Honey Sriracha Chicken Tacos

$- 2 boneless, skinless chicken breasts - 2 tablespoons honey - 2 tablespoons Sriracha sauce - 1 tablespoon soy sauce - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper, to taste - 8 small corn or flour tortillas - 1 cup red cabbage, finely shredded - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving Each serving offers a balanced mix of protein, healthy fats, and carbs. The chicken gives you lean protein. The honey and Sriracha bring sweet and spicy flavors. The avocado adds healthy fat, while cabbage packs in fiber. A typical serving has about: - Calories: 350 - Protein: 25g - Fat: 15g - Carbs: 30g Use fresh chicken for the best taste. Look for chicken that is pink and firm. For honey, choose pure honey without additives. This gives the best flavor. Select Sriracha that has a rich taste and spice level you enjoy. Fresh cabbage adds crunch, so pick a bright, green head. When choosing avocado, look for ones that yield slightly to pressure. This means they are ripe and perfect for slicing. {{ingredient_image_1}} To start, you need to marinate the chicken. In a small bowl, mix together honey, Sriracha sauce, soy sauce, garlic powder, smoked paprika, and a pinch of salt and pepper. This mix gives the chicken a sweet and spicy kick. Next, take the chicken breasts and place them in a resealable bag or a shallow dish. Pour the marinade over the chicken. Seal the bag or cover the dish, and let it sit in the fridge for at least 30 minutes. If you have time, let it marinate for up to 2 hours for even more flavor. Now it’s time to cook your chicken! You can choose to grill or pan-fry. For grilling, preheat your grill to medium-high heat. Add a splash of olive oil to keep the chicken from sticking. If using a skillet, do the same with the oil over medium-high heat. Remove the chicken from the marinade, letting the excess drip off. Grill or pan-fry the chicken for about 6-7 minutes on each side. You want the chicken to reach an internal temperature of 165°F. Once done, let the chicken rest for 5 minutes. This helps it stay juicy. After resting, slice the chicken into bite-sized pieces. Now for the fun part—assembling your tacos! Warm your tortillas in a skillet or the microwave until they are soft and pliable. On each tortilla, place a generous scoop of finely shredded red cabbage. Add the sliced chicken next, followed by creamy avocado slices. For a fresh finish, sprinkle some cilantro on top and squeeze fresh lime juice over everything. Each bite will burst with flavor from the sweet, spicy chicken and crunchy toppings. Enjoy your delicious Honey Sriracha Chicken Tacos! To get the best flavor, focus on your marinade. Mix honey, Sriracha, soy sauce, garlic powder, smoked paprika, salt, and pepper in a bowl. This mix brings together sweet and spicy notes. Let your chicken soak in this blend for at least 30 minutes, but longer is better. If you can, marinate for up to 2 hours. This time allows the chicken to absorb all that tasty goodness. Cooking chicken can be tricky. Always check the internal temperature; it should reach 165°F (75°C). Cook it for 6-7 minutes on each side. This time helps keep the chicken tender. After cooking, let it rest for five minutes. Resting helps the juices stay inside. If you skip this step, your chicken may dry out. Toppings can make or break your tacos. I love shredded red cabbage for crunch and color. Sliced avocado adds creaminess. Fresh cilantro gives a nice herbal touch. A squeeze of lime juice brightens everything up. Feel free to mix and match these toppings. You can even add cheese or hot sauce if you like extra flavor! Pro Tips Marinate Longer for More Flavor: Allow the chicken to marinate for up to 2 hours to really enhance the flavor and tenderness. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer; it should reach an internal temperature of 165°F (75°C). Warm Tortillas Properly: For the best texture, warm your tortillas in a dry skillet over medium heat for about 30 seconds on each side. Customize Your Toppings: Feel free to add additional toppings like diced tomatoes, cheese, or jalapeños for extra flavor and texture. {{image_2}} You can switch the chicken for other proteins. Tofu is a great meat-free option. Use firm tofu for the best texture. Press it to remove excess water, then cut it into cubes. Marinate it like the chicken. Grill or sauté until golden. Shrimp is another tasty choice. Simply toss shrimp in the marinade and cook for about 3-4 minutes per side. Both options offer a unique twist on the classic taco. If you want to change the flavor, try different sauces. You can use sweet chili sauce instead of honey. For a smokier taste, add chipotle sauce. If you like it spicy, increase the Sriracha. You can also experiment with spices. Add cumin for warmth or chili powder for heat. Each variation gives your tacos a new personality. The type of tortilla can change your taco experience. Corn tortillas have a nice, earthy flavor. They are also gluten-free. Just warm them up in a pan before filling. Flour tortillas are soft and chewy. They hold more filling and are great for larger tacos. Try both to see which you like best. Each tortilla brings its own charm to your Honey Sriracha Chicken Tacos. To store leftover Honey Sriracha Chicken Tacos, let them cool first. Place the chicken, tortillas, and toppings in separate airtight containers. This keeps everything fresh. Use the chicken within three days. The tortillas can last for about five days. When it’s time to eat leftovers, reheat the chicken gently. You can do this in a skillet over low heat. This helps keep the chicken juicy. Warm the tortillas in a dry pan or microwave for a few seconds. Avoid overheating, as they can become tough. If you want to freeze the chicken, first slice it. Place the slices in a freezer-safe bag. Remove as much air as possible. The chicken will stay good for up to three months. When ready to use, thaw in the fridge overnight before reheating. You can marinate the chicken for at least 30 minutes. If you want more flavor, let it sit for up to 2 hours. This time helps the chicken soak up the honey and Sriracha mix. It makes the chicken juicy and tasty. Yes, you can prepare many parts in advance. Marinate the chicken a day before. You can also slice the avocado and shred the cabbage ahead of time. Just keep them in the fridge. Warm the tortillas right before serving for the best taste. These tacos go great with several sides. You can serve them with Mexican rice or black beans. A fresh salad adds a nice crunch too. You might also enjoy tortilla chips with salsa. These sides balance the sweet and spicy flavors of the tacos. In this post, we covered everything you need for great Honey Sriracha Chicken Tacos. You learned about the essential ingredients, cooking methods, and tips for juicy chicken. We even explored tasty variations and how to store leftovers. Now, you can create your own tasty tacos with confidence. Enjoy crafting delicious meals that excite your taste buds and impress your friends. Happy cooking!$

Honey Sriracha Chicken Tacos

Spicy and sweet chicken tacos topped with fresh ingredients.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
2 tablespoons honey
2 tablespoons Sriracha sauce
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
to taste Salt and pepper
8 pieces small corn or flour tortillas
1 cup red cabbage, finely shredded
1 piece avocado, sliced
for garnish Fresh cilantro
for serving Lime wedges

Instructions

Begin by marinating the chicken. In a small bowl, whisk together honey, Sriracha, soy sauce, garlic powder, smoked paprika, and a pinch of salt and pepper.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
Preheat a grill or skillet over medium-high heat and add olive oil.
Remove the chicken from the marinade and discard excess marinade. Grill or pan-fry the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C).
Once cooked, let the chicken rest for about 5 minutes before slicing it into bite-sized pieces.
Warm the tortillas in a skillet or microwave until pliable.
To assemble the tacos, place a generous amount of shredded cabbage on each tortilla, followed by sliced chicken and avocado.
Garnish with fresh cilantro and a squeeze of lime juice.

Notes

Marinate the chicken for longer for more flavor.

Keyword chicken, honey, spicy, Sriracha, tacos