1/2 cup local honey
1 tablespoon sriracha
4 tablespoons olive oil
1 whole (approximately 1 pound) boneless, skinless chicken breast
2 medium zucchini (or summer squash), trimmed, sliced in 1/4-inch lengths
Kosher or sea salt
Freshly ground black pepper
1 bunch radishes, washed, trimmed and coarsely grated
1 medium carrot, coarsely grated
1 medium sweet onion, coarsely grated
1/2 jalapeño pepper, stemmed, seeded and finely chopped
8 soft corn tortillas
In a medium bowl, whisk together the honey and sriracha sauce. Divide in half. Refrigerate half of the sauce in an airtight container until ready to serve.
In another medium bowl, make the marinade by combining the other half of the honey-sriracha sauce with the olive oil and whisk until the oil is completely incorporated into the sauce.
Place the chicken breast in an airtight container. Place the zucchini in a separate airtight container and season each with salt and pepper. Divide marinade among containers, tossing with separate forks to avoid contamination. Refrigerate for 1 hour and up to 24 hours.
Meanwhile, combine remaining vegetables in a fine-mesh sieve over a large mixing bowl and allow to drain for 1 hour, pressing down occasionally with a spoon. (May be made up to 1 day in advance and stored in an airtight container in the refrigerator until ready to serve.)
Preheat grill to medium-high heat or prepare coals.
Grill the zucchini until cooked through and lightly charred, approximately 6 minutes per side. Grill the chicken until its juices run clear when pierced with a fork, approximately 5 minutes per side. Let the chicken rest for 5 minutes before slicing, then chop into 1/2-inch cubes.
When ready to serve, warm the corn tortillas on the grill, approximately 30 seconds per side. Serve 2 corn tortillas per person, topped with zucchini, chicken and slaw. Season and drizzle reserved honey-sriracha sauce over top and serve them forth.
Amy McCoy is author of Poor Girl Gourmet and founder/blogger of PoorGirlGourmet.com.