Baja Hot Honey Chicken Tacos

Składniki

If you loved the bowl, wait until you try these tacos. They’re one of my absolute favorite combinations and things brings so much in every bite.

I used lowcarb tortillas here, but would be great with regular flour or corn tortillas. And you can always add avocado, jalapeños, or other toppings for even more personality.

Here is how I made t:

1.Make the chicken: Dice 1.5 cups cooked chicken (grilled, rotisserie, or air-fried all work). Separately, in a small pan over low heat, stir together 1/4 cup sugar-free (or regular) honey, 2 tbsp sriracha, 1 tbsp rice vinegar, and 1 tbsp soy sauce for about a minute. Then toss the chicken in the sauce until coated and warmed through. Set aside.

2.Make the chipotle lime crema: In a small bowl, mix 1/2 cup thick Greek yogurt, 2 tbsp mayo, juice of 2 limes, 1/2 tbsp chili lime seasoning, 1/2 tsp chipotle powder, and a pinch of salt and pepper until smooth. This gives you a lot of sauce, for both the slaw, and to drizzle on top of tacos.

3.Make the slaw: Thinly slice 1 cup green cabbage (or a combo of green and purlple) and 1/2 red onion. Toss with a handful of chopped cilantro, then mix in half of the crema until well coated.

4.Prep your tortillas: Bring a nonstick pan to low heat. Sprinkle a small handful of shredded cheese directly onto the pan in a circle, add your lowcarb tortilla on top, top with a little more cheese, letting the cheese melt over the tortilla and crisp up under it.

5.Add the filling: Spoon in the hot honey chicken, fold the tortilla in half like a quesadilla, and let it crisp up. You want golden edges and gooey cheese inside.

6.Dress it up: Gently open the taco and add a thick slather of the slaw, a drizzle of the leftover crema sauce, and a little more cilantro.

Optional power-ups: Add avocado slices, a squeeze of lime, chopped jalapeños, or more crema drizzled on top.

If you make it, be sure to let me know on SHREDHAPPENS