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Sriracha Grilled Chicken Taco Bowls with Creamy Avocado Sauce
Grilled chicken marinated with a sriracha, honey and garlic sauce served in a taco bowl drizzled with a creamy avocado sauce is the perfect way to end any day.
Nestle a tortilla in the space between 4 cups to form a "bowl."
Repeat with 3 more tortillas, making 4 bowls total.
Bake until firm and beginning to brown, about 10 minutes.
Transfer to a wire rack to cool. Repeat with the remaining 4 tortillas.
Creamy Avocado Sauce
Add all the ingredients into a food processor and pulse a few times until it is all well combined. This is a 5 minute process. Easy peasy!
Sriracha Grilled Chicken
Season the chicken breasts with salt and ground pepper.
Combine the honey, sriracha, and garlic together. Set aside part of the sriracha sauce, about 1 1/2 tablespoons. Add the remaining to the chicken and let stand for 15 minutes (or up to 1 hour) to marinate.
Prep the lettuce, carrots and onion. Set aside.
Grill the chicken about five minutes per side. Once grilled, let them sit for 5 minutes before cutting them into strips.
Grab a taco bowl, assemble with some lettuce, carrot sticks, grilled chicken strips, drizzle some creamy avocado sauce and some honey sriracha garlic sauce.