Sweet Soy Glazed Chicken Tacos with Tangy Cabbage Slaw and Sriracha Mayo

These chicken tacos are the perfect blend of sweet, savory and tangy flavors. Tender chicken breast strips are coated in a sticky sweet soy glaze, then loaded into warm flour tortillas with a bright, cilantro-flecked cabbage slaw. A drizzle of creamy sriracha mayo and a sprinkle of crispy fried onions add the perfect finishing touch.

Ready in just 15 minutes, this recipe is ideal for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of textures and flavors will make these tacos a new family favorite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine the mayonnaise and sriracha to make the sriracha mayo. Set aside.
2. Trim and grate the carrot. Pick the cilantro leaves from the stems and roughly chop the leaves.
3. In a medium bowl, combine the shredded red cabbage, grated carrot, rice wine vinegar and half of the chopped cilantro. Season with salt and pepper to taste. Toss well to make the slaw.
4. Pat the chopped chicken breast dry with paper towels. Season with salt and pepper.
5. Heat a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes.
6. Add the sweet soy glaze to the skillet with the chicken. Cook, stirring, until the glaze is sticky and coats the chicken, about 1 minute. Remove from heat.
7. Warm the flour tortillas in the microwave or a dry skillet.
8. Assemble the tacos: Place a portion of the glazed chicken on each tortilla. Top with the cabbage slaw, a drizzle of sriracha mayo, crispy fried onions and the remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well. Just adjust the cooking time as needed until they are cooked through.

What can I use instead of rice wine vinegar?

You can substitute with apple cider vinegar or white wine vinegar mixed with a pinch of sugar.

How do I store leftovers?

Store the chicken, slaw and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a skillet before assembling.