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

Active: 40 min Total: 1 hr
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.


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


  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).

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  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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