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Honey-Mustard Chicken Tacos
with corn and peach salsa and avocado creme

Active: 40 minTotal: 1 hr
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These honey-mustard tacos (with chicken or vegan sausage / tempeh) are packed with so much flavor from this sweet and tangy marinade, fresh salsa, and an avocado creme. Plus, if you make this, you'll have most of tomorrow night's dinner done!
Smarts: We use half of the honey-mustard sauce as a marinade and the other half as a sauce to get flavor in and out.

Ingredients

Servings:
4
Metric
Honey-Mustard Marinade (~6 tbsp):
  • Honey - 2 Tbsp
  • Dijon mustard - 2 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Apple cider vinegar - 1 Tbsp
  • Cooking oil - 1 Tbsp
  • Paprika - 1/2 tsp
  • Salt and pepper - to taste
Avocado Creme (~1 1/3 to 1 1/2 cups):
  • Avocado - 1, medium-sized and ripe
  • Sour cream - 1/4 cup
  • Coriander - 1/4 tsp
  • Lime - 1/2, juice of
  • Salt and pepper - to taste
Honey-Mustard Chicken Tacos:
  • Chicken breasts - 2, halved
  • Homemade honey-mustard marinade - 2 Tbsp + 1 1/2 Tbsp ((Ingredients listed separately))
  • Whole wheat tortillas - 8 ((or whatever your favorite type is))
  • Homemade corn and peach salsa - 2 cups ((Ingredients listed separately))
  • Homemade avocado creme - 2/3 cup ((Ingredients listed separately))
Corn and Peach Salsa:
  • Green onions - 2 stalks, chopped
  • Corn - 2 cobs, kernels of
  • Peaches - 3, chopped
  • Lime - 1, juice of
  • Coriander - 1/2 tsp
  • Paprika - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make honey-mustard marinade - This makes enough for tomorrow’s dinner. Mix together honey, Dijon, soy sauce, apple cider vinegar, oil, and paprika. Season with salt and pepper.
  2. Marinate chicken - Halve chicken breasts, and place into a baking dish. Cover in first part of marinade and tenderize with a fork. Marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. Green onions / Corn / Peaches - This makes enough for tomorrow night. Prep as directed. (Can be done up to 3 days ahead)
  4. Make corn and peach salsa - This makes enough for tomorrow night. You can eat the corn raw, but if you prefer to cook it, just microwave it for ~1 minute. Toss together green onions, corn, peaches, lime juice, coriander, and paprika. Cover and refrigerate until ready to serve. (Can be done up to 3 days ahead)
  5. Avocado creme - This makes enough for tomorrow night. Toss avocado, sour cream, coriander, and lime juice into a blender. Blend until smooth. Season to taste with salt and pepper. (Can be done up to 2 days ahead)
  6. Tortillas - Wrap in foil (if warming in grill or oven).

Make

  1. If making chicken on the grill: Preheat grill to 500F (260C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and brush with some oil. Add chicken breast halves over direct heat. Sear on each side for ~3 minutes (keeping cover closed). Move to lower heat and cook for another 2 to 3 minutes (or until chicken is cooked through) with cover closed. Warm tortillas in the grill during the last 2 to 3 minutes.
  2. If making chicken on the stovetop: Heat a grill pan over medium-high heat. Brush pan with some oil and then add chicken to hot grill pan and sear for ~3 minutes on both sides. Lower heat and then cover with foil, cooking for another 2 to 3 minutes (or until chicken is cooked through). Warm tortillas according to package instructions.
  3. Let chicken rest for ~5 minutes. Chop into bite-sized pieces and toss with second part of the marinade (save remainder for tomorrow’s dinner).
  4. Set out your taco bar of tortillas, chicken, salsa, and avocado creme and let everyone assemble their own tacos! Remember to reserve half of the salsa and avocado creme for tomorrow.
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Reviews

This meal has 53 reviews

I loved this but I did make a few changes. I used Quorn veggie chicken and all of the marinade that I then cooked with a chopped onion. I also just used Newman's peach salsa because I'm kind of lazy. We served with the avocado, cheese and lettuce with cauliflower Mexican 'rice.'

By: Carrie
Posted: May 23, 2015
Diet: Vegetarian

Loved this! We're not huge fans of peaches, so we added some corn & green onions to some store-bought salsa we had on hand. Delicious, especially combined with the avocado creme. The honey mustard was a great marinade, although next time we'll probably cut up the chicken before marinading or cook it in the slow cooker so that it will shred. Yummy!

By: Caroline
Posted: May 11, 2015
Diet: Original

Used mango instead of peaches - was great! The avocado cream was a real treat! Spring finally arrived in NH so we could barbecue the chicken and zucchini.

By: Carol
Posted: Apr 12, 2015
Diet: Paleo

Incredible. We switched out the peaches for mangoes since my mom is allergic, which worked just as well. The avocado cream was delicious and we plan on using it again as a fresh topping for another dish.

By: Amalia
Posted: Dec 22, 2014
Diet: Original

My husband and I loved these tacos. We only made the 2 serving version but where still hungry and wanted more :( Next time I will make the 4 serving for the two of us.

By: Rebecca
Posted: Dec 17, 2014
Diet: Original

yummy. the salsa made the dish.

By: Kelli
Posted: Nov 19, 2014
Diet: Original