Hello there– We’ve been having record breaking heat here in southern California. So it seems all we eat these days are salads and tacos! Anything light and cool.
So when Jenna texted and said she wanted to come by and help with dinner, this was on the menu. She is so much fun in the kitchen– and we had lots to talk about to catch up!
And– there’s lots of flavor in these little tacos– with the cilantro lime sauce and any toppings you have in the fridge. A perfect summer supper.
HONEY CHIPOTLE CHICKEN TACOS
1 1/2 ponds boneless skinless chicken breast
3 tab. olive oil
3 tab. honey
1 tab. Dijon mustard
1 tab. ketchup
1 tab. lime juice
1 tab. McCormick Chipotle & roasted garlic seasoning
1 tab. apple cider vinegar
1 tab. cumin
1/2 tsp. salt
Cilantro Lime sauce:
1 cup sour cream
2 tab. mayonaise
1/4 cup cilantro, chopped fine
1 tab. lime juice
1/4 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. salt
Extra Taco Ingredients:
street style small corn tortillas
anything you like on your tacos!
Cut the chicken to small bite size bits. Set aside.
In a container with a lid, mix together the oil, honey, mustard, ketchup lime juice, cider vinegar, cumin and salt. Drop the bit of chicken into the mixture and stir until the chicken is thoroughly coated. Then refrigerate the chicken 2 to 8 hours.
To make the Cilantro Lime Sauce, stir together the sour cream, mayonnaise, cilantro, lime juice, cumin, garlic powder and salt. Cover and set it into the fridge until you’re ready to serve it.
When the chicken is done marinating, heat tab. of olive oil in a skillet, When the skillet is hot lift the chicken from the marinade (use a slotted spoon so that the extra marinade is left in the container) and grill the chicken 3 to 4 minutes, stirring now and then until it is browned on all sides.
Serve the chicken with lettuce, tomato, cheese, avocado, salsa (all your favorite taco ingredients…) and the cilantro lime sauce.