Tacos are such a favorite in this house. They’re actually one of my all time favorite foods! I just love to try different combinations and spice them up whenever we have them here. These teriyaki chicken tacos were inspired by the incredible tacos we had at a local Asian restaurant and I just went nuts for them. The combination of Asian flavors in my beloved taco package was just a match made in heaven. So I decided to recreate them at home and it was so fun!
After that it was just all about assembly. I toasted up my corn tortillas quickly, then piled on a scoop of rice, scoop of chicken and a big heap of that gorgeous, colorful slaw. I even sprinkled some sesame seeds on top of the chicken for that extra flavor and texture. Oh my, they were everything I needed in a taco. Hope you all love them too! Enjoy!! xoxo
These are such incredible and flavorful teriyaki chicken tacos served with fragrant scallion rice and a gorgeous Asian slaw!
- 2 cups shredded red cabbage
- 2 cups shredded carrots I used rainbow carrots
- 1/2 a red onion thinly sliced
- 1 whole lime juiced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 stick butter
- 1 cup long grain white rice
- 1 1/2 cups chicken stock
- 1/2 cup thinly sliced scallions
- 1 dash sesame oil
- 1.5 pounds boneless, skinless chicken thighs diced into small chunks
- 1 tablespoon fresh ginger minced
- 2 cloves garlic minced
- 1/3 cup soy sauce
- 1/4 cup dark brown sugar
- 2 tablespoons honey
- toasted sesame seeds for sprinkling on top
- 12 whole corn tortillas taco sized
First, make the slaw. Simple stir the cabbage, carrot, red onion, lime juice, soy sauce and rice wine vinegar together thoroughly in a bowl. Set it aside to let the flavors marry and the liquids wilt the veggies a little while you make everything else. Then start on the rice. Melt the butter in a medium sauce pan, then add the rice to toast it for just a couple of minutes. Pour in the chicken stock and let it come to a gentle boil. Cover the pot and reduce the heat to low. Let the rice cook until tender for about 15 to 20 minutes. When it is done, stir in the scallions and let them get fragrant in the hot rice.
While the rice cooks, make the chicken. Heat the sesame oil in a large skillet with deep sides over medium high heat. Add the chunks of chicken and let them cook for a couple of minutes, until they start to become white. Add in the ginger and garlic and let them become fragrant for a couple of minutes. Finally, pour in the soy sauce, brown sugar and honey. Let the mixture gently boil for 10-15 minutes until it is a thick glaze that lovingly coats the chicken.
Now it's just time to assemble! Warm up the tortillas however you like best (I like the griddle but microwave works too). Scoop a generous spoonful of the rice on each tortilla, then scoop a spoonful of the chicken on top of the rice. Sprinkle the chicken with sesame seeds, then pile a small mound of the slaw on the very top. Serve immediately and enjoy!! If you keep all of the components stored in airtight containers separately, they also make great leftovers.