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.

(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.

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.

More Taco Recipes

• Sheet Pan Tacos
• Roasted Cauliflower Tacos
• Slow Cooker Taco Meat
• Honey Lime Salmon Tacos
• Sweet Potato Tacos with Avocado Crema and Goat Cheese
• Salmon Tacos
• Instant Pot Crispy Pork Carnitas

Favorite Tools

• Blender or Food Processor
• Anchor 3-Piece Glass Mixing Bowls 
• Pyrex Dish with Lid 
• Whisk
• Calphalon Nonstick Skillet

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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 Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Main Dish

Cuisine: Tex Mex

Keyword: chicken dinner, chicken tacos, easy dinner, easy, weeknight-friendly, family friendly

Servings: 4

Calories: 362kcal

Author: Jess Smith via Inquiring Chef

Cost: $8.00

Equipment

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

Ingredients

• 3 tablespoon Honey
• 2 tablespoon Adobo Sauce (from a can of chipotles in adobo)
• 1 Chipotle Pepper, minced (from a can of chipotles in adobo)
• ½ teaspoon Cumin
• 2 cloves Garlic, minced
• ¼ teaspoon Black Pepper
• 1 tablespoon 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 tablespoon Honey
• 1 tablespoon Cooking Oil
• Juice from ½ Lime
• ½ head Green Cabbage, thinly sliced
• 8 Radishes, cut into matchsticks
• ¼ cup Cilantro leaves

For the sauce:

• ⅓ cup Plain Yogurt
• ⅓ cup Sour Cream (you can just use additional plain yogurt as a substitute for this if you prefer)
• 2 tablespoon Cilantro leaves
• 1 clove Garlic
• Juice from ½ Lime
• 1 Jalapeño, seeds removed (unless you like spice, in which case - leave the seeds in)

Instructions

• 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.

Nutrition

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

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!

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