Honey Chipotle Chicken Tacos with BLT Slaw & Cilantro Lime Crema

In ENTREE, Lime Ole!, Meats, RECIPES 2017 by Linda Szymanski

Honey Chipotle Chicken Tacos with BLT Slaw & Cilantro Lime Crema

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Adapted recipe from Carlsbad Cravings

INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts, pounded to 1/2” thickness
1 cup shredded Mexican cheese more or less to taste
6-8 taco flour tortillas or 10-12 corn tortillas
Honey Chipotle Marinade
3 tablespoons olive oil
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 tablespoon McCormick® Grill Mates® Bacon Chipotle Seasoning
1 teaspoon ground coriander
1/2 tsp dried oregano
1/2 tsp Lime Ole! salt from Salts of the 7 Seas
Cilantro Lime Crema
1 cup sour cream
2 tablespoons mayonnaise
1/4 cup loosely packed cilantro leaves, minced
1 tablespoon lime juice or more to taste
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp Lime Ole! salt from Salts of the 7 Seas
BLT Slaw
6 slices cooked bacon, crumbled
2 cups thinly sliced cabbage
1 large roma tomato, chopped
2 tablespoons diced red onion
1 tablespoon lime juice
1 tablespoon Cilantro Lime Crema in directions
1 teaspoon Reserved marinade in directions
PREPARATION
Honey Chipotle Marinade
  1. Whisk together all of the Honey Chipotle Marinade ingredients in a shallow dish or large freezer bag (whatever you are going to marinate your chicken in) and remove 3 tablespoons (for basting and Slaw). Add chicken to marinade and marinate in the refrigerator 2-6 hours.
Cilantro Lime Crema
  1. Meanwhile, whisk together all of the Cilantro Lime Crema ingredients. Add one tablespoon Cilantro Lime Crema to a large bowl for BLT Slaw. Refrigerate remaining Crema.
BLT Slaw
  1. Add all remaining BLT ingredients to 1 tablespoon Crema EXCEPT bacon. Add 1 teaspoon Reserved Marinade (from Reserved 3 tablespoons). Toss until evenly coated. Refrigerate. Toss with bacon just before serving so it stays crispy.
  2. When ready to cook, let chicken sit at room temperature for 15-30 minutes (time permitting).
GRILLING DIRECTIONS
  1. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
  2. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.), basting with Reserved Marinade halfway through cooking.
  3. Remove chicken from grill and let rest 5 minutes before chopping. Toss with any remaining Reserved Marinade.
STOVETOP DIRECTIONS
  1. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through (165 degrees F).
  2. Remove chicken from and let rest 5 minutes before chopping. Toss with any remaining Reserved Marinade.
Assemble
  1. Melt desired amount of cheese on tortillas (I cover the entire tortilla in cheese) then top with Honey Chipotle Chicken, BLT Slaw and Cilantro Lime Crema. Serve with hot sauce for more heat if desired.