These Asian chicken tacos are filled with sweet marinated chicken breasts, pickled vegetables, crispy red peppers and cabbage. You’ll love all the flavors in these tacos!
Having made an extra batch of pickled vegetables for my soba bowl, I had to figure out what to do with them before they go bad. For no rhyme or reason, I wanted some tacos.
The first time I was exposed to the world of fusion tacos was in LA. I don’t remember where I was, but I tasted these novel things called “Korean tacos.” Mind BLOWN. Who would have thought that Asian and Mexican flavors could coexist? Genius! Now, Korean taco trucks are everywhere!
Unfortunately, I haven’t quite mastered the art of cooking bulgolgi yet, so no homemade Korean tacos for me this time. Instead, I marinated some chicken breasts with a sweet soy sauce mixture for these Asian tacos. The flavors of the marinade complimented the sweet pickled vegetables very well. If you don’t like pickled vegetables, then substitute them for other delicious vegetables!
Asian Chicken Tacos
Ingredients
- 1 lb (~450g) chicken breast
- 1/4 cup (~60ml) low-sodium soy sauce
- 2 TBS sugar
- 1/2 tsp sesame oil
- 1 inch piece of fresh ginger, peeled and minced
- 1 tsp garlic powder
- 1 1/2 TBS olive oil
- 5 corn tortillas
- 1 1/4 cups pickled vegetables
- 1 large red pepper, thinly sliced
- 1 cup (95g) shredded red cabbage
- 1 sprig of green onions, thinly sliced
- 1 tsp red pepper flakes, optional
Instructions
- Chop the chicken breast into small cubes. In a medium bowl, mix the soy sauce, sugar, sesame oil, ginger, and garlic powder. Place the chicken in the bowl and let it marinate for 30 minutes to an hour.
- When the chicken is marinated, heat a skillet with the olive oil over medium-high heat. Once the pan is hot, cook the chicken breasts (about 7-10 minutes, depending on the size of the chicken pieces).
- Distribute the cooked chicken, pickled vegetables, cabbage, red pepper, and green onions in the tortillas. Fold it up, and enjoy! If you want some more heat in the tacos, add the red pepper flakes.
- Refrigerate any leftovers in an airtight container.
Eileen says
Hooray, more pickle action! You have to love it. This sounds like a perfect combination with succulent chicken. 🙂
Lisa says
I’ve definitely been getting the pickling action on lately. Can’t wait to experiment with pickling onions!
Heidi says
Can’t find your pickled vegetables recipe.
Lisa Lin says
Hi, Heidi! Sorry, that there was a broken link in my recipe card. Here is the link to the pickled vegetables recipe: https://healthynibblesandbits.com/shrimp-pickled-vegetables-soba-bowl/
Heidi says
Thank you, Lisa. I grew up in Taiwan and always love Thai and Vietnamese foods also. I also loved any kind of noodle dish.