Air Fryer Chipotle Honey Glazed Chicken Tacos

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Coated in a sweet and spicy chipotle honey glaze, cooked quickly in the air fryer and served in warm tortillas for an easy taco night. This Mexican-inspired Cinco de Mayo recipe, ready in about 22 minutes, pairs chicken breasts, chipotle peppers in adobo sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, boneless and skinless chicken breasts
1 pepper, finely chopped chipotle peppers in adobo sauce
2 tbsp honey
1 tbsp olive oil
1 tsp garlic powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
1/4 cup, chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: In a bowl, combine 2 tbsp honey, 1 finely chopped chipotle pepper in adobo sauce, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to create the glaze.
Step 2: Slice 1 lb boneless, skinless chicken breasts into 1/2-inch strips and toss them thoroughly in the chipotle honey glaze until fully coated.
Step 3: Preheat your air fryer to 375°F. Arrange the chicken strips in a single layer in the air fryer basket and cook for 10-12 minutes, shaking halfway through, until the chicken is cooked through and edges are slightly caramelized.
Step 4: While the chicken cooks, warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Assemble tacos by dividing the cooked chicken evenly among the tortillas, topping with 1/4 cup chopped fresh cilantro, and serving with lime wedges for squeezing over.