Go Back
+ servings
Print
Mini Honey Sriracha Chicken Taco Boats - spicy and sweet chicken tacos topped with an avocado crema. the-girl-who-ate-everything.com

Mini Honey Sriracha Chicken Tacos

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!

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Yield 12 tacos

Ingredients

Marinade:

  • 3 Tablespoons honey
  • 2 Tablespoons Sriracha
  • 2 teaspoons soy sauce
  • 2 cloves garlic
  • salt to taste

Avocado Crema:

  • 1 ripe avocado , pitted and mashed
  • 1/4 cup sour cream

Tacos:

  • 1 lb boneless skinless chicken breasts , cut into bite sized pieces
  • 1 Tablespoon oil
  • 1 cup cooked rice
  • 12 Old El Paso Mini Soft Taco Boats , warmed

Instructions

  1. For the Marinade: In a medium bowl, stir together the honey, Sriracha, soy sauce, and garlic. Salt to taste.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe 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.