Food Series: Week 2 (Crispy Honey Chicken Tacos)

Hey guys, it's Alex again. Makayla and I are super excited to share the second recipe for our food series! If you missed the first one, find it here. This is one of her favorites so I know you all will love it. We are both super big into Mexican food and Makayla LOVES fresh salsa, which I'm sure most of you know since she posts it everyday. We may be a day early from Taco Tuesday but we couldn't resist a good taco. If you guys have any suggestions of what you would like to see comment below and let us know!

Week Two: Crispy Honey Chicken Tacos

Taco Ingredients:

- Skinless Chicken Breasts
- Panko Bread Crumbs
- 2-3 Eggs
- All Purpose Flour
- 1/4 Teaspoon Cayenne Pepper
- 1/2 Teaspoon Black Pepper
- Corn/Flour Tortillas
- 1 Cup of Rice
- Ranch Dressing
- Cilantro
- Lime

Sauce Ingredients:

- 2 Cloves of Minced Garlic
- 1/2 Cup Honey
- 2 Tablespoons of Hot Sauce
- 3 Tablespoons of Ketchup
- 1/2 Teaspoon Onion Powder
- 1 1/3 Tablespoon Cornstarch
- 2 Tablespoons Apple Cider Vinegar
- 1/2 Cup Water
- 1/4 Cup Brown Sugar
- 1/2 Teaspoon Salt

Step 1: Preheat oven to 450F. Mix flour, cayenne and black pepper together in a bowl.

Step 2: Put eggs and panko bread crumbs in their own separate bowls. Cut chicken breasts into even tender size pieces. Panko bread crumbs are better than your typical bread crumb because they have a flakier coating. Make sure you also cut the chicken into similar sizes so it cooks evenly.

Step 3: Dip the chicken in the flour, make sure you shake any excess off. Then dip in egg and then in the panko bread crumbs. 

Step 4: Put on baking sheet and put in oven for 8-10 minutes. Flip each tender over and let cook for an additional 8-10 minutes to cook through.

Step 5: While chicken is cooking, combine honey, garlic, brown sugar, ketchup, hot sauce, apple cider vinegar, onion powder, salt and pepper into a saucepan and bring to a boil while continuing to whisk. 

Step 6: Combine corn starch and water in a separate bowl so it can dissolve. If you just combine in saucepan it won't dissolve and stay chunky (trust me). After the corn starch has dissolved, combine into saucepan and let simmer to help thicken. 

Step 7: Cook the rice by instructions. Cut up as much cilantro as desired and add into cooked rice. Add the juice of one lime and mix. 

Step 8: This step is optional but I have a gas stove and I set the corn tortillas over a medium-low flame and let it toast each side flipping once. I prefer corn tortillas over flour for this recipe due to it's robust flavor. 

Step 9: Put cooked chicken strips into saucepan one at a time to coat. Add rice to tortillas, followed by coated chicken and garnish with more chopped cilantro and ranch dressing. 

Fresh Salsa


- 1 Pint Grape Tomatoes
- 1/2 Onion (Diced)
- 1 Jalepeno (Widely Diced & Remove all seeds)
- 1/2 Cup Cilantro
- Juice of 1 Lime
- 1/2 Tablespoon Salt

Combine all ingredients into food processor and only pulse it a few times so it stays chunky. Don't over dice the onion and jalepeno because it will cut more in the food processor. Chill for 20 minutes then serve with tortilla chips.

Strawberry Margaritas


- 6oz Tequila
- 4oz Frozen Limeade Concentrate
- 2oz Triple Sec
- 8oz Frozen Sliced Strawberries
- Ice

Fill blender with ice and crush. Pour in all ingredients to blender until smooth. Rim glasses with salt and enjoy!


  1. This seriously looks SO yummy! Definitely going to try that salsa recipe over the weekend. I'll let you know how it goes!

  2. Oh yum! This looks so delicious and easy to prepare, I must test your recipe!

  3. I’ve looked at this post like 3 times already and I just need to make it. Looks amazing!!


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xo, kay