Sweet & Spicy Sriracha Chicken Tacos
These fantastic crunchy tacos are filled with grilled sriracha chicken, Monterey Jack cheese, mixed greens, avocado and green onions, topped with a delicious cilantro-lime-sriracha sour cream sauce, Enjoy!
Servings: 8 Tacos
Ingredients
- MARINATED CHICKEN:
- 2 boneless skinless chicken breasts
- 3 T. Sriracha sauce
- 1 T. honey
- 2 tsp. fresh lime juice
- 1 pinch Salt & Pepper
- SOUR CREAM SAUCE :
- 1/2 c. sour cream
- 1 T. minced cilantro
- 1 T. lime juice
- 1 T. Sriracha sauce
- 1 T. honey
- 1 pinch Salt & Pepper
- TACO FIXINGS:
- 8 taco shells (soft or hard)
- 1 c. shredded Monterey Jack cheese
- 1-2 c. chopped mixed greens
- 1/4 c. sliced green onions
- 1 avocado diced
- Sriracha sauce for serving
Instructions
- MARINATED CHICKEN: Combine sriracha, honey, lime juice, salt and pepper in a gallon-size Ziploc bag. Add the chicken; seal and marinade for 15-30 minutes or up to 3 hours in the refrigerator.
- Meanwhile, make the sriracha sour cream sauce and prep all the taco fixings.
- SOUR CREAM SAUCE: In a small sauce bowl, whisk together sour cream, cilantro, lime juice, sriracha, honey and salt; refrigerate until ready to use.
- TO COOK CHICKEN: Chicken can be cooked on the grill, in the oven, or in a skillet on top of the stove. Cook chicken until it reaches 165 degrees in the middle and is no longer pink inside. Allow the chicken to rest 5-10 minutes, until its cool enough to handle, but still hot, then carefully cut chicken into small cubes.
- ASSEMBLE TACOS: Add some diced chicken to each taco shell, top with cheese, mixed greens, green onions and avocado. Drizzle with sour cream sauce and sriracha sauce if using. Serve immediately.
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