Crispy Honey Chipotle Chicken Tacos with Cilantro Lime Rice

Crispy Honey Chipotle Chicken Tacos with Cilantro Lime Rice

The perfect weeknight meal, these honey chipotle chicken tacos pack a lot of heat, but a lot of sweetness. Crisped to perfection in the oven, they are best served with cilantro lime rice!

I find it totally interesting that my best “work” is done when Zach isn’t here to taste test. I’m not sure why this happens. This just happened to be the case with these crispy honey chipotle chicken tacos. Little known fact, I don’t normally post a recipe that I made that day or the day before. I usually have a little bit of a stock pile going on, and normally the recipe for these honey chipotle chicken tacos wouldn’t have been published until say Thursday or Friday, but I literally COULD NOT wait. I made these last night for early dinner, and they were sooooo amazing that I had to snap a few photos before it got dark. It being #tacotuesday and all, I thought it was more than appropriate to buckle down and write up this post to share with you today! You are so very welcome, guys!

Ingredients

  • 1 1/2 pounds boneless and skinless chicken breasts, sliced into strips
  • non-stick spray
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 eggs, whisked
  • 3/4 cup panko bread crumbs
  • 1/4 cup plain bread crumbs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 2 cloves of garlic, pressed through a garlic press
  • 3 tablespoons ketchup
  • 3 chipotles in a adobo sauce, pureed in a food processor until smooth
  • 2 tablespoons hot sauce
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon onion powder
  • 1/2 cup water
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 cup uncooked rice, cooked per manufacturer's instructions
  • 1/4 cup fresh cilantro (plus extra for garnish)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon lime zest
  • ranch dressing, for drizzling (optional)
  • 10-12 corn or flour tortillas, warm
Read the whole recipe on Cooking and Beer