- 1 tablespoon chopped fresh garlic
- 1 tablespoon minced chipotle chile, canned in adobo sauce
- 2 tablespoons canola oil, divided
- 1 pound chicken cutlets
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- Cooking spray
- 2 teaspoons chili powder
- 1 small red bell pepper, quartered
- 1 small green bell pepper, quartered
- 1 small Vidalia onion, cut into 1/2-inch rings
- 8 (6-inch) corn tortillas
- 1/2 cup shredded green leaf lettuce
Taco Tuesday this week was unfortunately moved to Wednesday. I did, however, have a great new recipe to try from the latest Cooking Light magazine. I’m a fan of grilling and while this recipe called for using a grill pan on the stove, I figured why not just use the actual grill. These turned out delicious and had a great, smoky flavor.
Once again, I swapped the actual chipotle chile out for chipotle chili powder. I also used a low-calorie whole wheat tortilla instead of the corn tortillas.
Start by preparing the chicken with the oil, chipotle chili and garlic. I chose to marinate my chicken in this mixture for 2 hours with a dash of lime juice, salt and pepper. Place on the grill and cook until no longer pink in the middle.
In the mean time, prepare the veggies. Quarter the peppers and remove the seeds and then slice the onion into thick slices. Gently toss the veggies in the remaining oil, chili powder, salt and pepper. Grill for around 5 minutes each or until slightly charred.
I also brushed the tortillas with a little bit of the leftover oil mixture and placed them on the grill until they were slightly crisp. Thinly slice the chicken and vegetables and divide amongst the tortillas along with the lettuce. I think serving this with a little bit of avocado would be delicious as well. Great flavors and if you love fajitas, I would highly recommend this dish.