Grilled honey chipotle chicken tacos
topped with fresh avocado and coriander

Prep time
75min
Cook time
15min
Serves
4

The spicy marinade makes the chicken breast fillets in these soft-shell tacos sing!

Ingredients:

Marinade

  • 3 Tbsp (45ml) olive oil
  • 1/2 cup (60ml) lime juice
  • 1 Tbsp (15ml) lime zest
  • 1/4 cup (60ml) honey
  • 2 tsp (10ml) chipotle chilli powder
  • 2 tsp (10ml) garlic powder
  • 1/2 tsp ground cumin
  • 1/4 cup (60ml) fresh coriander, chopped
  • 1/8 tsp salt

Chicken and tortillas

  • 4 chicken breast fillets
  • 6 small tortilla wraps
  • 2 avocados, sliced
  • 2 cups coriander, to serve
  • 1 lime, to serve

Method:

  • To make the marinade, mix 2 tablespoons of olive oil, lime juice and zest, honey, chipotle chilli powder, garlic powder, cumin, coriander, and salt until well combined—reserve 1/3 cup of the marinade for basting.
  • Marinate the chicken breasts in a closed container in the fridge for 60 minutes.
  • Add the remaining tablespoon of oil to a hot grill pan (cast-iron pan). Cook the chicken for 1 to 2 minutes or until golden brown on medium-high heat.
  • Baste with the reserved marinade, then turn and cook the other side for 1-2 minutes. Baste again, cover and cook on low for 10 minutes. Discard any remaining marinade.
  • Place the cooked chicken on a plate and cover it loosely with tinfoil to keep it warm. When the chicken has rested, slice it up.
  • Layer the coriander, sliced avocado and sliced chicken breasts onto the tortilla wraps. Top with a squeeze of lime and serve.