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Honey Chipotle Chicken Tacos

Honey chipotle chicken tacos with charred, skillet-cooked chicken coated in a glossy honey-chipotle glaze. Quick warm tortillas with vibrant cilantro, diced onion, and a squeeze of lime finish the spicy-sweet flavors.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Honey chipotle glaze
  • 3 tbsp honey
  • 2 tbsp lime juice
  • 3 cloves garlic
  • 1 tsp cumin
Chicken
  • 1.5 lb chicken breast, sliced thin
  • 2 tbsp olive oil
  • 0.25 salt to taste
  • 0.25 pepper to taste
Tacos assembly
  • 8 corn tortillas for warming
  • 0.5 cilantro for serving
  • 0.5 onion diced, for serving
  • 0.25 lime wedges or wedges + squeeze, for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the honey chipotle glaze
  1. Combine minced chipotle peppers in adobo sauce, honey, lime juice, garlic, and cumin in a small bowl until smooth and well blended. Set aside while you cook the chicken.
Cook and char the chicken
  1. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Season the sliced chicken breast with salt and pepper.
  2. Cook the chicken until golden and nearly cooked through, about 10-12 minutes, stirring occasionally so edges char lightly. The chicken should look browned on the outside and still be a bit underdone in the center.
  3. Pour the honey-chipotle glaze over the chicken and toss to coat evenly. Cook for another 2-3 minutes until the glaze caramelizes slightly and looks glossy.
Warm tortillas and assemble tacos
  1. Warm the corn tortillas on a griddle until pliable and lightly toasted, about 20-40 seconds per side. Keep them warm so they don’t crack.
  2. Fill each tortilla with glazed chicken, then top with fresh cilantro, diced onion, and a squeeze of lime. Serve immediately while the glaze is tacky and shiny.

Notes

For cleaner char and quicker coating, slice chicken thin and don’t overcrowd the skillet—cook in batches if needed. Store cooked chicken in an airtight container in the fridge up to 3 days; reheat in a skillet over medium heat until hot and glossy. Freezing: yes, freeze the cooked chicken (without tortillas) up to 2 months and thaw overnight in the fridge. For a dairy-free swap, keep it as-is; for lower sugar, reduce honey to 2 tbsp while keeping the glaze proportions.