Description
Sweet, smoky, and perfectly crisp tacos filled with honey chipotle chicken and cheese, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or poached), cooled slightly
- 2 tablespoons honey
- 2 chipotle peppers in adobo, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ cups shredded Monterey Jack or mozzarella cheese
- 8 small corn tortillas
- 2 tablespoons olive oil
- ¼ cup chopped fresh cilantro
- ¼ cup diced red onion
Instructions
- Heat a large skillet over medium until hot.
- Add 1 tablespoon oil and swirl to coat.
- Combine shredded chicken, honey, minced chipotle peppers, garlic powder, and onion powder in a mixing bowl.
- Toss until the chicken is evenly coated.
- Warm the tortillas briefly in a dry skillet.
- Fill each tortilla with a generous scoop of the chicken mixture and cheese.
- Fold the tortilla in half.
- Add the remaining tablespoon of oil to the hot skillet.
- Place folded tacos seam-side down.
- Press gently with a spatula and cook 2–3 minutes per side until golden and crispy.
- Transfer tacos to a plate and immediately sprinkle with chopped cilantro and diced red onion.
Notes
Refrigerate leftovers for up to 3–4 days. For best crispness, reheat in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: tacos, chicken, chipotle, honey, Mexican food