
To make these loaded tacos, you’ll glaze tender chicken and shredded red cabbage in an umami-rich blend of hoisin mixed with sweet Thai chili sauce. Nestle that savory-sweet chicken into warm flour tortillas and top with a bright, refreshing cucumber-scallion for a quick weeknight meal in a speedy 20 minutes.
10 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
1 ounce
Sweet Thai Chili Sauce
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
½ unit
Cucumber
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar