Honey Chipotle Chicken  Street Tacos

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These Honey Chipotle Chicken Street Tacos are the perfect balance of sweet and smoky, all wrapped up in a soft tortilla.

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Topped with the most delicious lime pickled onions and your favorite taco fixings, these tacos are a crowd-pleasing dinner that feels like a street food favorite made right at home.

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To make, add the honey, tomato paste, chipotle pepper and adobo sauce to the Crockpot with the chili powder, salt, cumin, garlic powder, paprika and black pepper. Squeeze lime juice in.

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Whisk to combine, then add the chicken thighs and toss with tongs until completely coated with sauce.

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Top with lid and cook on high for 2-3 hours or low for 4-6 hours, or until chicken is tender enough to shred.

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When done, move cooked chicken to a baking sheet and pour the remaining liquid into a saucepan or small pot.

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Whisk 1 tablespoon cornstarch and 1 tablespoon water together to make a cornstarch slurry then whisk into the sauce.

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Bring to a boil then reduce heat and simmer for 10-15 minutes or until thickened.

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Shred chicken with two forks (not too much, at least at first). Pour 1/2 cup sauce over top and toss, shredding more if desired.

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Toss the diced onions, lime juice, sugar and salt together in a container or bowl.

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Leave to pickle while the chicken cooks.

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Serve shredded chicken in warmed tortillas. Top with pickled red onions, avocado, cheese, anything else that sounds good and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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