Hot Honey Chicken Tacos
A sweet and spicy marinade adds pizzaz to chicken breasts. Baked, they turn out moist and flavorful. Fill your tortilla with hot honey chicken, shredded red cabbage, pickled onions and a spoonful of plain yogurt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 tacos 1x
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Ingredients
- 1 pound boneless, skinless chicken breast, split or pounded to uniform thickness
- 2 tablespoons honey
- 1 tablespoon minced chipotle pepper, find in the Mexican food aisle
- 1 teaspoon adobo sauce (from chipotle peppers)
- 1 tablespoon frozen orange juice concentrate or 2 tablespoons orange juice
- ½ red onion, thinly sliced
- ¼ cup red or white vinegar
- 8 corn tortillas
- 2 cups red cabbage, thinly sliced
- ½ cup plain Greek-style yogurt
Instructions
Heat: oven to 350℉
Wash: your hands before cooking. To avoid bacterial contamination from the raw chicken, thoroughly wash the cutting board, counters and knives and your hands after handling raw chicken. And be careful that raw juices don’t come in contact with cooked chicken.
Chicken: Place in shallow pan. Add honey, chipotle pepper, adobo sauce, and orange juice. Bake now or, if you have time, let chicken marinate 30 minutes or overnight in refrigerator.
Pickled Onion: Combine onion and vinegar in small glass or stainless steel bowl. Stir occasionally while preparing chicken.
Cook: Add chicken and marinade to baking pan. Separate chicken so it’s in a single layer. Bake chicken in 350°F oven for 20 minutes or until temperature reaches 165°F by using a meat thermometer. Or grill the chicken over medium heat.
Tortillas: I like them warm. Heat skillet, cast-iron skillet, or griddle over medium heat. Toast tortilla for a couple of minutes per side. Keep warm in oven.
Final step: Remove chicken to cutting board, slice against the grain into ¼-inch pieces. Layer chicken slices, red cabbage, pickled onion, top with dollop of yogurt on tacos.
Nutrition
- Serving Size: 4