Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Honey-Mustard Chicken Tacos
with corn and peach salsa

Active: 35 minTotal: 1 hr 5 min

These tacos with corn and peach salsa were some of our faves from last year so we're bring them back while peaches and corn are still in season. Enjoy!



Honey-Mustard Marinade:
  • Honey - 1 1/2 Tbsp
  • Dijon mustard - 1 1/2 Tbsp
  • Soy sauce, low-sodium - 1 1/2 tsp
  • Vinegar, apple cider - 2 tsp
  • Cooking oil - 1 Tbsp
  • Paprika - 1/4 tsp
Honey-Mustard Chicken Tacos:
  • Chicken breasts, boneless & skinless - 2, halved
  • Honey-mustard marinade - 3 Tbsp + 1 1/2 Tbsp ((Ingredients listed separately))
  • Whole wheat tortillas, taco-sized - 8
Corn and Peach Salsa:
  • Green onions - 1 stalk, chopped
  • Corn - 2 cobs, kernels of
  • Peaches - 2, chopped
  • Limes - 1, juice of
  • Coriander - 1/2 tsp
  • Paprika - 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


  1. Make honey-mustard marinade - 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 - Prep as directed. (Can be done up to 3 days ahead)
  4. Make corn and peach salsa - 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. Tortillas - Wrap in foil.


  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. 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.
  4. Set out your taco bar of tortillas, chicken, and salsa and let everyone assemble their own tacos!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


This meal has 41 reviews

Delicious tacos. Used frozen corn instead, which worked fine, although I didn't measure and it was out of proportion to the peaches. The marinade was great.

By: Shawn
Posted: Jul 09, 2019
Diet: Original

Maybe the chicken didn't marinate long enough, but it didn't really have a flavor. Liked the salsa, though!

By: Amy
Posted: Jun 01, 2016
Diet: Original


By: Julie-Ann
Posted: Sep 11, 2015
Diet: Original

Surprisingly good. I was a little leery of the honey mustard for tacos, but it worked!

By: Angela
Posted: Sep 04, 2015
Diet: Original

Did not do the salsa but the chicken was fantastic. Used left over red cabbage and carrot slaw from previous recipe to go with it.

By: Brad
Posted: Sep 01, 2015
Diet: Gluten-free

Great for leftovers. Lost a little flavor the next day. Next time, we'll make a little extra marinade to drizzle on the leftover tempeh.

By: Monica
Posted: Aug 31, 2015
Diet: Vegetarian