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Asian Chicken Tacos

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Prep:  20m  |  Cook:  30m  |  Total:  50m

Servings: 4–6

Ingredients

  • 2 chili peppers
  • 2-3 boneless chicken breasts
  • 6 Tbsp. Soy Vay® Veri Veri Teriyaki Marinade & Sauce
  • 6 6 in. flour or corn tortillas
  • 1 cup pre-made cole slaw mix
  • 1 Tbsp. seasoned rice vinegar
  • 1/4 cup mayonnaise
  • 1/2 tsp. sriracha sauce
  • 3-6 cilantro sprigs (for garnish)

Prep

  • 1.
    Finely slice the chili peppers.

Cook

  • 1.
    Place the chicken breasts in a large stockpot and pour in enough water so meat is covered by about an inch.
  • 2.
    Bring to a boil then turn heat down to medium-low.
  • 3.
    Cover and cook until the chicken shreds easily with a fork, about 1 hour. Set aside.
  • 4.
    In a medium mixing bowl, combine the shredded chicken with the Veri Veri Teriyaki sauce.
  • 5.
    In a separate medium mixing bowl, toss coleslaw vegetables and chili peppers with the vinegar.
  • 6.
    Heat tortillas until slightly brown and malleable.
  • 7.
    In a small mixing bowl, mix together mayonnaise and sriracha.
  • 8.
    Place the chicken into the tortillas and top with vegetables and sriracha mayonnaise.
  • 9.
    Garnish with cilantro.
  • 10.
    Serve immediately.

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