Sweet and Tangy Asian Chicken Tacos

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This recipe is sort of based on breaded bang bang shrimp, but I’m not a huge fan of frying things and… I didn’t have any shrimp in my freezer. So! I heavily improvised until I ended up with something edible and easy to make. It was also a great way to use my homemade flour tortillas without having fajitas for dinner for the twelfth time this month, which was a nice bonus. Don’t get me wrong–I love fajitas–but it’s always great to eat (and make) something different. Also, I took the picture above before adding avocado, so just use your imagination and pretend it’s there. 

This recipe makes 8 soft tacos, but can easily be adjusted for more/less.

Ingredients:

  • 2-3 chicken breasts
  • 8 flour tortillas
  • 1/3 cup mayonnaise
  • 2 tbsp Thai sweet chili sauce (see my recipe here!)
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp light oil
  • 2 cups cabbage, thinly sliced
  • ½ cup carrots, thinly sliced
  • ½ cup bell peppers, thinly sliced
  • OR replace cabbage, carrots, and peppers with 3 cups bagged slaw mix

Directions:

  1. Slice chicken into ½ inch chunks. Transfer into a large bowl and toss with soy sauce, salt, garlic powder, white pepper, and black pepper. 
  2. Heat light oil in a large skillet pan on medium-high. Add chicken when hot. 
  3. Cook chicken until browned on the edges and most liquid has evaporated, about 10-15 minutes.
  4. In a small bowl, add mayonnaise, sweet chili sauce, sriracha, and honey. Stir until combined into a smooth sauce. 
  5. Assemble soft tacos with slaw mix (sliced cabbage, carrots, and peppers), chicken, and sauce. Garnish with lime juice and sliced avocado if desired.

This recipe keeps for a week in the fridge if all “pieces” (slaw, chicken, sauce, and tortillas) are kept in separate containers. Simply reheat the chicken in the microwave and assemble a new soft taco! If everything is combined, an assembled soft taco will only last about 24 hours but will reheat well in the microwave (you might need to eat it with a fork, though.)

Sweet and Tangy Asian Chicken Tacos

Servings: 8 tacos

Ingredients

  • 2-3 chicken breasts
  • 8 flour tortillas
  • 1/3 cup mayonnaise
  • 2 tbsp Thai sweet chili sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 2 tsp salt
  • 2 tsp garlic powder
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp light oil
  • 2 cups cabbage thinly sliced
  • ½ cup carrots thinly sliced
  • ½ cup bell peppers thinly sliced

Instructions

  • Slice chicken into ½ inch chunks. Transfer into a large bowl and toss with soy sauce, salt, garlic powder, white pepper, and black pepper.
  • Heat light oil in a large skillet pan on medium-high. Add chicken when hot.
  • Cook chicken until browned on the edges and most liquid has evaporated, about 10-15 minutes.
  • In a small bowl, add mayonnaise, sweet chili sauce, sriracha, and honey. Stir until combined into a smooth sauce.
  • Assemble soft tacos with slaw mix (sliced cabbage, carrots, and peppers), chicken, and sauce. Garnish with lime juice and sliced avocado if desired.
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