Crispy Honey Chipotle Chicken Tacos

This Crispy Honey Chipotle Chicken Tacos recipe is the perfect blend of crispy, cheesy, sweet and savory with a nice smoky spice flavor from the chipotle peppers!

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How to Make Crispy Honey Chipotle Chicken Tacos

These Crispy Honey Chipotle Chicken Tacos are packed with a delicious blend of flavors that leave you wanting more! Each bite of these tacos is infused with the sweet and smoky savory flavors of chipotle peppers and honey that compliments each other perfectly.

To make this recipe, you will need the key ingredients shared below.

Key Ingredients

Chicken Breasts
Chipotle Peppers
Honey
Sour Cream
Lime Juice
Avocado or Vegetable Oil
Garlic
Seasonings (Paprika, Salt, Black Pepper, Cayenne Pepper)
Flour Tortillas
Mozzarella Cheese
Cilantro

(See recipe card below for the ingredients measurements.)

Preparation

Make Marinade – using an immersion blender and measuring cup or small blender, blend together the chipotle peppers, sour cream, lime juice, honey, oil, garlic cloves, paprika, salt, black pepper and cayenne pepper until a smooth mixture forms.
Marinate Chicken – in a large mixing bowl, add the chicken and pour over the honey chipotle marinade. Give a thorough mix to combine and refrigerate for 1 to 2 hours or overnight.
Cook Chicken – heat up some oil in a large nonstick skillet over medium heat. Add in the marinaded chicken and cook while stirring until the chicken is fully cooked and the marinade has thickened up to coat the chicken, about 8 to 10 minutes or longer as needed. Remove the pan from the heat and set aside to cook the chicken to room temperature.
Form Tacos – on a clean surface, place down a flour tortilla. Add some cheese over the top half of the tortilla (about 2 tablespoons). Spoon over a portion of the cooled chicken filling over the cheese. Top the chicken with some more cheese (about 2 tablespoons) and fold the other half of the tortilla over the filling, lightly pressing to seal.
Fry Tacos – heat up some oil (about 1/4 cup) in a large skillet over medium low heat. In batches, pan fry the tacos, about 1 minute per side, or until golden brown. Transfer to a wire cooling rack placed over a baking sheet. If needed, add a little more oil in between frying the batches of tacos to ensure that you get nicely golden brown and crispy tacos.
Serve – garnish tacos with finely chopped fresh cilantro (optional) and serve immediately while still hot and crispy with your favorite sauce and pico de gallo.

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5 from 2 votes

Crispy Honey Chipotle Chicken Tacos

This Crispy Honey Chipotle Chicken Tacos recipe is the perfect blend of crispy, cheesy, sweet and savory with a nice smoky spice flavor from the chipotle peppers!

Prep Time30

Cook Time20

Marinade Time1

Servings: 6

Ingredients

2 pounds chicken breasts, cut into small chunks
4 chipotle peppers
1/4 cup sour cream
2 tablespoons honey
2 tablespoons fresh lime juice
2 tablespoons avocado or vegetable oil, plus more for cooking
2 garlic cloves
2 teaspoons paprika
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, adjust to taste, optional
1/4 to 1/2 cup water, as needed
12 flour tortillas, taco sized
3 to 4 cups mozzarella cheese, shredded
fresh cilantro, finely chopped

Instructions

Using an immersion blender and measuring cup or small blender, blend together the chipotle peppers, sour cream, lime juice, honey, oil, garlic cloves, paprika, salt, black pepper and cayenne pepper until a smooth mixture forms.
In a large mixing bowl, add the chicken, pour over the honey chipotle marinade, and thoroughly mix to combine. Cover the bowl and refrigerate the chicken mixture for 1 to 2 hours or overnight. Prior to cooking the chicken, remove from the fridge and bring to room temperature for at least 15 to 20 minutes.
Heat up some oil (about 1 tablespoon) in a large nonstick skillet over medium heat. Add in the marinaded chicken and cook while stirring until the chicken is fully cooked and the marinade has thickened up to coat the chicken, about 8 to 12 minutes or longer as needed. (If the chicken starts to dry up before it is fully cooked, mix in some water, starting with a 1/4 cup and adding more, as needed.) Once the chicken is thoroughly cooked but not dry, remove the pan from the heat and set aside to cool the chicken to room temperature.
On a clean surface, place down a flour tortilla. Add some cheese over the top half of the tortilla (about 2 tablespoons). Spoon over a portion of the cooled chicken filling over the cheese. Top the chicken with some more cheese (about 2 tablespoons) and fold the other half of the tortilla over the filling, lightly pressing to seal.
Transfer assembled taco to a large baking sheet and repeat with remaining chicken filling, cheese and tortillas for a total of (12) tacos.
Heat up some oil (about 1/4 cup ) in a large skillet over medium low heat. In batches, pan fry the tacos, about 1 minute per side, or until golden brown. Transfer to a wire cooling rack placed over a baking sheet. If needed, add a little more oil in between frying the batches of tacos to ensure that you get nicely golden brown and crispy tacos.
Garnish tacos with finely chopped fresh cilantro (optional) and serve immediately while still hot and crispy with your favorite sauce and pico de gallo. Enjoy!