Description
These Crunchy Asian-Style Chicken Tacos combine tender, flavorful chicken strips cooked in a savory and slightly sweet Asian-inspired sauce, paired with a fresh and crunchy slaw, all served in crispy taco shells. The dish offers a delightful fusion of textures and flavors perfect for a quick and satisfying meal.
Ingredients
Scale
For the Chicken:
- 1 lb chicken breast, cut into small strips
- 1 tablespoon olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon chili flakes (optional)
For the Slaw:
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
For Assembly:
- 8 small crunchy taco shells
- 1 tablespoon sesame seeds
- Lime wedges for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes until golden brown and fully cooked.
- Prepare the Sauce: In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and chili flakes. Stir well to combine all the flavors.
- Sauce the Chicken: Pour the sauce over the cooked chicken, tossing to coat evenly. Let the mixture simmer for 2-3 minutes until the sauce thickens and clings nicely to the chicken.
- Make the Slaw: In a separate bowl, combine shredded cabbage, shredded carrots, sliced green onions, and chopped cilantro. Toss well to create a fresh, crunchy slaw.
- Assemble the Tacos: Fill each crunchy taco shell with the sauced chicken mixture, top generously with the slaw, and sprinkle with sesame seeds for added texture and flavor.
- Serve: Garnish the tacos with lime wedges and serve immediately for a delicious, crunchy, and flavorful meal.
Notes
- You can substitute chicken breast with chicken thighs for a juicier result.
- To make this recipe gluten-free, use tamari instead of soy sauce and confirm taco shells are gluten-free.
- Adjust chili flakes to your preferred spice level or omit if you want a milder dish.
- Leftover chicken and slaw can be stored separately in airtight containers in the fridge for up to 2 days.
- Add avocado slices or a drizzle of sriracha mayo for extra creaminess and heat.
