Honey Chipotle Chicken Tacos
These honey chipotle chicken tacos are the perfect balance of smoky, sweet and savory. Pair with a side of my Signature Low Cal Spanish Rice for a quick Taco Tuesday meal.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thights diced
- 1 tbsp chipotle sauce I use the one in the can
- 1/4 cup honey
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the Tacos
- 8-10 white corn tortillas
- Feta or cotija cheese crumbled
- Fresh cilantro chopped
- 1 avocado sliced
- 1/4 cup diced onion
- 1 lime quartered
Instructions
Marinate the Chicken:
- In a small bowl, whisk together the chipotle sauce, honey, cumin, paprika, garlic powder, and onion powder. Pour the marinade over the chicken thighs in a shallow dish or zip-top bag. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours for extra flavor).
Cook the Chicken:
- Preheat a skillet or grill over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook for 4-5 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes, then slice or shred.
Prepare the Toppings:
- While the chicken cooks, warm the tortillas in a dry skillet or microwave. Set out the crumbled feta or cotija cheese, chopped cilantro, avocado slices, diced onion, and quartered lime.
Assemble the Tacos:
- Place the cooked chicken onto each tortilla. Top with cheese, cilantro, avocado, and diced onion as desired. After assembled, sprtiz with lime.
Serve and Enjoy:
- Serve immediately while warm, and enjoy these flavorful honey chipotle chicken tacos!
Notes
- Calories: 395 calories
- Protein: 32g
- Fat: 16g
- Carbs: 49g
- Fiber: 5g