon
garlic, minced
1 tablespoon
chipotle chile, canned in adobo sauce, minced
2 tablespoons
canola oil, divided
1 pound
chicken cutlets

3/4 teaspoon
kosher salt, divided

3/4 teaspoon
black pepper, divided
2 teaspoons
chili powder

1
small red bell pepper
1
small green bell pepper
1
small Vidalia onion, cut into 1/2-inch rings

8
(6-inch) corn tortillas

1/2 cup
shredded green leaf lettuce

In a large bowl, combine garlic, chipotle chili, and oil.  Place the chicken in the bowl and toss so the chicken is evenly spiced.  Let sit 10-15 minutes.  Meanwhile, preheat the grill to medium heat.  Sprinkle chicken cutlets with 1/4 teaspoon salt and 1/2 teaspoon black pepper.  Place on grill rack, grill 3 minutes on each side or until fully cooked through.  Either remove from the grill or move it to the side of the grill that is off so it stays warm without overcooking.

Combine remaining oil, salt, black pepper, and all the chili powder in a bowl.  Add peppers and onions and toss together until the vegetables are well-coated.  Grill vegetables about 5 minutes on each side (until soft, and lightly charred).  If you wish, also grill the tortillas.  Thinly slice the chicken.  Divide chicken, bell peppers, onion, and lettuce among tortillas.  Serve immediately.

Nutrition Facts, per serving, from CookingLight.com:

Until the next time my oven is on…

Share on social

Facebook
Pinterest
Twitter
Email

Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!

Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)