Honey Chipotle Chicken Tacos with BLT Slaw (& Video!)
    Servings Prep Time
    6-8 tacos 45minutes
    Cook Time
    Servings Prep Time
    6-8 tacos 45minutes
    Cook Time
    These are ADDICTINGLY DELICIOUS!  Honey Chipotle Chicken Tacos stuffed with wonderfully juicy, flavor packed Honey Chipotle Bacon Chicken (yes BACON chicken!), piled with crispy BLT Slaw and creamified with Cilantro Lime Crema!  
    • 1 1/2pounds bonelessskinless chicken breasts, pounded to 1/2” thickness
    • 1cup shredded Mexican cheesemore or less to taste
    • 6-8 taco flour tortillas or 10-12 corn tortillas
    Honey Chipotle Marinade
    • 3tablespoons olive oil
    • 1/4cup honey
    • 1tablespoon Dijon mustard
    • 1tablespoon ketchup
    • 1tablespoon apple cider vinegar
    • 1tablespoon lime juice
    • 1tablespoon McCormick® Grill Mates® Bacon Chipotle Seasoning
    • 1teaspoon ground coriander
    • 1/2tsp EACH dried oregano, salt
    Cilantro Lime Crema
    • 1cup sour cream
    • 2tablespoons mayonnaise
    • 1/4cup loosely packed cilantro leaves, minced
    • 1tablespoon lime juiceor more to taste
    • 1/4tsp EACH ground cumin, garlic powder, salt
    BLT Slaw
    • 6slices cooked bacon, crumbled
    • 2cups thinly sliced cabbage
    • 1 large roma tomato, chopped
    • 2tablespoons diced red onion
    • 1tablespoon lime juice
    • 1tablespoon Cilantro Lime Cremain directions
    • 1teaspoon Reserved marinadein directions
    Honey Chipotle Marinade
    1. Whisk together all of the Honey Chipotle Marinade ingredients in a shallow dish or large freezer bag (whatever you are going to marinate your chicken in) and remove 3 tablespoons (for basting and Slaw). Add chicken to marinade and marinate in the refrigerator 2-6 hours.
    Cilantro Lime Crema
    1. Meanwhile, whisk together all of the Cilantro Lime Crema ingredients. Add one tablespoon Cilantro Lime Crema to a large bowl for BLT Slaw. Refrigerate remaining Crema.
    BLT Slaw
    1. Add all remaining BLT ingredients to 1 tablespoon Crema EXCEPT bacon. Add 1 teaspoon Reserved Marinade (from Reserved 3 tablespoons). Toss until evenly coated. Refrigerate. Toss with bacon just before serving so it stays crispy.
    2. When ready to cook, let chicken sit at room temperature for 15-30 minutes (time permitting).
    1. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
    2. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.), basting with Reserved Marinade halfway through cooking.
    3. Remove chicken from grill and let rest 5 minutes before chopping. Toss with any remaining Reserved Marinade.
    1. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through (165 degrees F).
    2. Remove chicken from and let rest 5 minutes before chopping. Toss with any remaining Reserved Marinade.
    1. Melt desired amount of cheese on tortillas (I cover the entire tortilla in cheese) then top with Honey Chipotle Chicken, BLT Slaw and Cilantro Lime Crema. Serve with hot sauce for more heat if desired.