Honey Lime Chicken Tacos with Sriracha

Honey Lime Chicken Tacos with Sriracha

YIELD: Makes 5 servings


For Marinade:

2 - limes, juiced

1/4 cup - honey

6 cloves - garlic, minced

2 T - olive oil

2 tsp. - sriracha

pinch of salt

4 - boneless, skinless chicken breasts

For Tacos:

10 - flour or corn tortillas

12 oz. - coleslaw mix (cabbage, broccoli, and carrots)

1 T - honey

2 T - lime juice

1 T - vinegar

3 T - mayonnaise

salt and pepper, to taste


Whisk together all marinade ingredients. Put marinade and chicken breasts into a resealable bag and allow chicken to marinate for at least 1 hour and overnight, if possible. Remove chicken from bag and grill until thoroughly cooked.

While chicken is grilling combine coleslaw mix, honey, mayonnaise, vinegar and lime juice in a large bowl. Stir until evenly coated. Salt and pepper to taste.

Cut grilled chicken into bite-sized pieces. Assemble your tacos with chicken and top with slaw.

Recipe courtesy of Mitzi Dulan, RD, CSSD, made for the National Honey Board