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Honey Chipotle Chicken Tacos

Honey chipotle chicken tacos with charred, glossy honey-chipotle glaze and quick stovetop caramelization. Thin-sliced chicken gets coated in a spicy-sweet adobo-honey mixture, then piled into warm corn tortillas and finished 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Honey-chipotle glaze and chicken
  • 1.5 lb chicken breast sliced thin
  • 3 chipotle peppers in adobo sauce minced
  • 3 tbsp honey
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp cumin
  • salt and pepper to taste
Toppings and tortillas
  • 8 corn tortillas
  • cilantro for serving
  • onion diced, for serving
  • lime wedges or extra lime juice, 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 cohesive.
  2. Set the honey-chipotle glaze aside while you cook the chicken so it stays ready to pour on hot meat.
Cook and glaze the chicken
  1. Heat olive oil in a large cast iron skillet over medium-high heat, then season the sliced chicken with salt and pepper.
  2. Cook the chicken until golden and nearly cooked through, about 10-12 minutes, turning as needed to develop charred spots.
  3. Pour the honey-chipotle glaze over the nearly cooked chicken and toss to coat evenly.
  4. Cook for another 2-3 minutes until the glaze caramelizes slightly and looks glossy.
Warm tortillas and assemble tacos
  1. Warm corn tortillas on a griddle until pliable and lightly toasted.
  2. Fill the tortillas with glazed chicken, then top with fresh cilantro, diced onion, and a squeeze of lime.

Notes

For the best glossy coating, pour the glaze in when the chicken is nearly done so it reduces fast without burning. Store leftover chicken in an airtight container in the refrigerator up to 3 days; rewarm in a skillet over medium heat. Freezing: yes—freeze cooked chicken (without toppings) up to 2 months and thaw in the fridge. Dietary swap: use chicken thighs if you want a juicier bite while keeping the same glaze.