Best 3 Asian Chicken Tacos With Slaw Recipes
Tantalize your taste buds with a culinary journey to Asia with these delectable Asian chicken tacos, a symphony of flavors that will transport you to the vibrant streets of Bangkok or Shanghai. Marinated in a fragrant blend of soy sauce, garlic, ginger, and honey, the chicken is grilled to perfection, delivering a succulent and smoky taste. Perfectly nestled in warm tortillas, the chicken is adorned with a refreshing slaw made from shredded cabbage, carrots, and red onions, tossed in a tangy dressing of rice vinegar, sesame oil, and lime juice. A sprinkle of chopped cilantro and peanuts adds a final touch of texture and flavor, completing this irresistible dish.
In addition to the main recipe, this article also includes three additional recipes to elevate your taco experience. Learn how to make a homemade Sriracha mayo that adds a spicy kick, a creamy avocado salsa that brings a cooling balance, and a zesty pickled cucumber salad that adds a crunchy sourness. With these recipes at your disposal, you can customize your tacos to your liking, creating a unique and unforgettable meal.
SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW
A slow cooker allows the chicken to get so tender, it just shreds apart while soaking up the delicious marinade. These are a perfect combination of sweet, tangy, and spicy in a tacolicious bite! I use a microplane rasp grater for the ginger and lime. Makes 4 soft taco-sized portions or 8 fajita-sized portions! Enjoy!
Provided by A K
Categories Main Dish Recipes Taco Recipes
Time 4h20m
Yield 4
Number Of Ingredients 27
Steps:
- Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
- Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
- Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
- Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
- Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
- Cook in the preheated oven until warm, 3 to 5 minutes.
- Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.
Nutrition Facts : Calories 407.4 calories, Carbohydrate 36.1 g, Cholesterol 78.5 mg, Fat 17.7 g, Fiber 10.6 g, Protein 33.8 g, SaturatedFat 3.4 g, Sodium 1105.8 mg, Sugar 18.2 g
PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI
Steps:
- Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
- Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
- Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
- Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
- Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.
CHICKEN WONTON TACOS
Light and tasty, these make a great appetizer or a quick and easy main dish! Kids love them! Finally a dish that makes use of ground chicken but not so far-fetched. I bake the wonton wrappers to save time and it eliminates most of the fat. Although time-consuming, you can fry wrappers in sesame or olive oil for the extra flaky shells, folded in a triangle for about 1 minute on each side. I loved the ones at Applebee's® and decided to attempt a home version. I was extremely pleased with the healthier version! Top tacos with cilantro, red onion, or sweet onion, if desired. Serve lime wedges on the side.
Provided by OdaMae
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 1h30m
Yield 7
Number Of Ingredients 10
Steps:
- Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
- Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
- Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 21.1 g, Cholesterol 43.8 mg, Fat 9.7 g, Fiber 2.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 754.8 mg, Sugar 7 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your Asian chicken tacos will taste. This is especially true for the slaw, as fresh cabbage and carrots will give it a crisp texture and bright flavor.
- Don't overcrowd the pan: When cooking the chicken, be sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Use a variety of toppings: The great thing about Asian chicken tacos is that you can top them with a variety of different ingredients. Some popular choices include shredded cabbage, carrots, cilantro, green onions, and crushed peanuts.
- Make sure the slaw is well-drained: Before adding the slaw to the tacos, be sure to drain it well. This will prevent the tacos from getting soggy.
- Serve the tacos immediately: Asian chicken tacos are best served immediately after they are made. This will ensure that the chicken is still crispy and the slaw is still fresh.
Conclusion:
Asian chicken tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. With their crispy chicken, fresh slaw, and flavorful sauce, these tacos are sure to be a hit with everyone. So next time you're looking for a new taco recipe to try, give these Asian chicken tacos a try. You won't be disappointed!
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