- 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
- Cilantro Slaw
- 2 limes, each cut into 6 wedges
- Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
- Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
- Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
- Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
- Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
- Available at specialty foods stores and from .