Honey Chipotle Chicken Tacos with Cilantro Slaw

How many times do you buy a can of chipotle peppers only to use one or two of them in a recipe? Well, these honey chipotle chicken tacos are my very successful attempt at using the rest of that can up. I threw them in my food processor with some honey, lemons, limes and lots of other flavorful stuff to make the best taco marinade ever. And, it makes a lot – 4 cups – which is enough to make this recipe 4 times.

I marinated four boneless chicken thighs overnight in a zip-top bag with 1 cup of the marinade. I reserved the rest of the for future use (I frozen 1 pint in a mason jar and saved the rest in the fridge).

Then I made the easiest tacos ever. I baked the chicken with whatever marinade stayed on when I took the chicken out of the bag, and I made a super simple coleslaw with cilantro to top the tacos with. That’s it. No need for cheese or other boring toppings here.

More great Mexican inspired sides: Easy Refried Black Beans / Mexican Quinoa

Honey Chipotle Chicken Tacos with Cilantro Slaw

• Author: Melissa Belanger
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 1x

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Ingredients

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For the marinade:

• 4 – 5 chipotle peppers + 3 tablespoons adobo sauce
• 2 lemons, chopped
• 2 limes, chopped
• 8 garlic cloves, peeled or minced
• 1/2 cup water
• 1/4 cup honey
• 1/4 cup olive oil
• 3 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon + 1 teaspoon salt

For the tacos:

• 4 boneless, skinless chicken thighs
• 8 – 10 flour tortillas
• 1 14-ounce bag coleslaw mix
• 1/3 cup cilantro
• 3 tablespoon mayo
• 3 tablespoons vinegar or lime juice
• salt & pepper

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Instructions

1. In a food processor, blend marinade ingredients until smooth.
2. Place 1 cup of marinade with the chicken thighs in a zip-top bag. Let chicken marinate for at least 1 hour, overnight if possible. Reserve remaining marinade for future use.
3. Preheat oven to 400˚F (200˚C). Remove chicken from bag and place on a cookie sheet lined with parchment paper or aluminum foil. Bake for 20 minutes, or until chicken reaches 165˚F.
4. While chicken is baking, prepare coleslaw. Combine coleslaw mix, cilantro, mayonnaise, vinegar in a large bowl. Stir to evenly coat. Season with salt & pepper to taste.
5. Once chicken is cooked, roughly chop chicken into bite-sized pieces.

To assemble tacos:

1. Fill each tortilla with a helping of chicken and top with coleslaw mixture.

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Nutrition

• Calories: 0
• Sugar: 0 g
• Sodium: 0 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 0 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 0 mg

Last Updated on October 28, 2019 by Melissa Belanger