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Mini Honey Sriracha Chicken Tacos

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 12

INGREDIENTS

3 tbsp

honey

2 tbsp

Sriracha

2 tsp

soy sauce

2 cloves

garlic

salt

1

ripe avocado (, pitted and mashed)

1/4 cup

sour cream

1 lb

boneless skinless chicken breasts (, cut into bite sized pieces)

1 tbsp

oil

1 cup

cooked rice

12

Old El Paso Mini Soft Taco Boats (, warmed)