Go Back
- 1 lb boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup fresh lime juice - 2 cloves garlic, minced - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste For the honey lime chicken tacos, you need key ingredients. Boneless, skinless chicken thighs are perfect. They stay juicy and cook well. Honey and fresh lime juice add great flavor. The honey gives sweetness, while the lime adds zest. Garlic, chili powder, and cumin bring warmth and depth. Mixing these ingredients gives you a tasty marinade. - 8 small corn tortillas - 1 cup shredded red cabbage - 1 avocado, sliced - Fresh cilantro, for garnish Use small corn tortillas for a classic base. They are soft and great for holding fillings. Shredded red cabbage adds a nice crunch. It also gives a pop of color. Slices of avocado make the tacos creamy and rich. Fresh cilantro adds a burst of herb flavor on top. - Lime wedges - Additional toppings (sour cream, salsa) Lime wedges are great for extra zest. Squeeze them on top right before you eat. You can also add sour cream or salsa for more flavor. These toppings let you customize your tacos. Each bite can be unique, which is fun! For the full recipe, check out the complete guide. First, you need to make a simple marinade. In a bowl, whisk together the honey, lime juice, minced garlic, chili powder, cumin, salt, and pepper. This mix will add a great flavor to the chicken. Next, take your boneless, skinless chicken thighs and place them in the bowl. Make sure to coat each piece well with the marinade. Cover the bowl and refrigerate it for at least 30 minutes. If you have time, let it marinate for up to 2 hours for even more flavor. Now, let's cook the chicken. Preheat your grill or stovetop grill pan to medium-high heat. This step is key to getting those nice grill marks. Once hot, take the chicken out of the marinade and throw away the leftover marinade. Grill the chicken for about 5 to 7 minutes on each side. It should be fully cooked when it reaches an internal temperature of 165°F (75°C). After grilling, let the chicken rest for a few minutes before slicing it into strips. This helps keep it juicy. Next up, it’s taco time! Warm your corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. This makes them soft and easy to fold. For each tortilla, layer a few strips of grilled chicken. Then, add a handful of shredded red cabbage and slices of avocado on top. Don’t forget to garnish with fresh cilantro. Serve your tacos with lime wedges on the side for a zesty kick. If you want the full recipe, check out the detailed instructions. Marinating the chicken is key to great flavor. I suggest marinating for at least 30 minutes. If you have time, go for two hours. This helps the flavors soak in better. Always cover the chicken and place it in the fridge. This keeps it safe and fresh. For grill marks, preheat your grill well. The heat needs to be high when you place the chicken on it. This gives you those nice char lines. If you lack a grill, you can cook the chicken on the stovetop. A grill pan works well, too. Just cook it on medium-high heat. Bake it in the oven at 400°F (200°C) for about 20 minutes if you want an easy method. You can pair these tacos with fresh lime wedges for extra zing. Try adding a side of rice or beans to make it a meal. You can even serve them with a light salad for crunch. Add some salsa or sour cream for extra flavor. These ideas make the meal fun and tasty! {{image_2}} You can switch up the protein in your tacos. Shrimp offers a light, tasty option. Just marinate and grill them like the chicken. Beef is another option. Use flank steak for a hearty bite. Slice it thin and grill for great flavor. For a plant-based choice, try tofu. Press it to remove water, then marinate and grill. Each choice brings a new twist to the dish. Fruits can add a sweet touch to your tacos. Mango pairs nicely with honey and lime. Dice it and toss it on top for a fresh taste. Pineapple also works well. Grilled pineapple adds a smoky flavor that contrasts the honey. If you like spice, consider adding jalapeños or smoked paprika. These spices can kick up the heat and flavor of your tacos. For gluten-free options, use corn tortillas. They are naturally gluten-free and hold up well. If you want a vegetarian or vegan taco, skip the chicken. Use grilled veggies or beans instead. Black beans provide protein and heartiness. You can also use lentils for a unique twist. These swaps keep your meal tasty and satisfying while fitting various diets. For the full recipe, check out the Honey Lime Chicken Tacos section. Store leftover honey lime chicken tacos in an airtight container. Keep them in the fridge for up to three days. Make sure to separate the chicken from the tortillas and toppings. This helps keep everything fresh and tasty. You can also wrap the tortillas in foil or plastic wrap to avoid drying out. You can freeze taco components for later use. First, let the chicken cool completely. Place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze the chicken for up to three months. For the tortillas, stack them with parchment paper between each one. This prevents sticking and makes it easy to grab a few at a time. When it's time to enjoy your tacos again, reheating is easy! For the chicken, place it in a skillet over medium heat. Stir it until it's warmed through. If you prefer, you can microwave it in short bursts, checking often. For the tortillas, warm them in a dry skillet for about 20 seconds on each side. This keeps them soft and pliable. By following these steps, you can enjoy your honey lime chicken tacos just like the first time! For the full recipe, check the earlier sections of this article. You can check the chicken's internal temperature. It should reach 165°F (75°C). Use a meat thermometer for the best accuracy. Insert it into the thickest part of the chicken thighs. If it reads 165°F or higher, your chicken is safe to eat and ready for tacos. Yes, you can prepare many parts in advance. Marinate the chicken the night before. Grill it when you are ready to serve. You can also warm the tortillas ahead of time. Keep everything in airtight containers in the fridge. This way, your meal will stay fresh and tasty. Here are some great toppings to consider: - Shredded red cabbage adds crunch. - Sliced avocado brings creaminess. - Fresh cilantro gives a pop of flavor. - Lime wedges add a zesty touch. - You can also use sour cream or salsa for extra taste. Feel free to customize with your favorites! This blog post covered making delicious honey lime chicken tacos. We discussed main ingredients like chicken thighs and honey. Then, we explored marinating, grilling, and assembling the tacos. I shared tips for cooking and serving, along with fun variations and storage tips. These tacos are easy to make and taste great. You can change the flavors to fit your taste. Enjoy this recipe with friends or family for a tasty meal.

Honey Lime Chicken Tacos

Savor the deliciousness of Honey Lime Chicken Tacos with this easy recipe! Marinated to perfection, juicy chicken thighs are grilled and served in warm corn tortillas, topped with fresh avocado and crunchy cabbage. Perfect for a weeknight dinner or a fun gathering! Click through to explore this mouthwatering recipe and elevate your taco night with bold flavors and simple steps. Enjoy a taste of summer with every bite!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1/4 cup honey

1/4 cup fresh lime juice

2 cloves garlic, minced

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1 cup red cabbage, shredded

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a bowl, whisk together honey, lime juice, minced garlic, chili powder, cumin, salt, and pepper to create a marinade.

    Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

      Preheat a grill or stovetop grill pan over medium-high heat.

        Remove the chicken from the marinade and discard the marinade. Grill the chicken for 5-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

          Once cooked, let the chicken rest for a few minutes before slicing it into strips.

            While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

              To assemble the tacos, place a few strips of grilled chicken on each tortilla. Top with shredded red cabbage and slices of avocado.

                Garnish with fresh cilantro and serve with lime wedges on the side for added zest.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4