Mesquite Chicken Tacos

Mesquite Chicken Tacos
By: Cox's Honey



  • 2 lbs. – boneless, skinless chicken breasts
  • Juice of 3 limes
  • 1 tablespoon – olive oil
  • 2 tablespoons – mesquite seasoning
  • 2 tablespoons – honey
  • 2 tablespoons – tequila
  • 1 teaspoon – cumin
  • 1/2 teaspoon – coriander
  • 1/4 teaspoon – smoked paprika
  • 1 teaspoon kosher – kosher salt
  • 1/2 teaspoon – black pepper


  • 3 – ears corn husked
  • 2 teaspoons – canola oil
  • 3/4 cup – black beans
  • 1/4 cup – diced red pepper
  • 3 tablespoons – minced red onion
  • 1 – jalapeno seeded and minced
  • 2 tablespoons – chopped cilantro
  • Juice of 1 lime
  • 1/2 teaspoon – honey
  • Salt and pepper


  • 1/2 cup – sour cream
  • 2 teaspoons – hot sauce
  • 1/2 teaspoon – honey


  • 8 – corn tortillas
  • 1 cup – shredded Monterey Jack cheese
  • 1 – avocado sliced
  • Lime wedges
  • 2 cups – shredded lettuce


In a small bowl, whisk together lime juice, olive oil, mesquite seasoning, honey, tequila, cumin, coriander, smoked paprika, salt, and pepper. Add the chicken to a large zip-closed bag and pour in the marinade. Give the bag a shake to coat the chicken. Refrigerate for at least 4 hours or overnight.


Preheat a gas or charcoal grill. Drizzle the corn with canola oil and season with salt and pepper. Place the chicken and corn on the grill. Grill the chicken for 5-7 minutes on each side, or until the juices run clear and the chicken is cooked through. Grill the corn, turning every 1-2 minutes until all sides are lightly charred. Allow the chicken to rest for 10 minutes before chopping into bite-size pieces.


While the grill is still hot, add the corn tortillas. Cook on each side for 30 seconds to 1 minute, or until lightly charred on each side. Remove from the grill and place on top a sheet of aluminum foil. Close the aluminum foil around the tortillas to keep warm.


To make the corn salsa, remove the corn kernels from the cob and add them to a large bowl. Add the remaining salsa ingredients and mix to combine. Season with salt and pepper to taste.


To make the crema, add sour cream, hot sauce, and honey to a small bowl; whisk to combine.


Assemble the tacos by adding a layer of chopped chicken to the bottom of the tortilla. Top with lettuce, corn salsa, shredded cheese, and a few avocado slices. Drizzle the crema over the top. Serve with hot sauce and lime wedges.


Recipe provided courtesy of the National Honey Board



Case (12 ea) of 32 oz. Squeeze Bottles$125.00

Twelve 32 oz. Cox’s Delicious Clover Honey squeeze bottles. Great for food storage or family gatherings.