We love these hot honey chipotle chicken tacos. The chicken balances sweet, smoky and spicy flavors, served on warm tortillas and finished with a bright avocado salsa — the result is irresistible.
There’s always time for tacos!
These tacos make it onto our weekly rotation at least once a month. The chicken can be prepared ahead and the avocado salsa comes together in minutes. The sweet heat of the chicken paired with the cool, creamy salsa keeps everyone coming back for seconds.
My kids have these in their top three favorite meals now, and for good reason — they’re simple, flavorful and satisfying.
Over the years I’ve used honey chipotle in various dishes, but these tacos are a favorite because the flavors caramelize beautifully when the chicken is grilled. Leftover chicken also makes a great quick quesadilla.
The combination of sweet, smoky and a bit of spice is exactly what makes these tacos special. It’s mild enough to be approachable while still delivering a pleasant kick. Grilling adds another layer of flavor and helps keep the chicken juicy when timed correctly.
How it comes together
Spoiler: it’s fast.
Season the chicken with chipotle chili powder, salt, pepper and garlic powder, then drizzle with olive oil and hot honey so the flavors cling and caramelize on the grill. Grill the chicken about 10–12 minutes total, then let it rest for 10 minutes before chopping.
While the chicken rests, make the avocado salsa: cubed avocado, diced red onion and jalapeño, lots of lime juice and chopped cilantro. Toss with a pinch of salt and pepper. It’s essentially guacamole but chunkier — bright and refreshing against the warm, spicy chicken.
Finish with crumbled cotija or feta and tuck everything into warmed corn or flour tortillas — use whichever you have on hand. The mix of hot honey chipotle chicken with cool avocado salsa is a perfect contrast.
This same filling works great in quesadillas, over rice, or scooped up with chips if you want a lighter option.
The warm, slightly smoky and sweet-spicy chicken against the cool avocado salsa is a dream combo. I never say no to these tacos.
Hot Honey Chipotle Chicken Tacos
Hot Honey Chipotle Chicken Tacos
Pin Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper
- 1 teaspoon chipotle chili powder
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon hot honey, plus more for drizzling
- 2 avocados, cubed
- 1 jalapeño, seeded and diced
- ⅓ cup diced red onion
- ¼ cup chopped fresh cilantro
- 1–2 tablespoons fresh lime juice
- 8–12 small corn or flour tortillas
- Cotija or feta cheese for topping
Instructions
- Preheat the grill to high and let it heat for 10 minutes.
- Place the chicken on a plate and season all over with chipotle chili powder, salt, pepper and garlic powder. Drizzle with olive oil and hot honey, turning to coat.
- Grill the chicken, lid closed, 5–6 minutes per side, until the internal temperature reaches 165°F. Remove and let rest 10 minutes, then chop. Drizzle more hot honey if desired.
- Meanwhile, combine avocado, jalapeño, red onion, cilantro and lime juice in a bowl. Season with salt and pepper and toss gently.
- Warm the tortillas. Fill with chopped chicken, top with avocado salsa and sprinkle with cotija or feta. Serve immediately.
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I could eat these tacos every day.