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Food & Recipes

Easy End-of-the-Week Meal: Mesquite Chicken Tacos


Who wants to spend hours making an extravagant meal that’ll be devoured in 10 minutes? Not us! Whenever you’re in a bind, these Mesquite Chicken Tacos are ideal for a quick-and-easy end-of-the-week dinner. A blend of zesty spices plus a dash of sweet honey and a splash of tequila gives these customizable tacos a distinct, restaurant-ready flavor that’ll have everyone coming back for seconds — even the kids!


  • 2 lbs. boneless, skinless chicken breasts
  • Lime juice (3 limes) 
  • 1 Tbsp. olive oil
  • 2 Tbsp. mesquite seasoning
  • 2 Tbsp. honey
  • 2 Tbsp. tequila
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 1/4 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

For Salsa:

  • 3 ears corn, husked
  • 2 tsp. canola oil
  • 3/4 cup black beans
  • 1/4 cup red pepper, diced
  • 3 Tbsp. red onion, minced
  • 1 jalapeno, seeded and minced
  • 2 Tbsp. cilantro, chopped
  • Lime juice (1 lime)
  • 1/2 tsp. honey
  • Salt and pepper

For Crema:

  • 1/2 cup sour cream
  • 2 tsp. hot sauce
  • 1/2 tsp. honey

For Tacos:

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


1. 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 four hours or overnight.

2. 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 five to seven minutes on each side, or until the juices run clear and the chicken is cooked through. Grill the corn, turning every one to two minutes until all sides are lightly charred. Allow the chicken to rest for 10 minutes before chopping into bite-size pieces.

3. While the grill is still hot, add the corn tortillas. Cook on each side for 30 seconds to one 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.

4. 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.

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

6. 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.

7. Serve with hot sauce and lime wedges.

This recipe was originally published by the National Honey Board.

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