Chicken Tacos – Put a twist on making tacos with this recipe. Made with sesame chicken, rainbow vegetables, and a blend of 3 cheeses.
Yields 10 tacos
Chicken Tacos make an easy meal for anytime!
18 minPrep Time
10 minCook Time
28 minTotal Time
Save RecipeIngredients
Rainbow slaw (can use prepackaged if desired)
1/2 cup shredded red cabbage
1 cup shredded Napa or regular cabbage
1/2 cup shredded carrots
2 tablespoons vinegar (apple cider or rice vinegar work well)
1 teaspoon toasted sesame oil
1 teaspoon honey
1 teaspoon toasted sesame seeds
For the chicken
1 tablespoon olive oil
1/2 pound cooked chicken*, shredded (I used cooked Rotisserie chicken)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 cup low sodium soy sauce
3 tablespoons fresh lime juice
3 tablespoons honey
2 teaspoons toasted sesame oil
10 Taco Shells
3/4 cup Monterey Jack Cheese, shredded
1 cup Sharp Cheddar Cheese, shredded
1/2 cup Colby Jack Cheese, shredded
Toppings(customize with your favorites & add any others you like)
1 avocado, diced
1 tomato, diced
chopped cilantro
Hoisin Sauce
Sriracha Sauce
Instructions
- Make the slawCombine all the ingredients for the slaw in a large bowl. Cover and set aside in the fridge.
- For the tacos:
- In a medium skillet, heat oil over medium high heat. Add garlic and ginger and cook for 30 seconds to a minute, until fragrant. Add the chicken then stir in the soy sauce, honey, lime juice and sesame oil. Cook for 2-3 minutes, until the sauce is reduced.
- Arrange the taco shells in the baking dish and fill evenly with Monterey Cheese. Layer evenly with chicken then top with Cheddar and Colby Jack.
- Bake until the cheese is melted, about 8-10 minutes. Remove from oven and top with rainbow slaw, diced tomatoes, avocado and cilantro. Drizzle with hoisin sauce and Sriracha if desired.
Notes
*Feel free to raw chicken breast or thighs cut into 1" cubes) and brown for 8-9 minutes, or until cooked through in the skillet before adding seasonings.
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