Description
These Honey Chipotle Chicken Tacos offer a perfect balance of sweet and smoky flavors with tender chicken breasts coated in a spicy honey chipotle sauce. Served on warm flour tortillas and topped with crunchy red cabbage, fresh cilantro, crumbled queso fresco, and a creamy dollop of sour cream, these tacos make for a quick and flavorful meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Honey Chipotle Sauce
- 1/4 cup honey
- 2 tablespoons chipotle pepper in adobo sauce, chopped
- 1 tablespoon adobo sauce
- 1 tablespoon lime juice
Toppings and Assembly
- 8 small flour tortillas
- 1/2 cup red cabbage, shredded
- 1/4 cup cilantro, chopped
- 1/4 cup crumbled queso fresco
- 1/4 cup sour cream
Instructions
- Heat the Skillet: Heat a large skillet over medium heat and add the tablespoon of olive oil, allowing it to warm thoroughly for cooking the chicken.
- Season the Chicken: While the skillet heats, evenly season both sides of the chicken breasts with chili powder, cumin, smoked paprika, garlic powder, onion powder, ground black pepper, and salt to infuse flavor.
- Cook the Chicken: Place the seasoned chicken breasts into the hot skillet and cook for 5-7 minutes on each side until golden brown and completely cooked through, ensuring juiciness.
- Rest the Chicken: Remove the chicken from the skillet and transfer it to a cutting board to rest for a few minutes, allowing the juices to redistribute.
- Prepare the Sauce: In a small bowl, combine honey, chopped chipotle peppers in adobo sauce, adobo sauce, and lime juice to create the honey chipotle sauce.
- Mix the Sauce: Stir the sauce ingredients thoroughly until well blended and smooth, blending the sweet and smoky flavors.
- Slice the Chicken: Slice the rested chicken breasts into thin strips against the grain for tenderness.
- Coat the Chicken: Drizzle the honey chipotle sauce over the sliced chicken and gently toss to coat all pieces evenly with the flavorful sauce.
- Warm the Tortillas: Heat the flour tortillas in the skillet for about 20 seconds on each side until soft and warm, prepping them for assembly.
- Assemble Tacos: Place the warm tortillas on a plate and add a portion of the sauced chicken to the center of each tortilla.
- Add Toppings: Top each chicken-filled tortilla with shredded red cabbage, chopped cilantro, crumbled queso fresco, and a dollop of sour cream for crunch and creaminess.
- Serve: Serve the assembled honey chipotle chicken tacos immediately while warm and enjoy the vibrant and balanced flavors.
Notes
- For extra heat, add more chipotle peppers or adobo sauce to the honey chipotle sauce.
- Substitute flour tortillas with corn tortillas for a gluten-free option.
- Chicken thighs can be used instead of breasts for a juicier texture.
- Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish dairy-free, omit the queso fresco and sour cream or use dairy-free alternatives.
