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SideChef
Recipes
Dairy-Free
Asian Tacos
Recipe

9 INGREDIENTS • 9 STEPS • 30MINS

Asian Tacos

4
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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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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
Fresh Cilantro
1/2 cup
Fresh Cilantro
Sriracha
1 tsp
Sriracha
Chicken Breast
2
Chicken Breasts
Red Fresno Chili Pepper
1
Red Fresno Chili Pepper
Rice Vinegar
1 Tbsp
Rice Vinegar
White Corn Tortilla
4
White Corn Tortillas
Mayonnaise
1 pckg
Mayonnaise
Teriyaki Sauce
1/4 cup
Teriyaki Sauce
Used Soy Vay Veri Veri Teriyaki Sauce
Coleslaw Mix
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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Asian Tacos
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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 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 (1/4 cup) and toss to combine.
step 5 In a medium bowl, combine the shredded chicken with Teriyaki Sauce (1/4 cup) 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 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 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!
step 9 Place the chicken into the tortillas and top with the slaw and sriracha mayonnaise. Garnish with cilantro. Serve and enjoy!
Tags
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Dairy-Free
Lunch
Date Night
Snack
Shellfish-Free
Quick & Easy
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