We’re always up for a sweet and savory dinner pairing, and these tacos are just that. Chicken breast strips are cooked in a sweet soy glaze until the glaze is sticky and the chicken is tender. They’re stuffed into steamy tortillas, along with a tangy, cilantro-flecked cabbage slaw. Of course, we’d never skip out on taco toppings, and these ones don’t disappoint: There’s creamy, spicy sriracha mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Shredded Red Cabbage
Chicken Breast Strips
Flour Tortillas(ContainsSoy, Wheat)
Rice Wine Vinegar
Sweet Soy Glaze(ContainsSoy, Wheat)
Crispy Fried Onions(ContainsWheat)
• Wash and dry all produce. • Roughly chop cilantro. Trim and peel carrot; grate on the largest holes of a box grater. • In a medium bowl, toss together grated carrot, cabbage, vinegar, half the cilantro, 1 tsp sugar, and a pinch of salt until thoroughly combined. • 4 SERVINGS: Use 2 tsp sugar.
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze and cook until chicken is coated and glaze has thickened, 1-2 minutes. Remove from heat.
• While chicken cooks, in a small bowl, combine mayonnaise with sriracha to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with chicken and slaw (draining first). Top with sriracha mayo, crispy fried onions, and remaining cilantro. Serve.