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
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.
*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.