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!
Course: Entrée
Cuisine: American, Mexican
Servings: 8Tacos
Ingredients
MARINATED CHICKEN:
2boneless skinless chicken breasts
3T.Sriracha sauce
1T.honey
2tsp. fresh lime juice
1pinchSalt & Pepper
SOUR CREAM SAUCE :
1/2c.sour cream
1T. minced cilantro
1T.lime juice
1T.Sriracha sauce
1T.honey
1pinchSalt & Pepper
TACO FIXINGS:
8taco shells(soft or hard)
1c. shredded Monterey Jack cheese
1-2c. chopped mixed greens
1/4c. sliced green onions
1avocadodiced
Sriracha saucefor 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.