Grilled Chicken, Pepper, and Zucchini Tacos from Weeknight Gluten Free by Kristine Kidd

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

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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 ...

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Ingredients

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