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- 1 lb boneless, skinless chicken thighs - 8 small corn tortillas - 2 tablespoons honey - 2 tablespoons freshly squeezed lime juice - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to your heat preference) - Salt and freshly cracked black pepper to taste - 1 ripe avocado, sliced - 1 cup shredded red cabbage - Fresh cilantro leaves, for garnish - Lime wedges, for serving These ingredients work together to create a dish full of flavor. The chicken thighs bring a juicy texture, while the marinade adds a sweet and spicy kick. The fresh toppings offer a nice crunch and bright flavor. Enjoy the blend of honey, lime, and spices in every bite! {{ingredient_image_2}} To start, grab a medium mixing bowl. Add 2 tablespoons of honey and 2 tablespoons of freshly squeezed lime juice. Next, sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of garlic powder. Don’t forget 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper for heat. Adjust the cayenne to match your taste. Lastly, add salt and freshly cracked black pepper. Whisk everything together until it’s smooth. Now, take 1 pound of boneless, skinless chicken thighs. Place them in the bowl with the marinade. Make sure each piece is coated well. For the best flavor, let the chicken marinate for at least 30 minutes. If you have time, refrigerate it for up to 2 hours. This step helps the chicken soak up all the great flavors. Preheat your grill or skillet over medium-high heat. Once it's hot, carefully place the marinated chicken thighs on it. Cook each thigh for about 5 to 6 minutes per side. Look for nice grill marks and check that the chicken reaches an internal temperature of 165°F (75°C). This ensures it’s safe to eat. After cooking, take the chicken off the heat. Let it rest for about 5 minutes. This keeps it juicy. Slice the chicken into bite-sized pieces. While the chicken rests, warm 8 small corn tortillas in the skillet for about 30 seconds on each side. This makes them soft and easy to fold. Now, for each tortilla, add a generous serving of sliced chicken. Top with fresh avocado slices and a handful of shredded red cabbage for crunch. To make your tacos look great, arrange them on a large platter. Garnish with extra cilantro and lime wedges around the tacos. This adds color and flavor. Consider using colorful plates or decorative napkins to brighten up your meal. Enjoy every bite! To make a great marinade, mix honey, lime juice, chili powder, cumin, garlic powder, smoked paprika, cayenne, salt, and pepper. Whisk well until smooth. This blend gives the chicken its spicy and sweet flavor. Always coat the chicken thighs well. Let them marinate for at least 30 minutes. For deeper flavor, marinate for up to 2 hours in the fridge. Cook the marinated chicken on a hot grill or skillet. Each side takes about 5-6 minutes. Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F (75°C). This ensures it’s safe and juicy. Let the chicken rest for 5 minutes after cooking. This helps keep it tender. Warm corn tortillas in a hot skillet for about 30 seconds on each side. This makes them soft and pliable. You can also use the grill if you prefer. Don’t skip this step; warm tortillas enhance the taco experience. They hold fillings better and taste great. Pro Tips Marinate Longer for Flavor: Allow the chicken to marinate for at least 2 hours or overnight if possible. This will enhance the flavor and tenderness of the meat. Manage the Heat: Adjust the cayenne pepper according to your heat preference. Start with less if you're unsure, and add more for a spicier kick. Rest the Chicken: Let the cooked chicken rest for about 5 minutes before slicing. This helps retain the juices for a more succulent bite. Warm Tortillas Properly: Warm the corn tortillas on a hot skillet to make them pliable. This prevents them from cracking when you assemble your tacos. {{image_4}} You can swap chicken thighs for other meats. Try pork, shrimp, or beef. Each protein adds its own flavor. For pork, use tenderloin and marinate the same way. For shrimp, marinate and cook quickly on medium heat. If you use beef, flank steak works well. Just slice it thinly and grill. Toppings can take your tacos to the next level. Add diced tomatoes for freshness. Sliced jalapeños add heat. You can also try a drizzle of sour cream or a yogurt-based sauce. Crumbled queso fresco adds a nice salty bite. Don't forget pickled onions—they bring a tangy crunch. To make this dish vegetarian, replace chicken with grilled portobello mushrooms. The mushrooms soak up the marinade well. For a vegan option, use tofu or tempeh. Marinate and grill them just like the chicken. Add black beans for protein and fiber. Top with guacamole and fresh veggies for a filling meal. After making Spicy Honey Lime Chicken, you may have leftovers. To store, let the chicken cool down. Place it in an airtight container. It can last in the fridge for up to three days. If you want to store it longer, freeze the chicken. It will keep well in the freezer for about three months. Just make sure to label the container with the date. Tortillas can dry out quickly if not stored well. To keep them fresh, wrap the tortillas in a clean kitchen towel. You can also place them in a ziplock bag. Store them at room temperature if you plan to use them within a day. For longer storage, refrigerate them. Just remember to warm them before serving to get that soft texture back. When you reheat the chicken, do it gently to keep it juicy. You can use a skillet over medium heat. Add a splash of water or broth to keep it moist. Cover the skillet with a lid for a few minutes. For tortillas, warm them on the stove or in the microwave for a few seconds. This step revives their softness and makes them ready for your delicious tacos. You can serve many tasty sides with these tacos. Some great options include: - Mexican rice - Black beans - Grilled corn - Fresh salsa - Guacamole These sides add color and flavor. They also make the meal more filling and fun. Yes, you can make the marinade ahead of time. I often prepare it the night before. This lets the flavors mix well. Store it in the fridge until you're ready to use it. Just add the chicken when you're ready to cook. This saves time and adds extra flavor. The spice level is adjustable. The cayenne pepper adds heat, but you can change it. If you want less spice, use less cayenne. For more heat, add more cayenne or chili powder. You control the flavor! Leftover chicken is great for many meals. You can: - Add it to salads - Mix it into quesadillas - Top it on rice bowls - Toss it in soup These ideas keep your meals fresh and exciting. You won't get bored with leftovers! Yes, these tacos can be gluten-free. Use corn tortillas, as they are naturally gluten-free. Always check the label to be sure. This way, everyone can enjoy the tacos, even those with gluten sensitivity! Spicy Honey Lime Chicken Tacos combine bold flavors with easy steps. We explored key ingredients, marinade secrets, and tasty toppings. I shared simple tips to ensure perfect chicken and warm tortillas. You can swap proteins or add toppings to make each taco your own. For leftovers, I explained how to store and reheat for the best taste. Enjoy these tacos for a fun meal that keeps you coming back for more. Try them tonight!

Spicy Honey Lime Chicken Tacos

Delicious tacos filled with marinated chicken thighs, avocado, and crunchy cabbage, topped with fresh cilantro and lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • to taste salt and freshly cracked black pepper
  • 8 small corn tortillas
  • 1 ripe avocado, sliced
  • 1 cup shredded red cabbage
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • In a medium mixing bowl, combine the honey, freshly squeezed lime juice, chili powder, ground cumin, garlic powder, smoked paprika, cayenne pepper, as well as salt and black pepper. Whisk these ingredients together until the mixture is well blended and smooth.
  • Add the boneless, skinless chicken thighs into the marinade, ensuring each piece is thoroughly coated. For best results, allow the chicken to marinate for a minimum of 30 minutes, or up to 2 hours refrigerated for deeper flavor infusion.
  • Preheat your grill or a skillet over medium-high heat until hot. Once ready, carefully place the marinated chicken thighs onto the grill or skillet. Cook each thigh for 5-6 minutes per side, or until fully cooked with beautiful grill marks. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) for safe consumption.
  • After cooking, remove the chicken from the heat and let it rest for about 5 minutes. Once rested, slice the chicken into bite-sized pieces for easy assembly.
  • While the chicken is resting, warm the corn tortillas on the grill or in a hot skillet for about 30 seconds on each side until they are soft and pliable.
  • To assemble your tacos, place a generous serving of sliced chicken on each tortilla. Top with fresh avocado slices and a handful of shredded red cabbage for texture and crunch.
  • Finish off your tacos with a sprinkle of fresh cilantro leaves for a burst of color and flavor. Serve with lime wedges on the side to squeeze over the tacos, enhancing the overall taste with a zesty kick.

Notes

For a vibrant display, arrange the assembled tacos on a large platter, garnishing with extra cilantro and lime wedges around them.
Keyword chicken, honey, lime, spicy, tacos