When you take an amazing Mexican creation and some delicious Asian flavors and combine them in a taste explosion in your mouth, what do you call that? Asian chicken tacos of course. And these are amazing! These are easily our favorite 10 minute tacos these days. So flavorful you don’t even need any toppings. But some of our creamy coleslaw, some avocado, and maybe some red onions definitely wouldn’t hurt this bad boy. YUM.
There are so many different types of fusion foods out there. But I think one of the most popular, if not THE most popular has got to be Mexican and Asian foods.
They both have so many similar ingredients in their foods (garlic, honey, peppers, rice… etc) that when you marry the two, it just works. I mean think about it: sweet and savory Asian chicken packed into a taco (the perfect food if we’re being honest). It’s a match made in heaven. I think Asian fusions are so popular because, well let’s be real, they have been practicing this art for centuries and it’s pretty amazing. They know good flavors and how to use them. Combine that with something close to home (at least here in America) that is on it’s own delicious and you’ve got a flavor melting pot. Isn’t that how all good things are created? See what happens when you mix two good things.
These fusion tacos were inspired by just wanting something a bit different than our regular week night beef or chicken tacos (which are fabulous but still). And let me tell you, these are the easiest things I’ve ever made.
Asian Chicken Tacos
Everything about this recipe is incredibly easy to make. It’s the perfect week night taco recipe. I make it when I just seem to have run out of time and energy but still need to make up some dinner.
Easy Way to Shred Chicken Fast
Whenever I make a recipe that needs shredded chicken, I use this trick. It saves me time and the annoying process of sitting their exhausting your fingers as you pull the chicken apart with two forks tediously.
Once you’ve cooked your chicken breasts all the way through, place them into a bowl. Get your electric hand mixer out. Now, fair warning, this works super well with a good mixer. I tried to do this with a really really old hand mixer and it didn’t work quite as well (but that thing didn’t do anything quite as well).
Starting on low-medium, begin to beat the chicken until it’s shredded. If you want a little bit of a guard on the top of the bowl to prevent anything getting out, poke the beaters through a paper plate. Works like a charm.
The trick to beating your chicken into shreds is remembering that you are not mixing it. Keep coming down on the top of the big pieces of chicken instead of going in circles around the bowl.
You can increase the speed if you need to but usually I’ll get it all pretty shredded and then just pull apart by hand any pieces that just weren’t break apart for me.
There you have it. This shredding technique takes maybe 3 minutes vs the tedious job of two forks pulling until your hands cramp up.
Asian Chicken Taco Flavors
This recipe is my favorite because these are sauces and ingredients I almost always have on hand. I hate running to the store to grab one thing on a weeknight when all I want is some easy good food.
With a little soy sauce, Worcestershire sauce, fresh garlic, and teriyaki, this Asian taco meat comes together nice and quickly. The teriyaki can also be replaced with Trader Joe’s Soyaki which is amazing! But generally we use regular teriyaki. Fresh garlic is key. Don’t use it from the jar, it leaves a slightly bitter taste in the dish. You can mince or finely chop your garlic if you don’t like the bigger slices that we use. We usually just get the bag of plain coleslaw mix (pre-shredded cabbage and carrots) to mix into this cooking chicken. It really helps to give these Asian chicken tacos some extra body and a little crunch.
Let this marinade of sauce and flavors simmer together with the shredded cabbage mixed in for about 10 minutes, usually just while you get all your toppings together and maybe mix up some margaritas. This just helps all that flavor get nicely infused into the chicken.
When you’re ready to eat, stuff a warmed soft tortilla with all this goodness. Top with red onions, avocado (obviously), and if you’re into the heat some hot sauce or, my favorite, sriracha. Eat up and enjoy your new Asian chicken taco Tuesday (or everyday because these are sooo good)!
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- 2-3 Chicken Breasts, shredded
- 1/4 cup Soy Sauce
- 1/4 cup Teriyaki Sauce, (or soyaki from trader joe's)
- 3 Tbsp Worcestershire Sauce
- 2-3 Garlic Cloves, sliced or finely chopped
- 2 cups Shredded Green Cabbage or Plain Coleslaw
- In a large skillet, cook the chicken breasts over medium heat with a drizzle of olive oil until fully cooked through.
- Shred up your chicken either using the classic fork method on a cutting board OR using the electric mixer trick written about above 😉
- Place the shredded chicken back into the skillet and mix in your cabbage/coleslaw along with the rest of the ingredients.
- Let the mixture simmer over low heat for about 10-15 minutes while you get whatever toppings you want (like this easy coleslaw recipe or this creamy cilantro sauce).
- Once your ready to eat, stuff your chicken into a soft tortilla and top with nothing at all or everything and anything and enjoy!