Asian Chicken Tacos with Slaw
 
 
Author:
Serves: 8 servings
Ingredients
For the Chicken:
  • 2 pounds boneless chicken breast or tenderloins
  • ½ cup soy sauce
  • ½ cup red wine vinegar
  • ⅓ cup packed brown sugar
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon chili powder
For the Slaw:
  • 1 small head Napa cabbage, thinly sliced
  • ½ head purple cabbage, thinly sliced
  • 2 carrots, shredded
  • 1 red bell pepper, thinly sliced
  • 1 yellow or orange bell pepper, thinly sliced
  • 1 bunch green onions, thinly sliced
  • ½ cup cilantro
  • 2 tablespoons Sesame seeds, toasted (plus more for garnish if desired)
For the dressing:
  • ⅓ cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • Juice of 1 lime, about 3 tablespoons
  • ¼ cup honey
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon Hoisin sauce
  • 2 cloves garlic, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon kosher salt
For serving:
  • 16 Corn or flour tortillas for serving
  • Cilantro for garnish
  • Sesame seeds for garnish
Instructions
For the chicken:
  1. Combine the soy sauce, red wine vinegar, brown sugar, Cajun seasoning and chili powder in a small bowl.
  2. Whisk until combined and sugar has dissolved.
  3. Pour marinade over chicken and place in the fridge for a few hours.
For the slaw:
  1. In a large bowl, combine all the slaw ingredients and toss to combine. Cover and refrigerate until ready to serve. Don't toss with the dressing until serving time.
  2. For the dressing: Place all of the ingredients in a jar. Cover and shake until combined. Let sit for at least 30 minutes for the flavors to combine.
  3. When ready to serve, grill the chicken and set aside to rest. Slice into strips. Toss the slaw with the dressing. Add chicken and slaw to a tortilla and garnish with extra cilantro and sesame seeds.
  4. Cook's Note: This recipe will make more slaw than you will need for just the tacos. You can easily cut the ingredients in half, but I like to not dress it all and then have some for later in the week.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/asian-chicken-tacos-and-an-apology/