Name: Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Yield: Makes 6 Servings
Ingredients: 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

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