Experience a delightful fusion of flavors with these Honey Lime Chicken Avocado Nacho Wonton Tacos. Crispy wonton shells cradle a savory ground chicken filling, balanced perfectly by a fresh, tangy slaw topping that adds vibrant crunch and color.
These bite-sized tacos are perfect for entertaining or a fun family meal, combining warm, savory notes with cool, crisp textures. The honey lime dressing brings a subtle sweetness and zesty brightness that ties every bite together beautifully.
- The crispy wonton shell offers a unique, crunchy alternative to traditional taco tortillas.
- The honey lime chicken filling is packed with savory and sweet umami flavors that everyone loves.
- Fresh avocado and crunchy slaw topping elevate this dish with bright, refreshing textures and taste.
- Perfect party-friendly finger food that assembles easily and pleases all ages.
Ingredients
- Wonton wrappers: Thin, square sheets of dough perfect for creating crispy, golden taco shells when baked.
- Cooking spray: Used to lightly coat wonton wrappers and muffin pan for crispiness without oiliness.
- Ground chicken (1 lb/450g): Lean protein forming the flavorful savory filling base for the tacos.
- Soy sauce (2 tablespoons): Provides salty, umami depth that enhances the chicken’s flavor profile.
- Hoisin sauce (1 tablespoon): Adds sweet and tangy nuances to complement the savory chicken filling.
- Sesame oil (1 tablespoon): Imparts a rich, nutty aroma and taste characteristic of Asian-inspired dishes.
- Garlic powder (1 teaspoon): A subtle pungent note elevates the savory aspect without overpowering.
- Ground ginger (1 teaspoon): Introduces warm, zesty spice that pairs well with honey and lime accents.
- Brown sugar (1 tablespoon): Balances out salty and spicy flavors with gentle caramel sweetness.
- Salt and pepper: Essential seasonings to taste, enhancing all other ingredients.
- Shredded cabbage (1 cup): Crisp, fresh vegetable bringing cool crunch to the slaw topping.
- Shredded carrots (½ cup): Sweetness and vibrant color that adds texture contrast to the slaw.
- Chopped green onions (¼ cup): Mild onion sharpness to spark the fresh vegetable mix.
- Mayonnaise (2 tablespoons): Creamy base for the honey lime dressing, binding slaw flavors together.
- Rice vinegar (1 tablespoon): Adds acidity that brightens the slaw with a gentle tang.
- Honey (1 teaspoon): Sweetens and balances the vinegar to create a harmonious dressing.
- Chopped cilantro (optional): Herbaceous garnish enhancing freshness and aroma.
- Sesame seeds (optional): Adds nutty flavor and visual appeal as a finishing touch.
Instructions
- Preheat oven and prepare wonton taco shells
Begin by preheating your oven to 350°F (175°C). Lightly spray a muffin pan to prevent sticking. Press each wonton wrapper gently into the muffin cups, molding into taco shell shapes. Spray the outsides again with cooking spray to encourage even crisping. Bake for 8-10 minutes until golden and crisp; remove to cool. This step creates sturdy, crunchy shells perfect for holding the filling without sogginess.
- Cook and flavor ground chicken filling
Heat a large skillet over medium and cook the ground chicken, breaking it apart until fully browned and no longer pink. Drain excess fat to avoid greasiness. Stir in soy sauce, hoisin sauce, sesame oil, garlic powder, ground ginger, brown sugar, salt, and pepper. Continue cooking 3-4 more minutes to meld the flavors and slightly thicken the mixture. This richly seasoned meat filling provides robust savory notes that complement the fresh toppings.
- Prepare fresh slaw topping with honey lime dressing
In a bowl, combine shredded cabbage, carrots, and chopped green onions for a crisp vegetable medley. Whisk together mayonnaise, rice vinegar, and honey in a small bowl to form a creamy, tangy dressing. Toss the slaw mixture well to coat evenly. This refreshing topping adds contrast and lightness against the warm chicken and crispy shells.
- Assemble wonton tacos just before serving
Carefully fill each crispy wonton shell with a generous spoonful of the warm chicken mixture. Top with a mound of the bright, creamy slaw. Garnish with chopped cilantro and a sprinkle of sesame seeds if desired. Serve immediately to maintain the perfect balance of crispy texture and fresh, layered flavors.
- Do not overbake wonton shells; remove them as soon as golden to avoid brittleness and cracking.
- Ensure chicken filling is well-coated and thick to prevent soggy taco shells after assembly.
- Assemble tacos just before serving to keep shells crispy for the best eating experience.
Storage Tips
Store leftover chicken filling and slaw separately in airtight containers in the refrigerator for up to 3 days. Keep the baked wonton shells in an airtight container at room temperature to preserve crispness for a day. Avoid assembling tacos in advance to maintain optimal texture.
Serving Suggestions
Serve these wonton tacos as a crowd-pleasing appetizer or a fun main course alongside a fresh green salad or guacamole. They pair beautifully with light beers, margaritas, or sparkling water for a festive occasion.
- Use a non-stick or well-oiled muffin pan to easily release the wonton shells after baking.
- For extra creaminess, add diced avocado directly to the slaw or as a topping.
- Customize the slaw by adding thinly sliced radishes or jalapeños for heat and color.
FAQs
- Can I use other proteins instead of ground chicken?
Yes, ground turkey or pork will work well with the same seasoning blend, adjusting cooking times slightly.
- How to keep the wonton shells from cracking when filling?
Don’t overbake them and handle gently when filling. Using less wet fillings also helps prevent cracking.
- Can I prepare any components ahead of time?
Chicken filling and slaw can be made a day before and refrigerated, but assemble tacos just before serving.
- Is there a vegetarian version of this recipe?
Try substituting chicken with firm tofu or seasoned beans and skip meat-based sauces for a vegetarian option.
- How do I store leftovers to keep shells crispy?
Keep shells separate from filling in an airtight container at room temperature to avoid sogginess.
- What can I use if I don’t have hoisin sauce?
Try a combination of soy sauce, honey, and a splash of rice vinegar as a substitute to mimic sweet and tangy notes.
Honey Lime Chicken Wonton Tacos
Equipment
- 1 muffin pan for shaping wonton wrappers
- 1 large skillet
- 1 mixing bowl
- 1 small bowl for dressing
Ingredients
- 24 wonton wrappers
- Cooking spray
- 1 lb ground chicken
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar
- Salt and pepper to taste
- 1 cup shredded cabbage
- ½ cup shredded carrots
- ¼ cup chopped green onions
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- Optional: chopped cilantro and sesame seeds for garnish
Instructions
- Preheat oven to 350°F (175°C) and lightly spray a muffin pan with cooking spray.
- Gently press one wonton wrapper into each muffin cup to form a taco shell and spray tops with cooking spray.
- Bake for 8-10 minutes until golden and crispy, then set aside to cool.
- In a large skillet over medium heat, cook ground chicken until no longer pink, breaking it up while cooking.
- Drain excess fat if needed, then stir in soy sauce, hoisin sauce, sesame oil, garlic powder, ground ginger, brown sugar, salt, and pepper.
- Cook for 3-4 minutes more until chicken is well coated and heated through.
- In a mixing bowl, combine shredded cabbage, carrots, and green onions.
- In a small bowl, whisk mayonnaise, rice vinegar, and honey, then drizzle over the slaw and toss to coat.
- Spoon chicken filling into each wonton shell and top with the slaw mixture.
- Garnish with chopped cilantro and sesame seeds if desired and serve immediately.
Notes
- Avoid overbaking shells to prevent brittleness.
- Ensure filling is thick to keep shells crisp.
- Assemble tacos just before serving for best texture.
