Name: SMOKY HONEY CHICKEN TACOS
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tablespoons chipotle powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; A good pinch of sea salt & freshly ground pepper; 2 tablespoons olive oil; 4 garlic cloves, minced; 6 skinless, boneless chicken thighs (about 1 1/2 lbs/680g, thinly sliced); 1/4 cup lime juice; 2 tablespoons granulated sugar (or honey); Generous pinch of sea salt; 3 cups finely shredded red cabbage; 1/3 cup thinly sliced red onion; 1 large ripe avocado; 3 tablespoons mayonnaise; 2 tablespoon lime juice; 1 garlic clove, minced; A good pinch of sea salt and freshly ground pepper; 6 taco-sized flour tortillas (I used low-carb whole grain tortillas); Sliced jalapenos, optional; Cilantro leaves; Lime wedges

As the name implies, Smoky Honey Chicken Tacos are a little sweet, sticky and smoky thanks to chipotle pepper powder and smoked paprika. They’re served with pickled lime and onion red cabbage and a creamy avocado sauce. I like to top my tacos with thin sliced of fresh jalapeño and cilantro leaves drizzled with a little extra lime juice.

These taste as good as they look. I love the avocado green and fuschia together for the contrast and vibrancy. Do you do taco Tuesday? If only I could be that organized. It’s pure coincidental I’m sharing this recipe on a Tuesday. Give it a crack and if you make it, let my know. I really enjoyed these Smoky Honey Chicken Tacos. I hope you and your family do too. Toodles, Lovoni xo

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SMOKY HONEY CHICKEN TACOS

Don’t let what appears to be a laundry list of ingredients dissuade you from making these smoky, sticky tacos: several of the ingredients are repeated in each component of the recipe. The chicken can be marinated a day ahead of cooking and I like to make the pickled cabbage about 30 minutes ahead of time.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Main Course

Cuisine: Mexican

Servings: tacos

Calories: 413kcal

Author: Lovoni

Ingredients

US Customary – Metric

SMOKY HONEY CHICKEN

1 tablespoons chipotle powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
A good pinch of sea salt & freshly ground pepper
2 tablespoons olive oil
4 garlic cloves, minced
6 skinless, boneless chicken thighs about 1 1/2 lbs/680g, thinly sliced

QUICK PICKLED CABBAGE

1/4 cup lime juice
2 tablespoons granulated sugar or honey
Generous pinch of sea salt
3 cups finely shredded red cabbage
1/3 cup thinly sliced red onion

AVOCADO SAUCE

1 large ripe avocado
3 tablespoons mayonnaise
2 tablespoon lime juice
1 garlic clove, minced
A good pinch of sea salt and freshly ground pepper

TO SERVE

6 taco-sized flour tortillas I used low-carb whole grain tortillas
Sliced jalapenos, optional
Cilantro leaves
Lime wedges

Instructions

To make the chicken:

Combine all the ingredients in a bowl or resealable bag. Cover or seal and store in the fridge for 30 minutes or up to 2 days ahead of cooking.
Add a little olive oil to a large non-stick frying pan over medium-high heat. Add the chicken. Cook, stirring occasionally, for 12 minutes or until glazed, sticky and chicken is thoroughly cooked.

To make the cabbage:

Combine all ingredients in a stainless or non-corrosive bowl. Cover and chill for 30 minutes if time allows.

To make the avocado sauce:

In a small bowl, mash the avocado until no large lumps remain. Add the remaining ingredients and whisk until the mixture is relatively smooth. You could also use a hand blender for this. The sauce can be made 30 minutes before serving but is best made just before serving.

To assemble the tacos:

Heat the tortillas either in a frying pan over medium heat until a little browned or warm them in the microwave or oven.
Spread a spoonful of avocado filling over one side of each tortilla. Place chicken down the center of the tortillas. Top with pickled cabbage mixture, jalapeno, cilantro leaves and add an extra squeeze of lime juice; fold like a taco.