Honey Lime Chipotle Chicken Tacos
User Reviews
5
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Prep Time
1 hr 6 mins
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Cook Time
14 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
538 kcal
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Course
Main Course, Lunch, Dinner
Honey Lime Chipotle Chicken Tacos
Description
This recipe starts by marinating large boneless chicken breasts in a mixture of lime juice and zest, honey, chipotle chili powder, garlic powder, cumin, chopped cilantro, salt, and olive oil for about an hour. The marinade provides a balance of sweet, tangy, and smoky flavors. The chicken is then cooked in a hot skillet, basted frequently with the marinade, and gently covered to finish cooking, which helps retain moisture and infuses flavor. Meanwhile, an apple slaw is prepared by combining shredded green and red cabbage, shredded carrot, and apple with ranch dressing, salt, and black pepper, chilled before serving. The cooked chicken is sliced or shredded and placed onto warm corn tortillas, then topped with the apple slaw, fresh cilantro, and a squeeze of lime. This combination offers a flavorful, texture-rich taco with juicy chicken and crisp, creamy slaw that complements each other well.
Ingredients
- 2 lbs chicken breast large, boneless (See Note 1
- 3 tbsp olive oil separated
- 1/2 cup lime juice
- 1 tbsp lime zest
- 1/4 cup honey
- 2 tsp chipotle chili powder
- 2 tsp garlic powder
- 1/2 tsp cumin ground
- 1/4 cup cilantro chopped
- 1/8 tsp salt
- 12 corn tortillas
Apple Slaw
- 2 cups green cabbage shredded or julienned
- 1 cup red cabbage shredded or julienned
- 1 carrot shredded or julienned
- 1 apple shredded or julienned, e.g. Honeycrisp or apple of choice
- 1/2 cup ranch dressing (See Note 2)
- salt to taste
- black pepper to taste
- 2 lime for garnish
- cilantro for garnish
Instructions
- In a medium size bowl, stir together 2 tablespoons of olive oil, lime juice, lime zest, honey, chipotle chili and garlic powders, cumin, cilantro and salt until well combined. Reserve 1/3 cup of the marinade.
- Pour marinade over chicken breasts in container and let soak covered in the refrigerator for 1 hour (See Note 3).
- Place shredded cabbage, carrot and apple in a bowl. Pour Ranch dressing over apple slaw mixture and toss to coat. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate.
- Add remaining tablespoon of oil to hot skillet. Cook chicken for 1-2 minutes or until golden brown on medium-high. Baste with marinade, then turn and cook the other side for 1-2 minutes. Baste again, cover and cook on low for 10 minutes (and discard any remaining marinade). Transfer to plate, cover loosely with foil to keep warm until serving.
- Slice or shred chicken for tacos. Using corn tortillas, layer chicken then top with slaw, cilantro and spoon reserved marinade over at time of serving with limes.
Notes
- Slice extra large chicken breasts horizontally for more even cooking and portioning.
- You may substitute ranch dressing with plain Greek yogurt or Mexican Cream for the slaw.
- Marinate the chicken for about one hour to avoid the citrus "cooking" effect, though some marinate longer up to 4 hours if preferred.
- Reserve some marinade to baste the chicken during cooking and to drizzle on tacos for added flavor.
- Premade shredded cabbage slaw mix can be used for convenience in the apple slaw.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 49g | 16% |
| Protein | 36g | 72% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 511mg | 21% |
| Potassium | 907mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 2500IU | 50% |
| Vitamin C | 34.5mg | 38% |
| Calcium | 93mg | 9% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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