Garlic Chipotle Chicken Tacos

I'll confess that I actually made these a few weeks ago during my taco kick, but am just now getting around to posting the recipe. Since this made a decent amount of tacos (and admittedly I was starting to get burnt out on eating various types of tacos several times a week) I decided to freeze half of the yield. Yesterday I decided to thaw one of the servings and took these into the office for lunch. A coworker commented on how awesome they smelled and I'm happy to report they tasted just about as good when I first made them.

Garlic Chipotle Chicken Tacos (makes 8 tacos)

Ingredients:

1 TB chopped fresh garlic

1 TB minced chipotle chile, canned in adobo sauce

2 TB canola oil, divided

1 lb chicken cutlets

3/4 tsp kosher salt, divided

3/4 tsp black pepper, divided

Cooking spray

2 tsp chili powder

1 small red bell pepper, quartered

1 small green bell pepper, quartered

1 small Vidalia onion, cut into 1/2-inch rings

8 (6-inch) corn tortillas

1/2 cup shredded green leaf lettuce

Directions:

Preheat grill to medium-high heat.

Combine garlic, chipotle, and 1 tablespoon oil; rub evenly over chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove from grill; keep warm.

Combine remaining oil, remaining salt, remaining black pepper, and chili powder in a large bowl. Add bell peppers and onion; toss gently to coat. Place vegetables on grill rack; grill 5 minutes on each side or until soft and charred. Place tortillas on grill rack coated with cooking spray; grill 30 seconds on each side or until lightly charred. Remove from grill; keep warm.

Thinly slice chicken. Divide chicken, bell peppers, onion, and lettuce among tortillas.