Crispy Baked Hot Honey Chicken Tacos.

These crispy baked hot honey chicken tacos are the perfect weeknight meal! Seasoned chicken, sweet peppers and scallions make up the filling with lots of cheese. Baked until crunchy and drizzled with hot honey – they are delightful!

Your mouth will be watering at the end of this!

These crispy baked hot honey chicken tacos are new in our dinner rotation and they are fabulous. Full of flavor, texture and a little sweet heat, they are a big crowd pleaser and so easy to make! 

There is something exciting about a new taco recipe in our house. We have so many regulars that we really love, so when we discover a new combo that we enjoy, we’re pumped. 

We eat tacos almost every single week – they are always at the top of everyone’s list! And I like to switch it up. 

Baking these until crispy gives me the texture I adore and also means I can make a bunch of them at once. Crunchy cheesy comfort food is the name of the game right now and these check all of those boxes. 

I’m not sure I have loved a taco like this in a very long time! 

There is something so delicious about this combo – the seasoned chicken, the crisp scallions, the sliced sweet peppers… it’s wonderful. Add in the cheese and this just makes the perfect bite.

So savory.

Super cheesy.

Extra crisp. 

Baked until crunchy, drizzled with hot honey… oh my word. This is all I want to eat. Taco Tuesday can be every day! 

When I have a hot crunchy cheesy taco like these, I always like to add in a cool dip. Salsa, guac, sour cream – you name it. For a few weeks we ate these with my roasted tomato corn salsa. I also really like them with some sour cream and a drizzle of hot honey. The sour cream adds the best complement to the hot taco. It cuts the heat a little and the cool against the warm is so enjoyable. 

This is how I make them!

First up: a rotisserie chicken. It’s by far the easiest. Just grab one and go to town! 

I saute the peppers and green onions first. Add in some garlic too! Then I add in the shredded chicken and a bunch of taco-ish seasonings. As usual, ground cumin, smoked paprika and even a little oregano. 

I skip the heat here since I use hot honey later, but feel free to throw in some cayenne or chipotle chili powder if you like things really spicy. 

Once everything is in the skillet, I cook and toss it for a few minutes so it’s all warm and married together. This makes it taste even better.

Then, I throw some cheese right in the skillet. I really like chihuahua cheese because it melts like a dream. Sharp cheddar works too! And once that is finished, the taco filling is done. After I add a few drizzles of hot honey, of course.  (more…)

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