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These honey lime chicken and avocado nacho wonton tacos are a vibrant mashup of taco night favorites and fun party bites. Sweet glazed chicken, crispy shells, and the creamiest avocado crema make these a standout when you want something different yet familiar. They come together fast and hit all the flavor notes from tangy to crunchy to refreshing—a go-to for game day or just brightening up a weekday dinner.
The first time I made these was for a last minute dinner with neighbors. Everyone hovered around the tray and the kids kept sneaking extra shells. They always bring out smiles and second helpings.
Ingredients
- Boneless skinless chicken: about one and a half pounds diced for fast and even cooking look for organic or free range if possible
- Honey: three tablespoons boosts sweetness for that classic honey lime taste use local honey for richer flavor
- Lime Juice and Zest: from two limes wakes everything up pick heavy limes with smooth skins for the juiciest results
- Olive oil: two tablespoons adds richness and helps everything glaze
- Soy sauce: one tablespoon balances sweetness with umami low sodium works great
- Garlic powder: half a teaspoon for flavor without overpowering opt for fresh powder for best taste
- Chili flakes: quarter teaspoon optional brings gentle heat use more for extra kick
- Wonton wrappers: twelve needed for shells get the freshest you can find often in the produce or refrigerated deli section
- Cabbage or coleslaw mix: one cup for crunch and color use pre-shredded for easy prep
- Chopped cilantro: two tablespoons fresh and zesty pick bright green bunches without wilting
- Green onions: two tablespoons sliced give a fresh bite look for firm white bottoms and dark green tops
- Cooking spray or neutral oil: for crisping the shells use avocado or canola for a light finish
- Avocado: half ripe for crema creamy and smooth with no brown spots
- Sour cream or Greek yogurt: quarter cup for lush texture and tang choose full fat for best mouthfeel
- Juice of half a lime: adds brightness to the crema
- Salt: to taste enhances every layer use kosher or sea salt for the cleanest flavor
- Optional garlic powder or cumin: a pinch in the crema for extra depth
Step-by-Step Instructions
- Prepare the Wonton Shells:
- Press each wonton wrapper gently into the cups of a muffin pan or drape over the handle of a wooden spoon balanced across a baking dish to form a taco shape. Mist lightly with cooking spray so they bake up crisp rather than dry. Bake at three seventy five degrees Fahrenheit for seven to nine minutes. Check early to avoid overbrowning—the goal is golden edges and a firm crunch.
- Cook the Chicken:
- Dice chicken into bite size pieces for quick cooking. Warm two tablespoons of olive oil in a skillet over medium heat. Toss in chicken and stir in honey lime zest and juice soy sauce garlic powder and chili flakes. Cook for five to six minutes stirring often so the sauce glazes and coats all sides. The chicken should be cooked through and glossy. Cool slightly before filling tacos.
- Make the Avocado Crema:
- In a mini blender or with a fork mash half an avocado with a quarter cup sour cream or Greek yogurt a squeeze of fresh lime and a pinch of salt. Blend until very smooth. Add water a teaspoon at a time if you want it thinner for drizzling. Taste and add a pinch of garlic powder or ground cumin for warmth and depth if you like.
- Assemble the Tacos:
- Spoon a generous heap of glazed chicken into each cooled wonton shell. Top each with crunchy cabbage or slaw mix a sprinkle of cilantro and a few green onion slices. Finish with a generous drizzle of avocado crema. Serve right away while the shells are still crisp.
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The honey is my favorite part in these tacos. It gives a touch of sweetness without making the chicken sticky or too saucy. One time my daughter asked for extra lime wedges at the table and now it is our tradition—the bright squeeze at the end just ties everything together.
Storage Tips
If you have leftovers store chicken and crema in separate airtight containers in the fridge for up to two days. Extra wonton taco shells are best kept uncovered on the counter and will stay crunchy. Always assemble just before serving so the shells do not soften.
Ingredient Substitutions
Swap chicken breast for chicken thighs if you like extra juiciness. For a vegetarian take roasted cauliflower or canned black beans work beautifully. Greek yogurt stands in for sour cream in the crema if you want a bit more protein.
Serving Suggestions
Serve as a fun appetizer for parties lined up on a platter. Turn them into a meal with a side of Mexican rice or refried beans. They are also delicious with hot sauce or extra lime wedges for guests to add their own twist.
A Little History
Fusion tacos have roots in both street food and the creative kitchens of home cooks who love blending different traditions. Using wonton wrappers is a nod to Asian style dumplings while the honey lime chicken filling gives a bright Latin flavor profile. This kind of mashup is exactly what makes home cooking so much fun.
Recipe FAQs
- → How do I shape the wonton wrappers for tacos?
Press the wrappers into a muffin tin or drape them over a spoon handle before baking to create a curved taco shape.
- → Can I substitute the chicken with another protein?
Yes, cooked shrimp or tofu are great alternatives. Adjust the cooking time as needed for your chosen protein.
- → What’s the secret to crispy wonton shells?
Lightly spray or brush the wonton wrappers with oil and bake until golden and crisp, watching closely to avoid overbrowning.
- → How can I make the avocado crema dairy-free?
Swap the sour cream or yogurt with a dairy-free alternative or use additional avocado blended with a bit of water or lime juice.
- → Which toppings pair best with these wonton tacos?
Fresh cabbage or coleslaw, chopped cilantro, green onions, and a drizzle of avocado crema boost both texture and flavor.