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: 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; Large red bell pepper, 1, quartered lengthwise and seeded; Poblano chiles, 2, quartered lengthwise, seeded; Long, slender zucchini, 2, trimmed and quartered lengthwise; Kosher salt; freshly ground pepper; Skinless, boneless chicken breast halves, ¾–1 lb (375–500 g), halved horizontally; Ground coriander, 1¼ teaspoon; Ground cumin, 1¼ teaspoon; Smoked paprika, 4 teaspoons; Olive oil, ¼ cup, plus 1 tablespoon; Fresh cilantro, 3 tablespoons chopped; Fresh lime juice, 1 teaspoon; Gluten-free mayonnaise, 1 tablespoon; Quick Guacamole; Gluten-free corn tortillas, 8–12 (5½–6-inches/14–15 cm in diameter), warmed

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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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Cooking tools:

Grill
Cutting board
Chef's knife
Mixing bowl
Tongs
Whisk
Serving platter

Ingredients

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