Best 6 Asian Tacos Recipes

ASIAN FISH TACOS WITH SESAME-GINGER SLAW

Steps:

• Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.
• Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.
• Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.
• Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.
• Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW

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.

ASIAN INSPIRED PULLED PORK SHOULDER (FOR TACOS OR SLIDERS)

Steps:

• In a small sauce pan add the following items: hoisin sauce, honey, soy sauce, ½ cup of water, sesame oil, mirin, shaoxing rice wine, lemongrass fresh, ginger, garlic, and the Chinese five spice powder.
• Whisk together. Reserve 1/4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken. About 30 min, whisking occasionally to prevent burning. Remove from heat and set aside to cool completely.
• Place onion chunks in bottom of crock pot and set as low. Salt and pepper the pork on both sides and place on top of the onions.
• Baste top and sides of pork with the reserved sauce. Add the lid and cook for 6-8 hours on low or 3-5 hours on high. You will know it's done when it is falling apart. YUM!
• Add the cooled Korean inspired BBQ sauce reduction to a magic bullet or blender and blend until smooth. Set aside. Will keep in fridge for 2 weeks.
• I use this for Asian pork tacos or pulled pork sliders. Serve either one topped with shredded green and purple cabbage, thinly slices quick-pickled radishes and cucumbers, green onion, cilantro and basil. Dress with a drizzle of spicy sriracha aioli and a drizzle of the Korean inspired BBQ sauce reduction.

ASIAN SALMON TACOS

Steps:

• Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.

ASIAN TACOS

Steps:

• In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
• Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
• Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

ASIAN TACOS

Steps:

• In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes.
• In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos.
• Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally.
• To assemble the tacos, place 1/4 cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy.