Description
Crunchy Asian-Style Chicken Tacos combine tender, savory chicken strips coated in a flavorful sesame-ginger sauce, paired with a fresh and crunchy slaw, all served in crispy taco shells. This quick and easy dish offers a delightful fusion of Asian flavors with a crunchy taco twist, perfect for a vibrant weeknight 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 prepared sauce over the cooked chicken in the skillet, tossing to coat evenly. Let the mixture simmer for 2-3 minutes until the sauce thickens and clings to the chicken.
- Make the Slaw: In a separate bowl, combine shredded cabbage, shredded carrots, sliced green onions, and chopped cilantro. Toss together until well mixed.
- Assemble the Tacos: Fill each crunchy taco shell with the sauced chicken mixture, then top generously with the prepared slaw. Sprinkle each taco with sesame seeds for added texture and flavor.
- Serve: Garnish tacos with lime wedges on the side for squeezing over just before eating, adding a fresh citrus brightness. Enjoy immediately while the shells are crunchy.
Notes
- You can substitute chicken thighs for chicken breasts for a juicier texture.
- For a gluten-free option, use tamari sauce instead of soy sauce and confirm taco shells are gluten-free.
- Adjust chili flakes to your preferred spice level or omit if sensitive to heat.
- Slaw can be prepped ahead of time and kept refrigerated to save time.
- This recipe works well with small soft tortillas if you prefer a softer taco shell.
