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Asian Chicken Tacos With Sriracha Slaw

Asian Chicken Tacos

Happy Taco Tuesday! These chicken tacos have an Asian inspired twist with a hoisin chili garlic sauce, sliced cucumbers, and a creamy yet spicy sriracha broccoli slaw. Your taste buds will be loving the flavors packed in these unique and delicious tacos.

I used Siete’s [3] grain-free Cassava flour tortillas for these. They are my absolute favorite, but feel free to use whatever you like.

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Asian Chicken Tacos With Sriracha Slaw



For the chicken

1 lb. chicken breast cut into small strips

2 tbsp coconut aminos OR soy sauce

3 tbsp hoisin sauce

1 tsp asian chili garlic sauce

juice of 1/2 lime

1/2 tsp ground ginger

1 tsp arrowroot powder OR cornstarch

1 tbsp olive oil

Sriracha Broccoli Slaw 

2 cups broccoli slaw from a bag

3 tbsp avocado oil mayo or mayo of choice, or to taste

1 tbsp sriracha or to taste

juice of 1/2 lime

salt and pepper to taste

For the tacos

1/2 a cucumber cut into thin sticks

46 tortillas of choice

chopped green onion to taste

sesame seeds for topping, optional


First prepare the slaw by combining all the ingredients and refrigerating until ready to use.

Next, in a small bowl whisk together the sauce ingredients (coconut aminos, hoisin, asian chili garlic sauce, ginger, lime, and arrowroot powder) set aside.

Add olive oil to a skillet over medium heat. Add the chicken strips and cook on both sides until golden browned and cooked through.

Add the sauce and fully coat the chicken. Let cook/thicken for about 2 minutes, tossing around the chicken occasionally.

Assemble your tacos by adding slaw to the tortillas, then sliced cucumber, then the chicken, sesame seeds, and chopped green onion. Enjoy!

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