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

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Ingredients

  • 1 1/2 cups sour cream
  • 1 tablespoon chopped canned chipotle chiles* (about 2)
  • 2 tablespoons (packed) golden brown sugar
  • 1 tablespoon smoked hot Spanish paprika (Pimentón de la Vera)**
  • 2 1/4 teaspoons chili powder
  • 1 1/2 teaspoons coarse kosher salt
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder

    • 2 small zucchini, quartered lengthwise
    • 1 red bell pepper, seeded, cut lengthwise into 3/4-inch-thick strips
    • 2 tablespoons canola oil
    • 1 pound skinless boneless chicken breast halves, each halved horizontally

    • 12 5- to 6-inch-diameter corn tortillas, warmed

    • Description

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