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Crunchy Asian-Style Chicken Tacos

Crispy Asian-Style Chicken Tacos for a Weeknight Wow

Enjoy these Crunchy Asian-Style Chicken Tacos, a quick, flavorful, and guilt-free dinner option for the whole family.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Chicken Breasts Tender protein that can be replaced with shrimp or tofu for different variations.
  • 1/4 cup Teriyaki Sauce Adds sweetness and umami; feel free to use homemade or any store-bought alternatives.
  • 1 tablespoon Sesame Oil Imparts a rich, nutty flavor; substitute with olive oil for a lighter choice, though the taste will differ.
  • 2 tablespoons Low-Sodium Soy Sauce Enhances seasoning without excess salt; swap for tamari if you need a gluten-free option.
  • 2 cloves Garlic (Fresh, Minced) Provides aromatic depth; if out of fresh, garlic powder can suffice in smaller amounts.
  • 1 tablespoon Ginger (Fresh, Minced) Introduces warmth and a hint of spice; ground ginger works as a substitute, but use less as it’s stronger.
For the Crunch
  • 1 cup Coleslaw Mix Brings freshness and crunch; create your own blend with shredded cabbage and carrots for a personalized touch.
  • 1/4 cup Green Onions (Diced) Adds brightness and a gentle onion flavor; chives can serve as a delicious alternative.
  • 1 tablespoon Rice Vinegar Balances the dish with its acidity; in a pinch, use apple cider vinegar for a similar effect.
  • 1 tablespoon Honey Acts as a natural sweetener; opt for maple syrup for a vegan option, ensuring a similar sweetness.
For the Taco Shells
  • 12 pieces Wonton Wrappers Forms the delicious taco shells; replace with tortillas for a gluten-free twist.
  • 1 tablespoon Sesame Seeds Provides an optional garnish that adds lovely crunch and visual appeal.
  • 1/4 cup Chopped Cilantro Lends fresh flavor; parsley can be a cozy alternative if cilantro isn’t available.
For the Drizzle
  • 2 tablespoons Sweet Chili Sauce Enhances the tacos with a perfect balance of sweetness and heat; feel free to skip if preferred.

Equipment

  • Mixing Bowl
  • non-stick skillet
  • muffin tin
  • Baking sheet

Method
 

Preparation Steps
  1. In a mixing bowl, combine thinly sliced chicken breasts with teriyaki sauce, sesame oil, low-sodium soy sauce, garlic, and ginger. Let it sit for at least 1 hour to absorb the flavors.
  2. Preheat your oven to 375°F (190°C). Drape wonton wrappers over the cups of an inverted muffin tin and bake for 7-9 minutes, or until golden brown.
  3. Heat a non-stick skillet over medium heat and sauté the marinated chicken slices for about 6-8 minutes, until golden brown and cooked through.
  4. In a large bowl, whisk together the coleslaw mix, diced green onions, sesame oil, rice vinegar, soy sauce, and honey until well coated.
  5. Assemble the tacos by filling each crispy wonton shell with sautéed chicken and top with the Asian slaw. Drizzle with sweet chili sauce and garnish with sesame seeds and cilantro.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 28gProtein: 20gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 330mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For extra crispiness, reheat chicken in the oven rather than the microwave. Assemble tacos fresh before serving to maintain the crispy texture.

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