Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream

Ingredients

• 1 tablespoon chipotles in adobo canned chopped ( 2)
• 2 tablespoons canola oil 
• 2.3 teaspoons chili powder 
• 6 servings cilantro leaves 
• 1.5 teaspoons kosher salt 
• 12 6-inch corn tortillas warmed
• 1.5 teaspoons garlic powder 
• 2 tablespoons brown sugar packed ()
• 2  lime cut into 6 wedges
• 1.5 teaspoons onion powder 
• 1 tablespoon paprika smoked spanish hot (Pimentón de la Vera)
• 1  bell pepper red seeded cut lengthwise into 3/4-inch-thick strips
• 1 pound chicken breast halves boneless skinless halved
• 1.5 cups cream sour
• 2 small zucchini quartered

Equipment

• bowl
• baking sheet
• whisk
• grill
• aluminum foil

Directions

1. Prepare barbecue (medium heat).
2. Whisk sour cream and chipotle chiles in small bowl; season with salt.
3. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
4. Place zucchini and bell pepper on rimmed baking sheet.
5. Drizzle with canola oil; toss to coat.
6. Sprinkle spice rub over both sides of vegetables and chicken.
7. 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.
8. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips.
9. Cut vegetables crosswise into 3/4-inch pieces.
10. Place chicken and vegetables in large bowl; toss to blend.
11. Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
12. *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.
13. **Available at specialty foods stores and from tienda.com.
14. To warm tortillas, wrap in foil in packets of six.
15. Place packets at the edge of the grill; turn occasionally.