These honey mustard chicken tacos are the perfect balance of sweet and tangy flavors. Topped with a Mexican coleslaw, every bite packs a punch of flavor that is sure to impress.
This recipe combines tender, crispy chicken with a yummy honey mustard sauce, all served on a bed of crunchy, Mexican-inspired coleslaw and wrapped in a soft tortilla for a truly satisfying bite. Although there might be a few steps involved, don’t worry—I promise they are not hard at all! In fact, once you get started, you’ll see just how simple this recipe really is. Plus, the end results are so delicious that they are absolutely worth any mess you might make along
Why You Will Love Honey Mustard Chicken Tacos
Burst of Flavors: The honey mustard chicken delivers a perfect blend of sweetness and tanginess, while, at the same time, the Mexican corn coleslaw adds a crunchy, zesty kick, making each bite a delightful balance of flavors.
Healthy and Fresh: Packed with fresh vegetables and lean protein, it’s a nutritious meal option that doesn’t compromise on taste. I use sourdough breadcrumbs for the breading and fry them in coconut oil, making them guilt-free and enjoyable!
Customizable: You can easily customize the ingredients to suit your taste preferences or dietary restrictions. If you have picky eaters, they’ll enjoy the crispy chicken tenders on their own, while, on the other hand, you can savor them over the slaw. Alternatively, everyone can customize their tacos and add their favorite toppings. Plus, everyone can create their own tacos and fill them with the toppings of their choice!
Portable: Perfect for on-the-go meals or packed lunches, these wraps are convenient and mess-free.
Crowd-Pleaser: Great for gatherings or family meals, everyone will enjoy the delicious combination of flavors and textures.
Ingredients for Honey Mustard Chicken Tacos
- 2 chicken breasts
- 2 eggs
- 1 1/2 cup dried breadcrumbs (like panko)
- 1/2 cup dried grated parmesan cheese
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried dill
Ingredients for Mexican Coleslaw:
- 4 cups shredded cabbage (I buy 8 oz bag of shredded coleslaw mix)
- 1 cup drained and cooked corn
- 1/4 cup sour cream
- 1/4 cup mayo (or Greek yogurt)
- 2 tsp cumin
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped fresh cilantro
Honey Mustard Sauce:
- 1/4 cup mayo
- 3 tbsp dijon mustard
- 3 tbsp honey
Additional Ingredients:
- soft shell tacos
- cilantro, jalapeno, avocado for garnish
- oil for frying chicken
Instructions for Honey Mustard Chicken Tacos
- Cut chicken into shape of choice. Strips or bite size pieces work great.
- Whisk eggs and pour over chicken pieces and stir to cover.
- Mix dry ingredients and seasonings together.
- Toss chicken strips in the breading mix, making sure they are fully covered, and place on a clean tray.
- Preheat your deep fryer to 375 degrees F, or fill a large skillet with an inch of oil (I use coconut). Use a thermometer to control temperature and heat it up over medium-high heat to 375 degrees F.
- Fry breaded chicken pieces until golden brown. Remove from oil and drain on paper towels.
Mexican Coleslaw:
- Add shredded cabbage and cooked corn to a bowl.
- In a separate small bowl, whisk together the remaining coleslaw ingredients, and then pour the mixture over the cabbage and corn, making sure everything is evenly coated for the best flavor distribution.
- Mix until well combined.
Honey Mustard Dressing:
- Whisk together mayo, mustard, and honey until lump-free and smooth this will create a perfectly creamy and balanced sauce for your dish.
How to assemble honey mustard chicken wrap:
- Warm tortillas slightly in oven or microwave.
- Layer coleslaw down middle of taco shell.
- Top with fried chicken pieces.
- Drizzle with honey mustard.
- Top with fresh cilantro, avocado, sliced jalapenos, etc.
Optional toppings:
- Red onion
- Pico de gallo
- Crispy Bacon
- Peach Salsa
- Green Onions
- Broccoli slaw
Other great recipes:
The Best Homemade Cheesy Chicken Tortilla Soup
One-Pot Whole Chicken with Rice (oven baked)
How to make Cheesy Smoked Meatloaf on Traeger
Honey Mustard Chicken Tacos with Mexican Coleslaw
Ingredients
Chicken
- 2 chicken breasts
- 2 eggs
- 1 1/2 cup dried breadcrumbs like panko
- 1/2 cup dried grated parmesan cheese
- 1 tbsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried dill
Mexican Coleslaw:
- 4 cups shredded cabbage I buy 8 oz bag of shredded coleslaw mix
- 1 cup drained and cooked corn
- 1/4 cup sour cream
- 1/4 cup mayo or Greek yogurt
- 2 tsp cumin
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped fresh cilantro
honey mustard sauce:
- 1/4 cup mayo
- 3 tbsp dijon mustard
- 3 tbsp honey
Additional Ingredients:
- soft shell tacos
- cilantro jalapeno, avocado for garnish
- oil for frying chicken
Instructions
Instructions for chicken:
- Cut chicken into shape of choice. Strips or bite size pieces work great.
- Whisk eggs and pour over chicken pieces and stir to cover.
- Mix dry ingredients and seasonings together.
- Toss chicken strips in the breading mix, making sure they are fully covered, and place on a clean tray.
- Preheat your deep fryer to 375 degrees F, or fill a large skillet with an inch of oil (I use coconut). Use a thermometer to control temperature and heat it up over medium-high heat to 375 degrees F.
- Fry breaded chicken pieces until golden brown. Remove from oil and drain on paper towels.
Instructions for Mexican coleslaw:
- Add shredded cabbage and cooked corn to a bowl.
- In a separate small bowl, whisk together remaining coleslaw ingredients and then pour over cabbage and corn.
- Mix until well combined.
Instructions for honey mustard dressing:
- Whisk together mayo, mustard and honey until lump-free and smooth.
How to assemble honey mustard chicken wrap:
- Warm tortillas slightly in oven or microwave.
- Layer coleslaw down middle of taco shell.
- Top with fried chicken pieces.
- Drizzle with honey mustard.
- Top with fresh cilantro, avocado, sliced jalapenos, etc.
Notes
- Red onion
- Pico de gallo
- Crispy Bacon
- Peach Salsa
- Green Onions
- Broccoli slaw
