Honey Lime Chicken Tacos

Honey Lime Chicken Tacos: Step by Step

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1. Mix the honey, juice of 1 lime, garlic, chilli flakes, cumin and half the salt. Toss with the chicken and leave for 20 minutes.

   Mark done Start 20 min timer

2. Heat the oil in a heavy pan over high heat. Cook the chicken in two batches for 6 minutes each until charred at the edges.

   Mark done Start 6 min timer

3. Toss the cabbage and carrot with the juice of the second lime and remaining salt.

   Mark done

4. Warm the tortillas and fill with the chicken, slaw, soured cream and coriander.

   Mark done

What Can Go Wrong

1. Slice the chicken thin.
2. Do not marinate overnight.
3. If your pan runs hot, check at 5 minutes.
4. Warm the tortillas before filling.

Swaps and Variations

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

To Go With It

Mexican rice · Black beans · Guacamole · Lime wedges

Keeping Honey Lime Chicken Tacos

The chicken keeps in the fridge for 3 days. Assemble tacos fresh.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.