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Sweet & Spicy Sriracha Chicken Tacos
Crunchy tacos filled with grilled Sriracha-marinated chicken, Monterey Jack cheese, mixed greens, avocado and green onions. They’re finished with a creamy cilantro-lime Sriracha sour cream sauce for a perfect balance of sweet heat and brightness.
Course: Entrée
Cuisine: American, Mexican
Servings: 8 Tacos
Ingredients
- MARINATED CHICKEN:
- 2 boneless skinless chicken breasts
- 3 T. Sriracha sauce
- 1 T. honey
- 2 tsp. fresh lime juice
- 1 pinch Salt & Pepper
- SOUR CREAM SAUCE :
- 1/2 c. sour cream
- 1 T. minced cilantro
- 1 T. lime juice
- 1 T. Sriracha sauce
- 1 T. honey
- 1 pinch Salt & Pepper
- TACO FIXINGS:
- 8 taco shells (soft or hard)
- 1 c. shredded Monterey Jack cheese
- 1-2 c. chopped mixed greens
- 1/4 c. sliced green onions
- 1 avocado diced
- Sriracha sauce for serving
Instructions
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MARINATED CHICKEN: In a gallon-size zip-top bag, combine 3 tablespoons Sriracha, 1 tablespoon honey, 2 teaspoons fresh lime juice and a pinch of salt and pepper. Add the chicken, seal the bag and refrigerate to marinate for 15–30 minutes or up to 3 hours.
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While the chicken marinates, make the sour cream sauce and prepare the taco toppings so assembly is quick.
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SOUR CREAM SAUCE: Whisk together 1/2 cup sour cream, 1 tablespoon minced cilantro, 1 tablespoon lime juice, 1 tablespoon Sriracha, 1 tablespoon honey and a pinch of salt and pepper in a small bowl. Chill until ready to serve.
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COOK THE CHICKEN: Grill, bake or pan-sear the chicken until the internal temperature reaches 165°F and there is no pink in the center. Let it rest 5–10 minutes, then cut into small cubes or bite-sized pieces.
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ASSEMBLE TACOS: Fill each taco shell with diced chicken, a sprinkle of Monterey Jack cheese, chopped mixed greens, sliced green onions and diced avocado. Drizzle with the cilantro-lime Sriracha sour cream and add extra Sriracha to taste. Serve immediately for best texture.