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Honey Chipotle Chicken Tacos

Honey chipotle chicken tacos with charred, caramelized chicken and a glossy honey-chipotle glaze. Sliced chicken is quickly seared, coated, and simmered just enough to cling, then tucked into warm corn tortillas.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, sliced thin
chipotle peppers in adobo sauce
  • 3 chipotle peppers in adobo sauce, minced
honey
  • 3 tbsp honey
lime juice
  • 2 tbsp lime juice
olive oil
  • 2 tbsp olive oil
garlic
  • 3 garlic, minced
cumin
  • 1 tsp cumin
salt
  • 0.5 tsp Salt and pepper to taste
corn tortillas
  • 8 corn tortillas
cilantro
  • 0.25 cup Cilantro, onion, and lime for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the honey chipotle glaze
  1. Combine minced chipotle peppers, honey, lime juice, garlic, and cumin in a small bowl until smooth and evenly mixed.
Char and glaze the chicken
  1. Heat olive oil in a large skillet over medium-high heat, then season the chicken with salt and pepper for even coverage.
  2. Cook the chicken until golden and nearly cooked through, about 10-12 minutes, stirring occasionally until you see charred edges and no raw spots.
  3. Pour the honey-chipotle glaze over the chicken and toss to coat evenly, cooking for another 2-3 minutes until the glaze looks glossy and caramelizes slightly.
Assemble the tacos
  1. Warm the corn tortillas on a griddle until pliable, with light browning spots.
  2. Fill each tortilla with glazed chicken, then top with fresh cilantro, diced onion, and a squeeze of lime for bright contrast and a vibrant finish.

Notes

For best char and cling, keep the skillet hot (medium-high) before adding the chicken and toss with the glaze only after the chicken is nearly cooked. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium until warmed through. Freezing is not recommended because the glaze can get sticky and the tortillas soften. For a dairy-free option, this recipe already is dairy-free; to reduce heat, use fewer chipotle peppers or remove some before mincing.