A few weeks into April, you'd think it would be grilling season. It's been so cold in Chicago though that I haven't pulled ours out yet. It's really disappointing because when I originally wrote this recipe, it was meant to be cooked on the grill. Regardless of our cold weather interference, this recipe works just fine cooked on the stove as well.
Tacos are a big hit in my house. You can put anything in a tortilla, call it a taco and everyone will be happy. This particular recipe I was really impressed with. I wanted major flavor and felt the chili powder, honey-lime combo would do it. Well, I was right. With just the right amount of spice, sweet and tart, these turned out extra tasty.
HONEY LIME CHICKEN TACOS
4 boneless, skinless chicken breasts
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon crushed red pepper
2 teaspoons chili powder
2 tablespoons honey
Juice of 1 lime
2 garlic cloves
Salt and Pepper
For Garnish (optional):
Montery Jack Cheese
1. In a small bowl, combine the dry spices: cumin, paprika, chili powder, crushed red pepper, salt and pepper. In another small bowl, combine the juice from one lime and honey. Rub the chicken breasts generously with the dry rub and place in a large resealable bag. Add garlic cloves and honey-lime juice mixture. Seal the bag letting all the air out and squish around to coat the chicken with the liquid. Let marinated in the fridge at least 30 minutes up to overnight.
2. Remove the chicken from the fridge. Heat a non-stick skillet to medium-high. Add chicken breasts to the skillet and cook on each side until cooked through. Remove to a plate and allow to cool for about 5 minutes.
3. Slice each chicken breast and serve alongside your choice of garnishes. Assemble the tacos or let everyone build their own.
Before you go, check out these other spring recipes I found around the web!
Balsamic Peach Chicken Skillet - Cooking Classy
Basil Mint Pesto - Lattes, Life & Luggage
Basil-Peach Chicken Breasts - The Nest
Blueberry Feta Salad - Lemon Tree Dwelling
Blueberry Lavender Galette - A Cookie Named Desire
Chicken and Asparagus Lemon Stir Fry - Skinnytaste
Grilled Cheese with Avocado & Heirloom Tomato - fifteen Spatulas
Honey Lemon Chia Seed Muffins - Taste & Tell
Lemon Mousse with Strawberries - Scattered Thoughts of a Crafty Mom
Mixed Berry Cream Cheese Crepes - Whole & Heavenly Oven
One-Pan Spring Tuscan Quinoa Bake - Half Baked Harvest
Roasted Asparagus & Mushroom Carbonara - Closet Cooking
Sparkling Strawberry Lemonade - Life's Ambrosia
Spring Pea Risotto with Halibut & Spanish Chorizo - Feasting at Home
Spring Salad with Asparagus, Goat Cheese, Lemon and Hazelnuts - Proud Italian Cook
Sweet Berry Bruschetta - Recipe Runner