Honey Chipotle Chicken Tacos


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Honey Chipotle Chicken Tacos

Sweet and slightly spicy glazed chicken is the key ingredient in these fast and easy Honey Chipotle Chicken Tacos. Add a creamy, tangy cilantro lime sauce and crunchy slaw to feed your taco craving.

I had an addiction-creating taco experience in Breckenridge, CO a couple weeks ago.  Maybe it’s because we’ve been overseas for so many years in a place where tacos were about as common as a snowy day.  But these tacos were seriously good.  Nothing fancy – just everything you want in a taco.  A punchy citrus slaw, soft tortillas, perfect fillings – including sweet glazed chicken.  And all in a dive bar with 30 beers on tap and a super cheap happy hour.  We were in Breckenridge for a week and went to Oscar’s twice.  Just for the tacos.

chicken tacos on a white plate

(Okay, okay, for the beer too.)

Oscar’s tacos have been floating around in my recipe-loving brain for weeks, along with a can of chipotles in adobo in my pantry that was begging to be used.  Honey and chipotle are a natural fit – spicy and sweet and, as it turns out, make a perfect glaze for taco-destined chicken.

 Chipotle Chicken in a soft flour tortilla

These little chipotle chicken tacos come together super fast, perfect for a hot summer night.  They may not be served at 9,600 feet, but they’ll definitely bring something special to any lower altitude dinner table.

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chicken tacos on a white plate
5 from 1 vote

Honey Chipotle Chicken Tacos with Cilantro Lime Sauce

Sweet and slightly spicy glazed chicken is the key ingredient in these fast and easy tacos. Add a creamy, tangy cilantro lime sauce and crunchy slaw to feed your taco craving.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4


  • Blender or Food Processor
  • Mixing Bowls
  • Shallow Dish for Marinating
  • Large Skillet


  • 3 Tbsp Honey
  • 2 Tbsp Adobo Sauce (from a can of chipotles in adobo)
  • 1 Chipotle Pepper, minced (from a can of chipotles in adobo)
  • 1/2 tsp Cumin
  • 2 cloves Garlic, minced
  • 1/4 tsp Black Pepper
  • 1 Tbsp Cooking Oil
  • 1 lb Chicken Breast Tenders (or sliced chicken breast)
  • 8 small (6 inch) Flour Tortillas (sub corn tortillas to make the recipe gluten-free)

For the slaw:

  • 1 Tbsp Honey
  • 1 Tbsp Cooking Oil
  • Juice from 1/2 Lime
  • 1/2 head Green Cabbage, thinly sliced
  • 8 Radishes, cut into matchsticks
  • 1/4 cup Cilantro leaves

For the sauce:

  • 1/3 cup Plain Yogurt
  • 1/3 cup Sour Cream (you can just use additional plain yogurt as a substitute for this if you prefer)
  • 2 Tbsp Cilantro leaves
  • 1 clove Garlic
  • Juice from 1/2 Lime
  • 1 Jalapeño, seeds removed (unless you like spice, in which case - leave the seeds in)


  • To make the sauce, combine the yogurt, sour cream, cilantro, garlic, lime juice and jalapeño in a blender or food processor. Blend until smooth. Season with salt. Refrigerate for up to 3 days.
  • To make the marinade, whisk together the first six ingredients (through black pepper). Combine with chicken and refrigerate for at least 30 minutes and up to a day.
  • To make the slaw, whisk together the honey, oil and lime juice. Toss with the cabbage, radishes and cilantro and season with salt and pepper.
  • Place a large skillet over medium-high heat. Add the oil and, when it begins to shimmer, use tongs to remove the chicken pieces from the marinade and place them in the hot pan (be careful - the marinade will splatter when it his the hot pan). Heat the chicken, turning once, until nearly cooked through, about 6 minutes and then pour the remaining marinade into the pan. Continue cooking until the marinade is sticky and coats the chicken and the chicken is cooked through, 2 to 3 minutes more.
  • Cover the tortillas with a slightly damp paper towel and microwave just until warm, about 15 seconds. Top the tortillas with slaw, chicken and drizzle with sauce to serve.


Serving: 2g | Calories: 362kcal | Carbohydrates: 31g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1785mg | Potassium: 764mg | Fiber: 4g | Sugar: 23g | Vitamin A: 559IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $8.00
Calories: 362
Keyword: chicken dinner, chicken tacos, easy dinner, easy, weeknight-friendly, family friendly
Like this? Leave a comment below!Jump to Comments

Molly and Clara say that tacos are okay and all, but they’d choose animal crackers any day.  They’re also 15 months old – update coming this week!

Molly and Clara_15 months


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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

5 from 1 vote (1 rating without comment)

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  1. You totally got me with honey and chipotle. I love sweet and spicy flavours and this sounds amazing!

  2. It’s been a while since I last made tacos but after seeing this recipe I definitely will be making them for dinner this week. Looks amazing..

  3. These chicken tacos look delicious! I do love the combo of honey and chipotle. Your pictures look amazing and I can’t wait to try out this recipe!