Grilled Chicken, Pepper, and Zucchini Tacos

Name: Grilled Chicken, Pepper, and Zucchini Tacos
Yield: Makes 4 Servings
Ingredients: Long, slender zucchini, 2, trimmed and quartered lengthwise; Gluten-free mayonnaise, 1 tablespoon; Ground cumin, 1¼ teaspoon; Red onion, 1 large, halved through the stem end, then cut crosswise into slices ½ inch (12 mm) thick; Ground coriander, 1¼ teaspoon; Large romaine heart, 1, sliced crosswise; Large red bell pepper, 1, quartered lengthwise and seeded; Kosher salt and freshly ground pepper; Olive oil, ¼ cup, plus 1 tablespoon; Skinless, boneless chicken breast halves, ¾–1 lb (375–500 g), halved horizontally; Quick Guacamole; Fresh lime juice, 1 teaspoon; Fresh cilantro, 3 tablespoons chopped; Smoked paprika, 4 teaspoons; Poblano chiles, 2, quartered lengthwise, seeded; Gluten-free corn tortillas, 8–12 (5½–6-inches/14–15 cm in diameter), warmed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

This dish was inspired by a visit to the central market in Oaxaca. Smoky grilled chicken and vegetables, a quick guacamole, and romaine tossed with a creamy dressing are ready for diners to create their own custom tacos.

Ingredients

Olive oil, ¼ cup, plus 1 tablespoon
Smoked paprika, 4 teaspoons<

Dinner
Gluten-free

Method

In a small bowl, mix together ¼ cup (2 fl oz/60 ml) of the oil, the paprika, cumin, and