Honey Lime Chicken Tacos with Grilled Red Pepper and Mango Slaw

Tacos. I'm obsessed! I can't get enough. We make them about once a week and switch up the ingredients every time. I love combining fresh flavors with some chicken or fish, whipping up some sort of dressing or sauce and wrapping it all up in a crisp corn tortilla. Squeeze a little lime juice and I'm in heaven.

I quickly made up these tacos last night and they are a new favorite! It all came together really quickly, which is even better.

Honey Lime Chicken Tacos with Grilled Red Pepper and Mango Slaw
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Ingredients:

Marinade/Chicken:
3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon fresh garlic, chopped or pressed
4 large chicken breasts, whole or sliced or 1.75 lbs of chicken tenderloins (we used tenders)

Slaw:
1 1/2 cups of shredded red cabbage
1 large mango, diced
4 green onions, chopped
2 T fresh lime juice
1/4 c cider vinegar
1 t sugar
Pinch of salt

Tacos:
1 red pepper
8 corn tortillas
Cilantro (to taste, if you like it!)
1 Avocado, sliced 

Combine marinade ingredients and place in plastic bag with chicken. Marinade for 30 minutes to 2 hours. Honestly, we didn't have time to marinade ours much longer than 20 minutes and it still had a great flavor. It would only improve the longer it sits! Just don't go over a few hours since the marinade has soy sauce in it (it starts to get funky after too long).

Combine slaw ingredients and set aside. Quarter the red pepper and de-seed.

Grill the chicken, and add the red pepper and tortillas towards the end. It doesn't take long for the tortillas to get nice and toasty.

Let the chicken sit for a few minutes while you slice the red pepper in to strips, cut and slice your avocado and chop up some cilantro.

Slice chicken into thin strips and assemble on taco with red pepper, slaw, avocado and a little cilantro.

Enjoy!!


PS - You'll have leftover chicken, which is pretty tasty!