Crispy Honey Chipotle Chicken Tacos with Cilantro Lime Rice


1 1/2 pounds boneless and skinless chicken breasts, sliced into strips
non-stick spray
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 eggs, whisked
3/4 cup panko bread crumbs
1/4 cup plain bread crumbs
1/4 cup unsalted butter, melted
1/2 cup honey
1/4 cup brown sugar
2 cloves of garlic, pressed through a garlic press
3 tablespoons ketchup
3 chipotles in a adobo sauce, pureed in a food processor until smooth
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
1/2 cup water
1 tablespoon + 1 teaspoon cornstarch
1 cup uncooked rice, cooked per manufacturer’s instructions
1/4 cup fresh cilantro (plus extra for garnish)
1 tablespoon fresh lime juice
1 teaspoon lime zest
ranch dressing, for drizzling (optional)
10-12 corn or flour tortillas, warm


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