Spice Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream

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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