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Honey Chipotle Chicken Tacos with Honey Mustard BLT Slaw

Honey chipotle chicken tacos topped with creamy honey mustard BLT slaw pack a flavorful punch in every bite!
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Course: Main Course
Cuisine: Tacos

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts pounded to 1/2” thickness
  • 1 cup shredded Monterrey Jack cheese
  • 8-10 tortillas

For the Honey Chipotle Marinade:

  • 3 Tbsp olive oil
  • 1/4 cup honey
  • 1 Tbsp Dijon mustard
  • 1 Tbsp ketchup
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp lime juice
  • 1 Tbsp crushed chipotles in adobo*
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/2 tsp salt

For the Honey Mustard BLT Slaw:

  • 6 slices bacon, chopped
  • 4 Tbsp Dijon mustard
  • 3/4 cup mayo or Miracle Whip (or plain Greek yogurt, even!)
  • 3 Tbps honey
  • 1/4 tsp salt
  • a few pinches black pepper
  • 2 Tbsp milk
  • 1 cup tomatoes, chopped (I used cherry tomatoes, you can use Roma or whatever you like)
  • 2 cups broccoli slaw (or regular slaw, if you prefer)

Instructions

  • Whisk together all of the Honey Chipotle Marinade ingredients in a shallow dish, remove 3 tablespoons to a small bowl and set aside. Add chicken to marinade, turn to coat, cover and refrigerate for at least 30 minutes, up to 6 hours.
  • Cook the bacon pieces in a skillet over medium heat until browned and crisp, then remove to a paper towel lined plate to drain grease. 
  • Heat a large non-stick skillet over medium high heat. Add the marinated chicken and cook for 3-5 minutes per side, or until nicely browned and cooked through. 
  • Remove chicken to a cutting board and allow to rest 5 minutes before cutting into cubes or strips. Toss with the reserved marinade. 
  • Meanwhile, in a large bowl, mix the Dijon, mayo, honey, salt and pepper, and milk. Stir the slaw in until thoroughly coated. If you use a traditional coleslaw type of mix, I would wait until you are closer to ready to serve to mix so it doesn't get soggy. The broccoli slaw holds up better, which is one reason I like it better. Stir in the tomatoes and the cooked bacon and set aside.
  • To assemble, warm tortillas and place a couple of tablespoons of cheese in each, top with chicken, a few avocado slices, and slaw (however much you like - the more, the better if you ask me!)

Notes

* You can also use regular chipotles in adobo - just dice one chipotle with 1 teaspoon of adobo sauce.
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