Asian Inspired Chicken Tacos

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings


  • 100 g boneless, skinless chicken thighs cut into 1-inch cubes
  • 7 tbsp low-sodium soy sauce
  • 2 tbsp sesame oil
  • 3 cloves garlic minced
  • 3 tbsp honey
  • 1/2 cup shredded purple cabbage
  • 1 avocado thinly sliced
  • 1/4 large cucumber shredded
  • 1/4 cup cilantro chopped
  • 1 green onion chopped
  • 1/2 lime for topping
  • 4 large tortillas
  • canola oil for cooking
  • Hoisin sauce for topping


  1. In a mixing bowl, combine the soy sauce, sesame oil, honey, and garlic. Add the cubed chicken into the marinade and mix well until every chicken piece is covered with the marinade. Let marinate in the fridge for at least 30 minutes.

  2. Heat a large pan over high heat. Place a tortilla on the pan one at a time and let toast for about 20-30 seconds or until browned. Flip the tortilla and toast the other side. Remove tortilla from heat and keep in a large bowl covered with damped towel.

  3. Heat 1 tbsp of oil on a pan over medium high heat. Add the marinated chicken into the pan and cook for about 2 minutes on each side or until cooked thoroughly. Remove chicken from pan and transfer to a bowl. If you want the chicken to have a charred flavour, drain off juice from the pan and wipe using paper towel until dry. Reheat pan on high heat and add the cooked chicken. Grill over high heat for about 30 seconds on each side or until charred and remove from heat.

  4. To assemble the tacos, place about 1/4 of the cooked chicken on a tortilla. Add the shredded purple cabbage, shredded cucumber, avocado slices, cilantro, and green onions. Top with some lime juice and Hoisin sauce to taste.