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.
Servings: 4
Cost: $8.00
Equipment
- Blender or Food Processor
- Mixing Bowls
- Shallow Dish for Marinating
- Large Skillet
Ingredients
- 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)
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