Ingredients
For the Chicken:
1½ lbs boneless, skinless chicken breast or thighs, chopped
3 tbsp honey
Juice and zest of 2 limes
2 cloves garlic, minced
1 tsp chili powder
½ tsp cumin
Salt & pepper to taste
For the Wonton Tacos:
24 square wonton wrappers
Oil for frying
1 cup black beans, rinsed and drained
1 avocado, diced
1 small tomato, diced
¼ cup red onion, finely chopped
2 tbsp fresh cilantro, chopped
For the Avocado Crema:
½ ripe avocado
¼ cup sour cream or Greek yogurt
Juice of ½ lime
Salt to taste
Instructions
1. Marinate and Cook the Chicken
In a bowl, combine chopped chicken, honey, lime juice & zest, garlic, chili powder, cumin, salt, and pepper.
Let marinate for 15–30 minutes (or longer in the fridge for more flavor).
In a skillet over medium-high heat, add a bit of oil and cook the marinated chicken until golden and cooked through, about 8–10 minutes.
2. Fry the Wonton Wrappers
Heat oil (about 350°F/175°C) in a skillet or deep pan.
Using tongs, gently fold each wonton wrapper into a taco shape (use a metal taco press or the edge of a spatula to keep shape) and fry until golden and crisp—about 20–30 seconds per side.
Drain on paper towels and let cool upright to hold their shape.
3. Make the Avocado Crema
In a blender or small food processor, blend ½ avocado, sour cream (or Greek yogurt), lime juice, and salt until smooth and creamy. Adjust salt/lime to taste.
4. Assemble the Tacos
In each wonton shell, layer a spoonful of cooked honey lime chicken.
Top with a few black beans, diced avocado, tomato, red onion, and chopped cilantro.
Drizzle or dollop with avocado crema.
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