If you’re looking for the ultimate bite-sized crowd-pleaser with bold flavor and irresistible crunch, these Honey Lime Chicken & Avocado Nacho Wonton Tacos are it! These mini tacos are a fusion of crispy wonton shells and zesty, tender honey-lime chicken, topped with black beans, fresh veggies, and a creamy avocado crema. Every bite delivers the perfect blend of sweet, tangy, creamy, and crunchy. Whether you’re serving them as an appetizer, for game night, or at your next family gathering, these tacos will disappear faster than you can make them.
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 cilantro, chopped
For the Avocado Crema:
- ½ ripe avocado
- ¼ cup sour cream or Greek yogurt
- Juice of ½ lime
- Salt to taste
Preparation
Step 1: Marinate the Chicken
In a medium bowl, whisk together honey, lime juice and zest, garlic, chili powder, cumin, salt, and pepper. Add the chopped chicken and toss to coat thoroughly. Let it marinate for at least 20–30 minutes in the refrigerator to absorb all the bold, tangy flavors.
Step 2: Cook the Chicken
Heat a large skillet over medium heat. Add a splash of oil if needed, then add the marinated chicken. Cook for about 6–8 minutes, stirring occasionally, until fully cooked and lightly caramelized. Set aside and keep warm.
Step 3: Fry the Wonton Wrappers
In a deep skillet or fryer, heat oil to 350°F (175°C). Gently fold each wonton wrapper into a taco shape using tongs, holding until crisp (about 30–60 seconds), then place them on a paper towel-lined plate to drain. You’ll get beautifully golden mini taco shells.
Step 4: Make the Avocado Crema
In a blender or small food processor, combine avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth. If it’s too thick, add a splash of water or lime juice until it reaches drizzle consistency.
Step 5: Assemble the Tacos
Fill each crispy wonton shell with a spoonful of honey lime chicken, followed by black beans, diced avocado, tomato, and red onion. Drizzle with avocado crema and garnish with chopped cilantro for a fresh finish.
Variation
- Spicy Kick: Add minced jalapeño to the avocado crema or use hot sauce in the marinade.
- Cheesy Option: Sprinkle with shredded pepper jack or cotija cheese before serving.
- Vegan Swap: Substitute chicken with sautéed mushrooms or jackfruit, and use a plant-based yogurt for the crema.
Cooking Note
- Be careful when frying the wonton wrappers. They crisp up quickly, and overcooking will make them too brittle.
- Marinating the chicken longer (up to 4 hours) enhances the flavor even more.
Serving Suggestions
- Serve these mini tacos as appetizers for parties or gatherings.
- Pair with a pitcher of margaritas or iced lime tea for a zesty twist.
- Arrange on a platter with lime wedges and extra crema for dipping.
Tips
- Use tongs to shape and fry wonton tacos easily.
- Prep the chicken and crema ahead of time for quicker assembly.
- Keep the filling warm in a covered pan while you fry the shells.