If you love the crunch of nachos, the brightness of lime, the richness of avocado, and the fun of tacos—all in one bite—this recipe is for you. Honey Lime Chicken & Avocado Nacho Wonton Tacos combine sweet, tangy marinated chicken with crispy wonton taco shells, fresh toppings, and a luscious avocado crema for the perfect bite-sized party or dinner idea.
Whether you’re hosting guests, craving fusion street food, or just want something bold and different for Taco Tuesday, these tacos are guaranteed to be a hit. Let’s dive into this flavor-packed dish.
WHY YOU’LL LOVE THIS RECIPE
Crispy and light: Wonton wrappers fried into taco shells offer a perfect crunch.
Sweet and zesty: Honey and lime give the chicken a unique glaze.
Customizable: Add or substitute your favorite nacho toppings.
Perfect for parties: Bite-sized, mess-free, and easy to serve.
Balanced and fresh: Includes protein, healthy fats, veggies, and herbs.
INGREDIENTS
FOR THE HONEY LIME CHICKEN
1½ lbs boneless, skinless chicken breast or thighs, chopped
3 tablespoons honey
Juice and zest of 2 limes
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
FOR THE WONTON TACOS
24 square wonton wrappers
Vegetable oil (for frying)
1 cup black beans, rinsed and drained
1 ripe avocado, diced
1 small tomato, diced
¼ cup red onion, finely chopped
2 tablespoons fresh cilantro, chopped
FOR THE AVOCADO CREMA
½ ripe avocado
¼ cup sour cream or Greek yogurt
Juice of ½ lime
Salt to taste
STEP-BY-STEP INSTRUCTIONS
STEP 1: MARINATE THE CHICKEN
In a bowl, combine the honey, lime juice and zest, garlic, chili powder, cumin, salt, and pepper.
Add the chopped chicken and toss to coat.
Cover and marinate for at least 30 minutes in the refrigerator, or up to 2 hours for maximum flavor.
STEP 2: PREPARE THE WONTON TACOS
Heat about 1½ inches of oil in a skillet over medium-high heat until hot but not smoking.
Using tongs, gently fold each wonton wrapper into a taco shape (like a “U”) and lower into the oil.
Fry for 15–30 seconds per side, or until golden brown and crispy.
Carefully remove and drain on paper towels. Repeat until all wrappers are fried.
Tip: Fry one at a time to keep control of the shape and ensure even cooking.
STEP 3: COOK THE CHICKEN
Heat a skillet over medium heat.
Add the marinated chicken with its juices and cook, stirring occasionally, for about 8–10 minutes, or until the chicken is cooked through and lightly caramelized.
Remove from heat and set aside.
STEP 4: MAKE THE AVOCADO CREMA
In a food processor or bowl, combine the avocado, sour cream or yogurt, lime juice, and a pinch of salt.
Blend until smooth. Taste and adjust seasoning as needed.
Transfer to a piping bag or small bowl for easy serving.
STEP 5: ASSEMBLE THE TACOS
Place the wonton taco shells on a tray or platter.
Add a spoonful of black beans into each shell.
Top with honey lime chicken.
Add diced avocado, tomato, red onion, and cilantro.
Drizzle or dollop avocado crema on top of each taco.
Serve immediately for maximum crispness.
TIME AND YIELD
Prep time: 20 minutes
Marination time: 30 minutes
Cook time: 20 minutes
Total time: Approximately 1 hour 10 minutes
Servings: 24 tacos (ideal for 6–8 people)
NUTRITION ESTIMATE (PER 3-TACO SERVING)
Nutrient Amount
Calories 420 kcal
Protein 25 g
Carbohydrates 28 g
Fat 20 g
Fiber 5 g
Sugar 6 g
Nutrition may vary based on ingredients and toppings used.
INGREDIENT SPOTLIGHT
HONEY & LIME
This duo forms a sweet-tart marinade that tenderizes the chicken while giving it a bold, bright flavor. The honey caramelizes during cooking, creating a sticky, golden glaze.
WONTON WRAPPERS
These versatile squares are typically used in dumplings, but here they become ultra-thin taco shells—perfectly crispy and light.
AVOCADO CREMA
Combining healthy fats with creamy texture, avocado crema is a cooling balance to the zesty chicken and crunchy shells.
PRO TIPS FOR SUCCESS
Don’t overfill the tacos—these are meant to be handheld and easy to eat.
Fry fresh: Wonton shells are crispiest right after frying. If making ahead, reheat in the oven for 3 minutes at 350°F.
Use ripe avocados: For crema and diced toppings, ripeness matters. Slight give when pressed is perfect.
Use thighs for juicier chicken: They stay tender and are more forgiving than breasts during cooking.
VARIATIONS & ADD-ONS
SPICY VERSION
Add jalapeños or a few dashes of hot sauce to the avocado crema or marinade.
CHEESY ADDITION
Top with shredded pepper jack or cotija cheese for a melted or crumbly touch.
VEGETARIAN OPTION
Swap chicken for grilled tofu or mushrooms, and boost beans for protein.
TROPICAL TWIST
Add diced mango or pineapple for a sweet contrast to the tangy chicken.
WHAT TO SERVE WITH THESE TACOS
These tacos are satisfying on their own, but here are a few pairing ideas:
Mexican street corn (elote)
Cilantro-lime rice
Chips and mango salsa
Sparkling lime water or homemade agua fresca
HOW TO STORE AND REHEAT
Storing:
Keep chicken, toppings, and crema stored separately in the fridge for up to 3 days. Store wonton shells in an airtight container at room temperature.
Reheating:
Reheat the chicken in a skillet or microwave. Wonton shells can be placed in the oven at 300°F for 5 minutes to crisp up.
Freezing:
Only the chicken freezes well (up to 2 months). Crema and toppings should be fresh for best flavor and texture.
GREAT FOR ENTERTAINING
Whether you’re hosting a game night, birthday party, or casual dinner, these tacos make a great interactive meal. Set up a taco bar with:
Fried wonton shells
Marinated chicken
Chopped toppings
Bowls of crema, salsa, and shredded cheese
Lime wedges for garnish
Let everyone build their own tacos for a fun and delicious experience.
