These Mini Honey Sriracha Chicken Taco Boats are spicy and sweet chicken tacos topped with an avocado crema. These two-bite tacos are a great appetizer!
1lbboneless skinless chicken breasts, , cut into bite sized pieces
1Tablespoonoil
1cupcooked rice
12Old El Paso Mini Soft Taco Boats, , warmed
Instructions
For the Marinade: In a medium bowl, stir together the honey, Sriracha, soy sauce, and garlic. Salt to taste.
In a large bowl or resealable bag, add the chicken and half of the marinade. Reserve the rest to top the cooked chicken later. Marinate for 30 minutes.
For the Avocado Crema: In a small bowl, stir together the mashed avocado and sour cream adding more sour cream if desired. For a really creamy crema use a food processor to combine the avocado and sour cream. Chill in the fridge until serving.
In a large skillet, heat the 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 pan and toss in reserved marinade.
To assemble the taco boats: Add rice to the bottom of each taco boat and add some chicken, Avocado Crema and more Sriracha if desired.
Notes
To prevent the Avocado Crema from browning if not serving immediately, add a squeeze of lime or make sure it is in an airtight container.