Spring Eats: Honey Lime Chicken Tacos & Spring Recipe Round-Up

A few weeks into April, you'd think it would be grilling season. It's been so cold in Chicago though that I haven't pulled ours out yet. It's really disappointing because when I originally wrote this recipe, it was meant to be cooked on the grill. Regardless of our cold weather interference, this recipe works just fine cooked on the stove as well.

Tacos are a big hit in my house. You can put anything in a tortilla, call it a taco and everyone will be happy. This particular recipe I was really impressed with. I wanted major flavor and felt the chili powder, honey-lime combo would do it. Well, I was right. With just the right amount of spice, sweet and tart, these turned out extra tasty.

HONEY LIME CHICKEN TACOS
Ingredients:
4 boneless, skinless chicken breasts
1/2 teaspoon cumin
1 teaspoon paprika
1 teaspoon crushed red pepper
2 teaspoons chili powder
2 tablespoons honey
Juice of 1 lime
2 garlic cloves
Salt and Pepper
Corn Tortillas

For Garnish (optional):
Shredded Lettuce
Diced Tomatoes
Avocado
Corn
Montery Jack Cheese

Directions:
1. In a small bowl, combine the dry spices: cumin, paprika, chili powder, crushed red pepper, salt and pepper. In another small bowl, combine the juice from one lime and honey. Rub the chicken breasts generously with the dry rub and place in a large resealable bag. Add garlic cloves and honey-lime juice mixture. Seal the bag letting all the air out and squish around to coat the chicken with the liquid. Let marinated in the fridge at least 30 minutes up to overnight.

2. Remove the chicken from the fridge. Heat a non-stick skillet to medium-high. Add chicken breasts to the skillet and cook on each side until cooked through. Remove to a plate and allow to cool for about 5 minutes.