Step 1: Marinate the Chicken
In a medium bowl, whisk together honey, lime juice and zest, garlic, chili powder, cumin, salt, and pepper. Add the chopped chicken and toss to coat thoroughly. Let it marinate for at least 20–30 minutes in the refrigerator to absorb all the bold, tangy flavors.

Step 2: Cook the Chicken
Heat a large skillet over medium heat. Add a splash of oil if needed, then add the marinated chicken. Cook for about 6–8 minutes, stirring occasionally, until fully cooked and lightly caramelized. Set aside and keep warm.

Step 3: Fry the Wonton Wrappers
In a deep skillet or fryer, heat oil to 350°F (175°C). Gently fold each wonton wrapper into a taco shape using tongs, holding until crisp (about 30–60 seconds), then place them on a paper towel-lined plate to drain. You’ll get beautifully golden mini taco shells.

Step 4: Make the Avocado Crema
In a blender or small food processor, combine avocado, sour cream (or Greek yogurt), lime juice, and a pinch of salt. Blend until smooth. If it’s too thick, add a splash of water or lime juice until it reaches drizzle consistency.

Step 5: Assemble the Tacos
Fill each crispy wonton shell with a spoonful of honey lime chicken, followed by black beans, diced avocado, tomato, and red onion. Drizzle with avocado crema and garnish with chopped cilantro for a fresh finish.