Sweet Soy Glazed Chicken Tacos with Tangy Cabbage Slaw

These chicken tacos bring together sweet and savory flavors in every bite. Tender chicken strips are cooked in a sticky sweet soy glaze, then loaded into warm flour tortillas with a tangy cilantro-lime cabbage slaw. The contrast of creamy sriracha mayo and crunchy fried onions takes them over the top.

Ready in just 15 minutes, this recipe is perfect for busy weeknights when you crave something satisfying but don’t have hours to spend in the kitchen. It’s a fun twist on taco night that the whole family will love.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together mayonnaise and sriracha to make the sriracha mayo. Set aside.
2. Finely chop the cilantro. In a medium bowl, combine coleslaw mix, rice wine vinegar, sugar and half the cilantro. Season with salt and pepper to taste. Set aside.
3. Thinly slice the long green pepper into rings, discarding seeds and stem.
4. Heat cooking oil in a large skillet over medium-high heat. Add chicken strips and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes.
5. Add sliced green pepper to the skillet and cook for 1 minute. Pour in sweet soy glaze and stir to coat everything. Cook for another 1-2 minutes until the glaze is sticky and the chicken is well coated.
6. Warm the flour tortillas in a dry skillet or microwave until pliable.
7. Assemble tacos: Place a portion of the chicken and pepper mixture onto each tortilla. Top with the cabbage slaw, a drizzle of sriracha mayo and a sprinkle of crispy fried onions and remaining cilantro. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced beef or pork or even tofu, would work well with the sweet soy glaze.

What can I substitute for rice wine vinegar?

Apple cider vinegar or white wine vinegar mixed with a pinch of sugar can be used in place of rice wine vinegar.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and assemble fresh.