These Honey Sriracha Chicken Tacos are sweet, spicy and crazy delicious. Super simple to make and a simple meal for any night of the week. You’ll go crazy over them!
Today is my son Braydon’s 16th birthday . . . .eeeeek! How in the world did my sweet little Braydon turn 16? He literally was just in diapers. I have now gone through the panic and absolute dread of helping four of my five boys learn how to drive.
I don’t know why, but I have always dreaded the year-long “learners permit driving experience”. Probably because I am such a worrier and every time one of my boys gets behind the wheel I worry. My older boys and husband have been total champs helping Braydon. I’ve definitely pawned a lot of it off on them this time around. I did my fair share, but I was happy to let them enjoy the experience as often as they could.
My last two boys had to learn on a stick shift. Now that was hilarious and dangerous all at the same time. The church parking lot was our go-to spot and let me just say, if the parking lot could talk it would have stories to tell. I was actually the one who took Braydon the first time so he could have his first go at learning to drive a 5-speed. Like I said, if the parking lot could talk. . . . I may or may not have had a bit of whip lash after that night.Anyway, Happy 16th Birthday to this kid of mine. Braydon is one of the kindest, sweetest, most thoughtful, hardest-working people I’ve ever met. He’s the kind of person who is a friend to everyone and always makes everyone feel loved. I know I’m probably biased, but everyone that knows him would agree with me.
Speaking of Braydon, I’ve mentioned before that he’s probably my pickiest eater. He has gotten better, but he still has his issues. Well, he absolutely loved these Honey Sriracha Chicken Tacos. So I always say if Braydon loves something, then it must be good.
Honestly, these tacos are so scrumptious and super easy to make. You can marinate the meat for as little as 30 minutes or even up to 7 or 8 hours. I think the longer the better, but either way they are delicious.
Tacos are definitely a staple at our house and these Honey Sriracha Chicken Tacos have definitely become a new favorite.
My boys consider me a whimp when it comes to hot and spicy things, but I use 3 tablespoons Sriracha in the marinade these tacos are not too hot for me. They do have a little bit of kick but I can handle it. Feel free to adjust the amount to your liking. If you want a lot more kick then you might want to add about 4 tablespoons.
If you don’t like avocados (like some of my boys) then just top these with a dollop of sour cream. It helps mellow the kick from the Sriracha.
- 1/4 cup plus 2 Tablespoons honey
- 2 to 4 tablespoons Sriracha ((depending on how hot you want it))
- 4 teaspoons soy sauce
- 2 cloves garlic
- Pinch of salt
- 2 lbs boneless skinless chicken breasts (, cut into bite sized pieces)
- Small flour or corn tortillas ((I love the Mission brand “street taco” shells))
- Avocado topping:
- 1 ripe avocado (, pitted and mashed slightly)
- 1 tablespoon sour cream
- Salt & pepper to taste
- Squirt of lime juice
- Fresh cilantro
- Extra Sriracha
- Crumbled Cotija cheese
- Sour cream
- In a small bowl whisk together the honey, Sriracha, soy sauce, and garlic and salt.
- In a large Ziploc bag add the chicken and half of the marinade. Marinate for at least 30 minutes (the longer the better, I marinate mine for about 5-6 hours). Set aside the other 1/2 of the marinade.
- For the Avocado topping stir together the mashed avocado, sour cream, salt & pepper and lime juice. Cover tightly with saran wrap, making sure it’s touching right up again the avocado mixture. Chill in fridge until ready to use.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add the chicken to the skillet and discard the marinade it was in. Cook the chicken over medium heat until no longer pink. Remove from head and pour reserved marinade over the top. Toss until chicken pieces are well coated.
- Top each taco shell with chicken, a dollop of avocado topping and desired garnishes.
Recipe Source: Adapted slightly from The Girl Who Ate Everything