Best Honey Mustard Chicken Tacos Recipes

HONEY-MUSTARD CHICKEN TACOS

Honey-Mustard Chicken Tacos image

These honey-mustard tacos (with chicken or vegan sausage / tempeh) are packed with so much flavor from this sweet and tangy marinade, fresh salsa, and an avocado creme. Plus, if you make this, you'll have most of tomorrow night's dinner done!Smarts: We use half of the honey-mustard sauce as a marinade and the other half as a sauce to get flavor in and out.

Provided by CookSmarts

Time 1h

Yield 4

Number Of Ingredients 23

Ingredients

2 Tbsp Honey
2 Tbsp Dijon mustard
2 tsp Soy sauce, low-sodium
1 Tbsp Apple cider vinegar
1 Tbsp Cooking oil
1/2 tsp Paprika
to taste Salt and pepper
1 Avocado, medium-sized and ripe
1/4 cup Sour cream
1/4 tsp Coriander
1/2 Lime, juice of
to taste Salt and pepper
2 Chicken breasts, halved
2 Tbsp + 1 1/2 Tbsp Homemade honey-mustard marinade ((Ingredients listed separately))
8 Whole wheat tortillas ((or whatever your favorite type is))
2 cups Homemade corn and peach salsa ((Ingredients listed separately))
2/3 cup Homemade avocado creme ((Ingredients listed separately))
2 stalks Green onions, chopped
2 cobs Corn , kernels of
3 Peaches, chopped
1 Lime, juice of
1/2 tsp Coriander
1/2 tsp Paprika

Steps:

If making chicken on the grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Add chicken breast halves over direct heat. Sear on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed. Warm tortillas in the grill during the last 2 to 3 minutes.
If making chicken on the stovetop: Heat a grill pan over medium-high heat. Brush pan with some oil and then add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes (or until chicken is cooked through). Warm tortillas according to package instructions.
Let chicken rest for ~5 minutes. Chop into bite-sized pieces and toss with second part of the marinade (save remainder for tomorrow's dinner).
Set out your taco bar of tortillas, chicken, salsa, and avocado creme and let everyone assemble their own tacos! Remember to reserve half of the salsa and avocado creme for tomorrow.

Nutrition Facts : Calories 363, Carbohydrate 40g, Cholesterol 78mg, Fat 10g, Fiber 6g, Protein 30g, SaturatedFat 2g, Sodium 426mg, Sugar 10g, TransFat 0g

SLOW COOKER CHIPOTLE-HONEY CHICKEN TACOS

Slow Cooker Chipotle-Honey Chicken Tacos image

These may be the easiest tacos you ever make, but you'd never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry. That's how it's supposed to be. It allows the sauce to get a little sticky, which is exactly what you want. (Get the pressure cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories dinner, weekday, tacos, main course

Time 5h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 (15-ounce) can black beans, rinsed and drained
Juice of 1 lime
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

Steps:

Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1167 milligrams, Sugar 16 grams, TransFat 0 grams

HONEY MUSTARD CHICKEN TACOS

Honey Mustard Chicken Tacos image

Make and share this Honey Mustard Chicken Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories Poultry

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup honey
1/4 cup Dijon mustard
1 tablespoon mayonnaise
2 tablespoons olive oil
2 onions, sliced into 1/4-inch rings
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 cups diced roasted chicken
1 tablespoon minced cilantro
8 flour tortillas, warmed (6-8 inch diameter)
2 cups chopped green leaf lettuce
1 tomatoes, seeded and chopped

Steps:

In a small bowl, combine honey, mustard, and mayonnaise; set aside.
In a large skillet, heat oil over medium heat.
Saute onions, vinegar, Worcestershire sauce, salt, and pepper until onions are a deep golden brown, about 20 minutes; transfer to a bowl.
Meanwhile, in another large skillet over medium heat, saute chicken and cilantro until chicken is heated through, about 10 minutes.
To build tacos- spread a thin layer of mustard mixture on one side of each tortilla.
Divide chicken equally among tortillas.
Top with sauteed onions, lettuce, and tomato; fold tortillas in half.

Nutrition Facts : Calories 187.6, Fat 6.7, SaturatedFat 1.2, Cholesterol 0.5, Sodium 368.5, Carbohydrate 29.3, Fiber 2.1, Sugar 11.6, Protein 3.6