Chipotle chili rubbed chicken tacos with grilled vegetables

Chipotle chili rubbed chicken tacos with grilled vegetables

Chipotle chili rubbed chicken tacos with glass of  Red Wine (Spanish Grenache)

Chipotle chili rubbed chicken tacos with grilled vegetables

Chipotle chili rubbed chicken  with grilled vegetables

If you are having a quiet afternoon, feel like exploring a new recipe, then try these chicken tacos, you will love the flavors and versatility in this dish. Chicken tacos can be made in many different methods, I like my tacos soft, flavorful and bit spicy.  This version of the recipe is healthier compares to the Authentic Mexican fried tacos packed with cheese and sour cream. Believe me, there are days I do crave for those calorie packed greasy tacos, but when you can alter the recipe without losing the flavors, I would take the healthy option. You can make this recipe at home with left over grilled chicken/ vegetables and some seasoning spices.  

When you rub the chicken with chipotle and cumin powder, not only it adds the heat but smokier flavor to the dish.If you are not used to the ‘heat’, I would recommend to go easy on the Chipotle powder or substitute for Ancho chili powder. The difference between Chipotle and Ancho powder is that they are from two distinctive peppers; Anchos powder is made from dried, poblano and Chipotle powder is from dried, smoked jalapenos. I also added roasted red/yellow bell peppers as well as Brussels sprouts to bring in the sweetness and buttery avocado cream to smooth out the dish.
Now if you are thinking what I am thinking, how to pair this delicious tacos with a good bottle of wine, the general rule of thumb is that spicier the food, the colder and sweeter the wine should be. I would go with Dry Rosé or if you are a red wine fan like myself, Spanish Grenache would be perfect for this dish.
Enjoy these hot and spicy Chipotle Chili rubbed chicken tacos with a glass of wine and let me know how it turns out in your kitchen. 


1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips 
3/4 teaspoon Chipotle chili powder
1/2 teaspoon garlic powder, 
Salt to taste
1/4 teaspoon ground cumin 
Cooking spray 
1/8 teaspoon grated lemon zest
2 tablespoon fresh lime juice
2 tablespoon 1% low-fat milk 
1/2 ripe peeled avocado, diced 
1/2 cup sliced green onions
 2 bell peppers, seeded, cut lengthwise into 3/4-inch-thick strips
4 Brussels sprouts, cut in to half (optional)
1/4 cup chopped fresh cilantro
1 tablespoon canola oil 
1/4 teaspoon salt 
8 (6-inch) corn tortillas

1. Heat a large skillet over high heat. Sprinkle chicken evenly with Chipotle chili powder, garlic powder, salt, and cumin. Coat pan with cooking spray.
2. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
3. Place bell peppers and Brussels sprouts on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and grill it for about 6-7 mins. (Until vegetables are tender) and transfer to work surface.
4. Combine lemon zest, lime juice, milk, avocado in a blender or food processor; process until smooth.
5. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas.
6. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup grilled vegetables mixture.

4 servings (serving size: 2 tacos)
Total time: 20 Minutes


  1. A perfect summer dinner! The spiced chicken and grilled veggies would be great for pita pockets too.


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