Honey Lime Chicken Tacos

$For these tasty tacos, you will need: - 2 boneless, skinless chicken breasts - 8 small corn tortillas These are the stars of your dish. The chicken brings protein and flavor, while the tortillas hold everything together. The marinade gives the chicken its sweet and zesty taste. Gather these items: - 1/4 cup honey - 1/4 cup fresh lime juice - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper Mix these ingredients well. The honey adds sweetness, while lime juice adds a nice tang. To finish your tacos, use these toppings: - 1 cup shredded red cabbage - 1/2 cup diced mango - 1/4 cup fresh cilantro, chopped - Lime wedges, for serving The cabbage adds crunch, and the mango gives a burst of sweetness. Cilantro adds freshness, and lime wedges are perfect for squeezing on top! {{ingredient_image_1}} First, grab a bowl. In that bowl, whisk together these ingredients: - 1/4 cup honey - 1/4 cup fresh lime juice - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon salt - 1/4 teaspoon black pepper Mix them well until smooth. This mix brings sweet and tangy flavors. Next, take two boneless, skinless chicken breasts. Place them in a resealable plastic bag. Pour the marinade over the chicken. Seal the bag tightly. Make sure to massage the chicken through the bag. This helps the flavors soak in. Place the bag in the fridge for at least 30 minutes. For even better taste, let it marinate for two hours. Now, preheat your grill or skillet to medium-high heat. Take the chicken from the bag and toss out the leftover marinade. Grill the chicken for about 6-7 minutes on each side. Make sure it’s cooked through and no longer pink. Once done, let the chicken rest for 5 minutes. While it rests, warm your corn tortillas. You can do this on the grill or in a dry skillet. Just heat them for about 30 seconds on each side until they are soft. After the chicken has rested, slice it into thin strips. It’s time to build your tacos! Take a warm tortilla and layer it with: - Shredded red cabbage - Diced mango - Sliced chicken Top it all with fresh cilantro. Serve with lime wedges on the side for extra zest. Enjoy your tasty Honey Lime Chicken Tacos! Marinating is key for flavor. I like to use a resealable bag. This makes it easy to coat the chicken. Combine honey, lime juice, garlic, chili powder, cumin, salt, and black pepper in a bowl. Whisk until smooth. Pour the marinade over the chicken. Seal the bag and massage the chicken. Let it sit in the fridge for at least 30 minutes. For best results, marinate for two hours. This helps the chicken soak up all those tasty flavors. Both grilling and skillet cooking can work well. Grilling gives the chicken a nice char and smoky flavor. Preheat your grill to medium-high heat. Cook the chicken for 6-7 minutes on each side until fully cooked. If you prefer a skillet, heat it over medium-high heat. Add a bit of oil to prevent sticking. Cook the chicken the same way. Either method creates juicy, flavorful chicken for your tacos. Assembling your tacos should be fun and simple. Start with warm corn tortillas. Lay one on your plate, then add shredded red cabbage. Next, add diced mango for sweetness. Slice the grilled chicken into thin strips and place on top. Finish with fresh cilantro for a burst of flavor. Serve with lime wedges on the side. Squeeze lime juice over the tacos before eating for extra zing! Pro Tips Marinade Magic: For deeper flavor, let the chicken marinate for the full 2 hours instead of just 30 minutes. Perfectly Grilled: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for juiciness. Warm Tortillas: Keep the tortillas warm in a clean kitchen towel after warming them to prevent them from drying out. Fresh Garnishes: Experiment with different toppings like avocado or radishes to add more flavor and texture to your tacos. {{image_2}} You can swap chicken for other proteins. Try shrimp or beef for a twist. Tofu is great for a plant-based option. Each protein brings its own taste and texture. Experiment with toppings to change the flavor. Use sliced avocado for creaminess. Add jalapeños for heat. Try fresh pineapple instead of mango for a tropical touch. Different toppings keep each taco fresh and exciting. To make these tacos gluten-free, choose corn tortillas. They are perfect for anyone avoiding gluten. For a low-carb option, use lettuce wraps instead of tortillas. This keeps the meal light but still tasty. After you enjoy your Honey Lime Chicken Tacos, store any leftovers in an airtight container. This keeps the chicken moist and fresh. If you have leftover toppings, store them separately. This prevents sogginess and keeps flavors bright. Try to eat leftovers within three days for the best taste. When you reheat the chicken, use a skillet or microwave. If using a skillet, add a splash of lime juice for flavor. Heat on medium until warm, about five minutes. In the microwave, use a microwave-safe dish. Heat in short bursts, around 30 seconds, until warm. This helps keep the chicken juicy. You can freeze the chicken before cooking. Place the marinated chicken in a freezer bag and remove the air. It lasts up to three months in the freezer. When ready to cook, thaw it in the fridge overnight. This method keeps the chicken tasty and safe. However, I recommend not freezing the cooked tacos, as the tortillas may become soggy. You should marinate the chicken for at least 30 minutes. This time helps the chicken absorb the sweet and tangy flavors. For deeper flavor, marinate for up to 2 hours. Avoid marinating longer than this, as the lime juice can make the chicken mushy. Yes, you can use other types of tortillas. Flour tortillas work well if you prefer a softer texture. You can also try whole wheat or spinach tortillas for added flavor and nutrition. Just warm them up before assembling your tacos. Several side dishes go great with these tacos. Consider serving black beans for protein or a fresh corn salad for crunch. A simple avocado salad adds creaminess and balances the flavors. Chips and salsa are also a fun addition for a crunch. Yes, Honey Lime Chicken Tacos can be a healthy meal option. The chicken provides lean protein, while the cabbage and mango add vitamins and fiber. Using corn tortillas keeps the dish gluten-free, making it suitable for many diets. Just watch the honey for added sugar. You can prepare parts of this recipe ahead of time. Marinate the chicken the night before for great flavor. You can also chop toppings like cabbage and mango in advance. Just store them in the fridge until you are ready to assemble the tacos. Honey Lime Chicken Tacos are simple and fun to make. We covered key ingredients for the tacos, marinade, and toppings. I shared easy steps for marinating and cooking the chicken. You also learned tips for great taco assembly and different ways to switch up the dish. Lastly, we touched on how to store leftovers safely. Now, you can enjoy an exciting meal that fits your taste and dietary needs. Dive in and make your own batch today!$

Honey Lime Chicken Tacos

Delicious tacos filled with marinated chicken, fresh mango, and crunchy cabbage, served with lime.

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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
0.25 cup honey
0.25 cup fresh lime juice
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
8 pieces small corn tortillas
1 cup shredded red cabbage
0.5 cup diced mango
0.25 cup fresh cilantro, chopped
to taste lime wedges, for serving

Instructions

In a bowl, whisk together honey, lime juice, minced garlic, chili powder, cumin, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the remaining marinade.
Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Let the chicken rest for 5 minutes after cooking.
While the chicken rests, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side until soft and pliable.
Slice the grilled chicken into thin strips.
To assemble the tacos, layer the shredded cabbage and diced mango on each tortilla, then top with the sliced chicken.
Garnish each taco with fresh cilantro and serve with lime wedges on the side.

Notes

Marinate the chicken for longer for enhanced flavor.

Keyword chicken, easy recipe, honey lime, tacos