Ingredients
Method
- Marinate: Whisk honey, lime juice, garlic, and spices. Toss with chicken and marinate for 10 minutes.
- Bake Shells: Place wonton wrappers in an upside-down muffin tin to form taco shapes. Spray with olive oil. Bake at 375°F for 5–7 minutes until golden.
- Cook Chicken: Sauté chicken in a skillet over medium-high heat for 6–8 minutes until fully cooked and the sauce has reduced to a sticky glaze.
- Prep Topping: Mix avocado, tomatoes, onion, cilantro, and lime juice in a small bowl.
- Assemble: Fill each crispy shell with a spoonful of chicken and top with the avocado mixture. Serve immediately.
Notes
- Avoid Sogginess: Only assemble tacos immediately before serving. If meal prepping, store the chicken, topping, and shells in separate containers.
- Wonton Wrapper Tip: Ensure you use "Wonton" wrappers, not "Egg Roll" wrappers, as the latter are too large and will not fit the muffin tin trick properly.
- Honey Substitution: If you don't have honey, agave nectar works as a 1:1 substitute and maintains the caramelization.
- Check Your Heat: Because of the honey content, the chicken can burn quickly. Keep the heat at medium-high and stir frequently to ensure a glaze rather than a char.
- Shell Storage: Baked shells stay crispy for up to 24 hours if kept in a sealed Ziploc bag at room temperature with all air removed. Do not refrigerate.
