Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cut into thin strips
  • 1/4 cup honey
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 small (6-inch) corn or flour tortillas
  • 1 tbsp butter, melted
  • 1 cup shredded mild cheddar or Monterey Jack cheese
  • 1 cup canned corn, drained
  • 1 medium avocado, diced
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Whisk together the honey, lime juice, olive oil, garlic powder, salt, and pepper in a bowl until the honey is fully integrated.
  2. Add the chicken strips to the marinade, toss to coat, and let sit for 30 minutes at room temperature or up to 4 hours in the refrigerator.
  3. Preheat the grill or cast-iron grill pan to medium-high heat.
  4. Grill chicken strips for 5-6 minutes per side until a deep brown sear is achieved and the internal temperature reaches 165°F (74°C).
  5. While the chicken rests for 5 minutes, brush tortillas with melted butter and flash-grill for 30 seconds per side until pliable.
  6. Arrange grilled chicken on a platter and serve with cheese, corn, avocado, and sour cream in separate bowls for a build-your-own taco station.