Honey Lime Chicken Tacos with Chipotle Slaw

Short on time? Looking for a healthy dinner? These chickens tacos are for you! A unique, healthy alternative to heavy ground beef, these tacos are loaded with flavor from chipotle lime slaw, instead of cheese and sour cream. A healthy twist on an old classic that you’re family will love!

Typically I am one of those people who loads up any Mexican dish with extra sour cream and tons of cheese. I have often joked that to me tacos are just a vehicle for sour cream.

But in an effort to live a healthier lifestyle, I’ve been scouring the internet for lighter versions of my Mexican favorites. The only problem is, most of the recipes I’ve found end up tasting like diet food. I don’t want to eat diet food. Because I’m not on a diet.

I’m working towards living a more healthy lifestyle–long term. I want healthy food that tastes delicious and leaves me feeling full and satisfied, not diet food that leaves me feeling deprived and hungry. Well friends, look no further! I present to you healthy tacos loaded with lean protein from the chicken breast paired with a crisp crunch from the broccoli slaw and a kick of heat from the chiles in adobo. You will not miss the cheese or sour cream, I promise. You don’t have to sacrifice the flavor to get rid of some of the fat!

These tacos are pretty much the quintessential summer food! Hand-held, fresh, light and flavorful. The perfect way to enjoy the last few weeks of a great Wisconsin summer and use up some fresh veggies from the garden. They are a unique, healthy alternative to the traditional ground beef version loaded with fat and grease; however, they are still loaded with flavor! The best part? They are super easy to make and cook up great on the grill so you won’t have to spend your whole day inside making dinner.

Keep your eyes peeled for more healthy(ish) Mexican fare coming to the blog soon. And be sure to check out these veggie loaded enchiladas and stuffed peppers!

Honey Lime Chicken Tacos with Chipotle Slaw

• Author: Midwest Foodie
• Prep Time: 75 minutes (mostly marinating time)
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings
• Category: Main Dish
• Method: Stovetop or Grilling
• Cuisine: Mexican

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Description

These honey lime chicken tacos are a healthy twist on an old classic. Garnished with chipotle slaw instead of heavy cheese and sour cream.

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Ingredients

For the chicken tacos

• 1 lb. boneless skinless chicken breast, cut into tenders
• zest of 1 lime
• 3 tablespoons fresh squeezed lime juice
• 3 tablespoons olive oil
• 3 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 teaspoons cumin
• 1 teaspoon diced chiles in adobo
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Kosher salt
• fresh cracked black pepper
• 8 flour tortillas

For the slaw:

• 1/2 cup whole milk plain Greek yogurt (or sour cream)
• 3 tablespoons lime juice
• zest of 1 lime
• 2 tablespoons mayo
• 2 tablespoons fresh chopped cilantro
• 2 teaspoons diced chiles in adobo
• 2 teaspoons honey
• Kosher salt
• fresh cracked black pepper
• 12 oz. broccoli slaw

For garnish:

• fresh chopped cilantro
• My Easy Pico de Gallo

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Instructions

1. In a large bowl combine lime juice, lime zest, olive oil, honey, Dijon mustard, cumin, chiles in adobo, chili powder, garlic powder, a large pinch of salt and pepper. Add chicken tenders to the bowl and coat evenly with the marinade. Cover and refrigerate for at least one hour, preferably over night.
2. While the chicken is marinating, combine all slaw ingredients except broccoli slaw in a large bowl. Then fold in broccoli slaw, cover and let the flavors marry in the fridge until ready to serve.
3. These chicken tacos taste best when cooked on the grill over medium high heat for about 3-4 minutes on each side or until a nice golden brown crust forms.
4. Alternately, you can also cook them on the stove top by heating a large non-stick* saute pan over medium high heat. Use tongs to remove chicken from the marinade, allowing any excess marinade to drip off. Cooking in 2 batches, place chicken tenders into the pan about an inch apart and cook on each side for about 3-4 minutes or until a dark golden brown crust forms. If the chicken doesn’t seem to be cooked through at this point, pop it on a sheet pan and in the oven at 350 degrees for about 5-7 minutes until it’s fully cooked.
5. Allow chicken to rest for a few minutes and then slice into half inch pieces width wise. Heat tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
6. To assemble, place sliced chicken in the center of a tortilla then top it with a heaping spoonful of chipotle slaw, homemade pico de gallo and fresh cilantro.

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Notes

These taste great with my Easy Pico de Gallo recipe too!

*If cooking on a stove top, be sure to use a non stick pan. While I love my stainless steel, the honey in this recipe glues to the bottom of the non stick skillet and turns hard as a rock. If you only have stainless, be sure to add plenty of oil to the pan before cooking so the chicken browns properly and you don’t have to spend an hour cleaning one pan!

Keywords: tacos, easy, simple, healthy, recipe, family dinner, weeknight meals, chicken, burrito, clean eating, Mexican