Grilled Chicken & Red Pepper Taco
Submitted by fishrbab
Grilled chicken tacos with roasted red peppers, black beans, and a citrus-balsamic sour cream dressing. Marinated vegetables rolled in warm flour tortillas for a fresh, zesty taco.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
1 hrsThese grilled chicken tacos go way beyond the usual ground-beef-and-shredded-cheese routine. Pounded chicken breast gets grilled alongside red peppers, then sliced and wrapped in warm flour tortillas with a marinated vegetable salad of black beans, celery, red onion, and cilantro.
The dressing is where this recipe really shines. Balsamic vinegar, orange juice, lime juice, ground coriander, garlic, and sour cream get shaken together into something tangy, creamy, and bright. The vegetables marinate in it for an hour at room temperature, soaking up all that citrusy flavor before they get piled onto the chicken.
Served at room temperature, these have a freshness you don’t get from typical hot-off-the-grill tacos. The warm tortilla, cool marinated vegetables, and sliced grilled chicken hit different temperatures and textures in every bite.
Pro Tips
- Pound the chicken breasts to an even thickness before grilling. Uneven pieces dry out on the thin side before the thick side cooks through.
- Grill the red peppers alongside the chicken to save time and add smoky char. Peel them after grilling for a silky texture.
- Warm the tortillas in a dry skillet for 30 seconds per side. Cold tortillas crack when you roll them and won’t wrap properly.
- Shake the dressing jar vigorously. The sour cream needs to fully emulsify with the citrus juices and oil.
Variations
- Add sliced avocado inside each taco for a creamy, rich element.
- Use Greek yogurt instead of sour cream in the dressing for a lighter, tangier version.
- Swap flour tortillas for grilled corn tortillas for a more rustic, charred flavor.
Ingredients
Directions
Light a grill or preheat a broiler.
Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side.
It makes sense to grill the peppers at the same time.
Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl.
Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper.
Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid.
Shake well, and pour the dressing over the vegetables.
Marinate the vegetables for 1 hour at room temperature.
Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften.
To serve, divide the chicken among the tortillas, placing it at the center of the tortilla.
Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder.
Serve immediately; the dish should be at room temperature.
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