Honey Lime Chicken Tacos
These tacos feature juicy, citrus-marinated chicken with a smoky chipotle kick, paired with a crunchy, fiber-rich apple slaw. Ready in just over an hour, this high-protein, quick, and satisfying meal is perfect for weeknight dinners, casual gatherings, or meal prep. Serve with fresh lime and cilantro for a vibrant finish.
Equipment
- 1 Medium Mixing Bowl
- 1 container or dish for marinating chicken
- 1 Large skillet or frying pan
- 1 cutting board
- (1) Chef’s knife
- 1 Spoon or spatula
- Plastic wrap (for covering slaw)
- 12 small corn tortillas
Ingredients
For the Chicken:
- 2 lbs boneless large chicken breasts
- 3 tbsp olive oil divided
- 1/2 cup fresh lime juice
- 1 tbsp lime zest
- 1/4 cup honey
- 2 tsp chipotle chili powder
- 2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 cup chopped fresh cilantro
- 1/8 tsp salt
For the Apple Slaw:
- 2 cups green cabbage shredded
- 1 cup red cabbage shredded
- 1 carrot shredded
- 1 Honeycrisp apple or preferred variety, shredded
- 1/2 cup Ranch dressing or Greek yogurt alternative
- Salt and pepper to taste
For Serving:
- 12 corn tortillas
- Fresh cilantro for garnish
- Lime wedges for garnish
Instructions
- Prepare the Citrus Chipotle Marinade: In a medium mixing bowl, combine 2 tablespoons of olive oil, 1/2 cup of fresh lime juice, and 1 tablespoon of lime zest. Add 1/4 cup of honey, 2 teaspoons of chipotle chili powder, 2 teaspoons of garlic powder, 1/2 teaspoon ground cumin, 1/4 cup chopped cilantro, and 1/8 teaspoon salt. Whisk everything together thoroughly until the ingredients form a smooth, vibrant marinade with a slightly thick consistency. Taste and adjust for balance if needed—this marinade will infuse the chicken with sweet, smoky, and citrusy flavors.
- Marinate the Chicken Breasts: Place the chicken breasts in a shallow container or resealable bag. Pour the prepared marinade over the chicken, ensuring every piece is fully coated. Reserve 1/3 cup of the marinade to use later as a finishing sauce. Cover the container with a lid or plastic wrap and refrigerate for 1 hour. This step allows the citrus and chipotle flavors to penetrate the chicken while keeping it tender and juicy. (Tip: Do not marinate longer than 1-2 hours to avoid the citrus “cooking” the chicken.)
- Prepare the Apple Slaw: While the chicken marinates, prepare the fresh apple slaw. On a cutting board, shred or julienne 2 cups of green cabbage, 1 cup of red cabbage, 1 carrot, and 1 Honeycrisp apple (or your preferred apple variety). Place all shredded ingredients into a large bowl. Pour 1/2 cup of Ranch dressing over the mixture and gently toss to coat evenly. Season with salt and pepper to taste. Cover with plastic wrap and refrigerate until ready to serve. The slaw adds a crisp, sweet, and tangy contrast to the smoky, savory chicken.
- Heat the Cooking Skillet: Add the remaining 1 tablespoon of olive oil to a large skillet or frying pan and place it over medium-high heat. Allow the pan to heat fully until the oil shimmers slightly. A properly heated pan ensures the chicken will develop a golden-brown sear, locking in juices and enhancing flavor.
- Cook the Chicken – Sear Step: Carefully place the marinated chicken breasts in the hot skillet. Sear each side for 1-2 minutes until a golden-brown crust forms. During this process, baste the chicken with some of the reserved marinade to intensify the flavor and moisture. This initial sear creates a rich, caramelized exterior while keeping the interior tender.
- Cook the Chicken – Simmer Step: After searing, reduce the heat to low and cover the skillet with a lid. Let the chicken cook gently for 10 minutes, occasionally spooning the marinade over the top. This slow, covered cooking ensures the chicken cooks evenly and absorbs the full depth of the honey-lime-chipotle flavors. Once cooked, remove the chicken from the pan and place it on a plate. Cover loosely with foil to keep warm.
- Slice or Shred the Chicken: Once slightly cooled, slice the chicken breasts into thin strips or shred them with two forks, depending on your preference. Shredding allows the smoky, citrusy flavors to coat every bite, perfect for layering into tacos.
- Warm the Corn Tortillas: While the chicken rests, warm the corn tortillas on a dry skillet over medium heat for 30–45 seconds per side. Warming the tortillas makes them pliable and enhances their natural corn flavor, creating a soft base for the tacos.
- Assemble the Tacos: Place a layer of sliced or shredded chicken onto each tortilla. Top with a generous portion of the prepared apple slaw. Sprinkle with fresh cilantro and spoon the reserved marinade over the tacos for an extra burst of flavor. Serve immediately with lime wedges on the side for squeezing over the top. The combination of tender chicken, crisp slaw, and zesty finish makes each bite bright, flavorful, and satisfying.
- Optional Garnishes and Serving Tips: For added texture and flavor, you can sprinkle a bit of crumbled cheese, sliced avocado, or a dash of smoked paprika. These tacos pair wonderfully with a side of black beans, Mexican rice, or a light green salad for a complete, balanced meal. Perfect for casual dinners, weekend gatherings, or even meal prep for the week ahead.
Notes
- For best results, use even-sized chicken breasts so they cook uniformly and retain moisture.
- Marinate the chicken for at least 1 hour; avoid exceeding 2 hours to prevent the citrus juice from “cooking” the meat.
- Reserve some marinade to spoon over the tacos at serving—it adds a vibrant, fresh flavor.
- Shredding the chicken allows the sauce to coat every bite, making the tacos more flavorful.
- Pre-shredded cabbage and carrots work fine for convenience, but fresh produce adds a crunchier texture.
- Warm tortillas briefly before assembling to ensure they are pliable and soft, preventing cracks or breaks.