Sweet and Spicy Sriracha Chicken Tacos

Chicken marinated with sriracha sauce, seared in pan until cooked through and brown, cut into bite-sized pieces then divided between taco shells. The tacos finish off with drizzles of a flavorful creamy sauce of sour cream, lime juice and minced cilantro, along with sriracha and honey. This is what Sweet and Spicy Sriracha Chicken Tacos offer. Who can resist them? I know that I can’t.

If you are fans of chicken tacos and sriracha sauce, you should never miss these tacos for meals. I’ve tried them for family meals and it worked so well. “Your taste buds are all in a treat”, as my husband said. How about my kids? They fall in love with them right away. They love the sweet and spicy taste of chicken. Yummy!

These sweet and spicy sriracha chicken tacos are also quick to serve. It takes you only 45 minutes to make. We think that it’s worth paying to have any good homemade meals. As look impressive, these tacos are also great for small parties, weekend gathering, for instance. I’m hosting one this week and will add them to the menu. And you, ready to give them a go?

Sweet and Spicy Sriracha Chicken Tacos

Recipe by Sandra MyersCourse: Main, DinnerCuisine: MexicanDifficulty: Medium

Servings

6-8

servings

Prep time

30

minutes

Cooking time

15

minutes

Chicken marinated with sriracha sauce, seared in pan until cooked through and brown, cut into bite-sized pieces then divided between taco shells. The tacos finish off with drizzles of a flavorful creamy sauce of sour cream, lime juice and minced cilantro, along with sriracha and honey.

Ingredients

• Chicken and Marinade

• 2 boneless and skinless chicken breasts

• 3 tbsp. sriracha sauce

• 1 tsp lime juice

• 1 tbsp. honey

• Salt

• Tacos

• 6-8 taco shells

• 1 avocado, peeled and pit removed

• 1/4 cup chopped green onion

• 1-2 cups mixed greens

• Sauce

• 1/3 cup sour cream

• 2 tsp lime juice

• 1 tbsp. finely minced cilantro

• Salt

• Topping

• 1 tbsp. sriracha

• 1/2 tbsp. honey

Directions

• Add all ingredients for chicken marinade in a bowl or zip bag. Whisk to well combine and add chicken. Gently shake to coat and let it marinate for 15 minutes or longer in fridge.
• Heat some oil on a skillet over medium heat. Add chicken and sear until cooked through and browned on both sides.
• Remove, let it cool for 5 minute then cut into bite-sized pieces. Set aside.
• To make sauce, gather sour cream, finely minced cilantro, lime juice and salt in a bowl. Whisk to combine and set aside.
• Combine 1 tbsp of sriracha and 1/2 1bsp of honey in a bowl and set aside.
• Add some chicken onto each taco shell. Spread with diced avocado, greens, and green onion.
• Top with generous drizzles of sour cream sauce and honey sriracha.
• Serve immediately!