Are you looking for a meal that takes only a few minutes to make and has layers of texture and flavor? Then these Honey Sriracha Chicken Tacos is the answer for you! You can use fresh chicken or freeze dried chicken from your food storage. Either way, this recipe has so much flavor and is the perfect combination of sweet, spicy, crispy and creamy.
If you are wanting to stock your food storage with healthy, diced, beautiful pieces of chicken–then stock up this month! Chicken is on sale for 25% off this month and it’s the perfect time to stock up. For those busy nights you don’t have meat thawed, ready to go, this product is a time saver! When buying freeze dried food, remember that a half cup of freeze dried meat (once hydrated) equals about a cup of fresh, cooked meat. So, a #10 can of chicken has about 18-20 lbs. of chicken (once hydrated). For only about $50 a can (on sale) that’s under $3 a pound–with ZERO waste, ZERO fat and ZERO effort to cook. That’s a win-win for me! 🙂 
Ingredients
- 1 pkg. corn tortillas
- 2 lbs. boneless skinless chicken breasts diced
- 2 Tbs. olive oil
- 1 Tbs. Montreal Steak Seasoning
- 1/4 cup honey
- 2-3 Tbs. Sriracha Sauce
- 1/2 green cabbage sliced
- 2 tomatoes sliced
- 1/2 red onion sliced
- 1 stalk green onions sliced
- 2 Tbs. fresh parsley chopped
- 1/2 cup blue cheese dressing
- Salt & pepper
Instructions
- Prepare all of the vegetables and slice them into thin strips. Place the green cabbage in a bowl and toss with the blue cheese dressing.
- In another bowl, whisk together the honey and Sriracha sauce and put in the microwave for 30-60 seconds until warm. Season with a little salt and pepper.
- Dice the boneless chicken breasts into small pieces. Heat a skillet and drizzle with olive oil. Place the chicken pieces into the pan and turn to medium-high heat and let the chicken pieces brown on both sides. Season with Montreal Steak Seasoning. Once the chicken is cooked through, pour the honey mixture on the chicken. Let simmer for a few minutes until thickened.
- Heat a flat skillet to medium heat and place several corn tortillas on the pan. Once the tortillas warm, add the cabbage to the tortilla, a spoonful of the chicken and top with the fresh vegetables. Serve warm.
This recipe is the PERFECT recipe to use the canned or freeze dried chicken in your food storage. Thrive Life’s Chicken is my VERY favorite product they sale! I love on a busy night I can have chicken ready for a recipe in less than 10 minutes. No thawing, no cutting, no excess fat. It’s perfect for this chicken taco recipe! Thrive Life’s Chicken is on sale this month for 25% off so it’s the BEST time to stock up and save.
Ingredients
- 1 pkg. corn tortillas
- 2 cups Thrive Life Freeze Dried Chicken
- 2 cups water
- 2 Tbs. olive oil
- 1 Tbs. Montreal Steak Seasoning
- 1/4 cup honey
- 2-3 Tbs. Sriracha Sauce
- 1/2 green cabbage sliced
- 2 tomatoes sliced
- 1/2 red onion sliced
- 1 stalk green onions sliced
- 2 Tbs. fresh parsley chopped
- 1/2 cup blue cheese dressing
- Salt & pepper
Instructions
- In a bowl, add two cups of diced chicken to a bowl. Add two cups of water to the chicken. Let the chicken hydrate for 10-15 minutes.
- Prepare all of the vegetables and slice them into thin strips. Place the green cabbage in a bowl and toss with the blue cheese dressing.
- In another bowl, whisk together the honey and Sriracha sauce and put in the microwave for 30-60 seconds until warm. Season with a little salt and pepper.
- Heat a skillet and drizzle with olive oil. Drain the water from the chicken. Place the chicken pieces into the pan and turn to medium-high heat and let the chicken pieces brown on both sides. Season with Montreal Steak Seasoning. Once the chicken is cooked through, pour the honey mixture on the chicken. Let simmer for a few minutes until thickened.
- Heat a flat skillet to medium heat and place several corn tortillas on the pan. Once the tortillas warm, add the cabbage to the tortilla, a spoonful of the chicken and top with the fresh vegetables. Serve warm.
