Sweet sriracha marinated and grilled chicken packed into crispy tortilla shell, and topped with avocado, greens, cilantro sour cream sauce and more honey sriracha.
Course dinner, Main Course
Keyword chicken, spicy, Sriracha, tacos
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Servings 6-8 tacos
Author Lyuba Brooke
2chicken breastsboneless and skinless
1avocadopeeled and pit take out
1/4cupchopped green onion
1Tbspfinely minced cilantro
1Tbspsriracha + 1/2 Tbsp honey for topping
Combine sriracha, honey, salt, and lime juice for marinating the chicken. Mix and slather both chicken breasts with the mixture. Let it marinade for about 15 minutes. (You can also let it marinade for longer in the fridge.) You can prepare the chicken on the grill or in a skillet on a stove top. Cook on both sides until done. Take off heat and cool a little bit, until you can handle it enough to cut.
In a small sauce bowl, mix together sour cream, finely minced cilantro, lime juice and salt. Set aside.
Mix together 1 Tbsp of sriracha and 1/2 Tbsp of honey. (You can always make more if you like more sauce and more heat.) Set aside.
(To drizzle sauces, I usually add them to separate small zip-lock bags and cut off little tips when I'm ready to drizzle. That way I don't have to wash a million squeeze bottles or use pricey piping bags.)
Slice chicken and add some to each taco shell.
Add some diced avocado, greens, and green onion on top of chicken.
Drizzle with sour cream sauce and honey sriracha on top.
Serve right away.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.