9 INGREDIENTS • 9 STEPS • 30MINS

Asian Tacos

Name: Asian Tacos
Total time: PT1800.0S
Yield: 2
Ingredients: 0.25 ounce Fresh Cilantro; 1 teaspoon Sriracha; 2 Chicken Breast; 1 Red Fresno Chili Pepper; 1 tablespoon Rice Vinegar; 4 White Corn Tortilla; 1 package Mayonnaise; 1/4 cup Teriyaki Sauce; 7 ounce Coleslaw Mix

Recipe

4.0

1 rating

A recipe by Soy Vay: "A crunchy, zesty slaw tops the tender shredded chicken in these tacos garnished with fresh cilantro and Sriracha mayo. It’s all nestled in a warm corn tortilla. We’re hungry already!"

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A recipe by Soy Vay: "A crunchy, zesty slaw tops the tender shredded chicken in these tacos garnished with fresh cilantro and Sriracha mayo. It’s all nestled in a warm corn tortilla. We’re hungry already!"

30MINS

Total Time

$4.26

Cost Per Serving

Ingredients

Servings

2

us / metric

1/2 cup

Fresh Cilantro

1 tsp

Sriracha

2

Chicken Breasts

1

Red Fresno Chili Pepper

1 Tbsp

Rice Vinegar

4

White Corn Tortillas

1 pckg

Mayonnaise

4 Tbsp

Teriyaki Sauce

Used Soy Vay Veri Veri Teriyaki Sauce

1 cup

Coleslaw Mix

Nutrition Per Serving

VIEW ALL

Calories

154

Fat

7.1 g

Protein

3.2 g

Carbs

18.9 g

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Cooking InstructionsHide images

step 1

Remove the Fresh Cilantro (1/2 cup) leaves from the stems and discard stems. Roughly chop the cilantro and hold for plating.

step 2

Remove the stem, pith and seeds from the Red Fresno Chili Pepper (1) and discard. Slice the chili into 1/4 inch rounds and set aside.

step 3

Pat dry the Chicken Breasts (2) with paper towels and place in a large saucepot with enough water to cover.

step 4

Bring to a boil over medium-high heat and then turn heat down to medium-low. Cover and cook until the chicken shreds easily with a fork, about 10 to 12 minutes. Shred the chicken by pulling apart with your fingers or two forks and set aside.

step 5

In a medium bowl, combine the shredded chicken with Teriyaki Sauce (4 Tbsp) and toss to combine.

step 6

In another medium bowl, toss Coleslaw Mix (1 cup) and Fresno chili pepper with the Rice Vinegar (1 Tbsp).

step 7

In a small bowl, mix together the Sriracha (1 tsp) and Mayonnaise (1 pckg).

step 8

Heat a small sauté pan over medium-high heat. Add the White Corn Tortillas (4) one by one, and heat until very hot. Keep warm for plating.

step 9

Place the chicken into the tortillas and top with the slaw and sriracha mayonnaise. Garnish with cilantro. Serve and enjoy!