Hot Honey Chicken Tender Tacos

Change up your taco night with these Hot Honey Chicken Tender Tacos. Not sure about hot honey? It’s a must try! When you make your own, you can control the heat and sweet levels. It’s simply your favorite hot sauce, although I’ve only ever made it with sriracha, and then honey. A sweet heat that’s perfect for tenders.

I go equal parts honey to sriracha and it works great for my taste. You can always add a drizzle of hot sauce to your individual taco to ramp up the heat. The cool creamy slaw pairs wonderfully with these chicken tenders. Made from ingredients I always have on hand. Just pick up a bag of slaw and the dressing is a breeze.

I used a gluten free chicken tender in this recipe. I’m not generally a gluten free eater, but after trying these tenders a while back, they’ve become a frozen tender favorite. They get extra crispy (I cook longer than instructed) and their not over-breaded, just light and crispy. Once baked to crispy perfection, dunk them into your hot honey sauce.

They stay nice and crispy, even after dunking! I also really like the size of these. They’re a perfect size to fit into a small soft shell taco. Assemble onto warmed or flame toasted tortillas with a little shredded cheese, fresh avocado, creamy crunchy slaw, and some scallions. Delish!

They’re actually a little addicting…and I can’t wait to make them again…and again.

If you have a gas stove I highly recommend toasting your tortillas over the gas flame, I love a little char on my tortilla. Adds another level of flavor to tacos.

You’ll love them! Let me know what you think once you try these Hot Honey Chicken Tender Tacos! Here are a few of my other favorite taco recipes:

Roasted White Bean Tacos (vegetarian!)

Pork Cubano Tacos (using leftover pork roast!)

Spicy Chorizo Sweet Potato Tacos

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Hot Honey Chicken Tender Tacos

Everything I love about a sweet & spicy fried chicken sandwich, but in taco form!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 tacos
Author Laura Doerr


For the slaw

  • 1/4 cup mayo
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp white vinegar
  • 2 tbsp sugar
  • 1 tsp celery seed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 14 oz bag shredded cabbage or slaw mix (with carrots)

For the tacos

  • 6+ frozen breaded chicken tenders see notes
  • 1/3 cup honey
  • 1/3 cup sriracha
  • 6 small soft shell tacos heated or lightly grilled
  • 1/2 cup shredded cheddar cheese
  • 1/2 sliced avocado
  • Sliced scallions


  1. Preheat oven according to your frozen chicken tender instructions. Arrange chicken tenders on a baking sheet. Bake according to package instructions, or just longer until extra crispy.

  2. In a large bowl, combine all slaw ingredients. Mix together and refrigerate until ready to serve.

  3. In a small saucepan over low heat, whisk together the honey and sriracha. Heat for about 1 minute. Keep on extra low, or remove from heat and cover to keep warm. You don't want it to bubble or burn, just be warmed through.

  4. Once the chicken tenders are done, dunk each tender in the hot honey sauce, and place back on the baking sheet, or another plate. Assemble the tacos.

  5. Place some shredded cheese on the warmed tortilla, followed by a chicken tender. Top with fresh sliced avocado, coleslaw, and some sliced scallions. Add a drizzle of extra sriracha, or hot honey. Enjoy!

Recipe Notes

The number of chicken tenders you make will depend on how big they are, and how many tacos you want to make. If they are pretty large tenders you can get away with only one per small tortilla. If they are smaller, you may use two tenders per tortilla.

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