Pip's Plate

I think tacos are my favorite food of all time. Wow do I love them. I think if I were on a deserted island and could only have 1 food for the rest of my life, it would be tacos. With margaritas, of course.

Last night I made a new recipe for chicken tacos that were just beyond delicious. These tacos were pretty healthy too – full of vegetables and fruit. Use light sour cream for the chipotle cream and you’ve got a light taco recipe full of flavor.

Spice Rubbed Chicken Tacos with Chipotle Cream and Pineapple Slaw

Serves: 6

Time: under 60 minutes (less if you purchase pre-sliced pineapple)

Get the recipe

Ingredients

Chicken Tacos

1 pound hormone-free, antiobiotic-free skinless boneless chicken breasts or thighs (I used thighs this time)

2 small zucchini, quartered lengthwise

1 red bell pepper, seeded and sliced into 3/4″ slices

1 t canola oil

2 T light brown sugar

1 T smoked paprika (sweet paprika works too if you have that)

2 1/4 t adobo chili powder

1 1/2 t salt

1 1/2 t garlic powder

1 1/2 t onion powder

12 6 inch corn or flour tortillas

Chipotle Cream

1 cup light sour cream

2 chipotles in adobo sauce chopped

Pineapple Slaw

1 fresh pineapple, peeled, cored and diced

1 pound jicama, peeled and shredded

1 jalapeno, diced (remove seeds if you don’t want it spicy)

1 cup coarsely chopped fresh cilantro

3 scallions, thinly sliced

3 T fresh lime juice (I used key limes and it was extra delicious)

salt and pepper to taste

Directions

1. Preheat the broiler on low heat. You can also grill the chicken and vegetables too.

2. Line a baking sheet with foil. Toss the vegetables with the canola oil and sprinkle the spice rub over them. Rub the chicken with the spice rub and put on the same pan. Broil for 10-12 minutes, turn over and broil for another 10 minutes. The brown sugar in the rub makes the chicken nice and crispy.

Spice Rubbed Chicken and Vegetables

3. When you turn the chicken, put the tortillas in the oven for the remaining 10 minutes. Just wrap them in foil and they will be perfectly warm when the chicken is done.

4. Meanwhile, prepare the pineapple slaw. While the chicken and vegetables are cooking, prepare the pineapple, jicama, and herbs. Toss together in a bowl and set aside.

Pineapple Jicama Slaw

5. Make the chipotle cream: mix together the sour cream and the chopped chipotles. Set aside in a serving bowl.

6. When the chicken and vegetables are done, remove them and the tortillas from the oven. Slice the chicken and chop the vegetables in big chunks. Mix together in a bowl and place with the other ingredients.

7. Set out all the fixins and let people assemble tacos: chipotle cream, then chicken and veggies, then pineapple slaw. Enjoy!

This tastes extra good with a Valoma.

This recipe based on Spice Rubbed Chicken and Vegetable Tacos on epicurious