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Honey Chipotle Chicken Tacos

Honey chipotle chicken tacos with a glossy honey-chipotle glaze and lightly charred, caramelized chicken. Quick skillet-cooked chicken gets coated in a spicy-sweet sauce, then piled into warm corn tortillas with cilantro, onion, and lime.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey chipotle glaze
  • 3 chipotle peppers in adobo sauce chipotle peppers in adobo sauce
  • 3 tbsp honey
  • 2 tbsp lime juice
  • 3 cloves garlic
  • 1 tsp cumin
  • 2 tbsp olive oil
Chicken and seasoning
  • 1.5 lb chicken breast
  • 0.25 salt to taste
  • 0.25 pepper to taste
Taco assembly
  • 8 corn tortillas corn tortillas
  • 0.5 cilantro for serving
  • 0.25 onion diced, for serving
  • 0.25 lime wedges/squeeze for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the honey-chipotle glaze
  1. In a small bowl, combine minced chipotle peppers in adobo sauce, honey, lime juice, garlic, and cumin until smooth and cohesive.
  2. Set the glaze aside while you cook the chicken.
Cook and glaze the chicken
  1. Heat olive oil in a large skillet over medium-high heat and season the sliced chicken breast with salt and pepper.
  2. Cook the chicken until golden and nearly cooked through, about 10-12 minutes, stirring occasionally so edges color.
  3. Pour the honey-chipotle glaze over the chicken, toss to coat evenly, and cook for another 2-3 minutes until the glaze caramelizes slightly.
Warm tortillas and assemble tacos
  1. Warm corn tortillas on a griddle just until pliable, about 20-30 seconds per side.
  2. Fill each tortilla with the glazed chicken, then top with cilantro, diced onion, and a squeeze of lime.

Notes

For best caramelization, spread the chicken in an even layer in the hot skillet before tossing. Store leftovers in the fridge up to 3 days in a sealed container; rewarm gently in a skillet over medium heat to keep the glaze glossy. Freezing is not recommended for the best texture. If you want a milder taco, use fewer chipotle peppers (or finely mince them and remove some seeds) to reduce heat while keeping the sweet-sweet balance.