Honey Garlic Chicken Tacos

If you are looking for a way to change up taco night, these Honey Garlic Chicken Tacos are a great Asian fusion taco packed with flavor! Chicken thighs are cooked in a sweet and savory sauce, then served with an easy slaw for a delicious and easy dinner.

Course Main Dish

Cuisine Asian, Mexican

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 571kcal

Author Deborah Harroun

Ingredients

Chicken:

2 pounds boneless, skinless chicken thighs
1/2 cup low sodium soy sauce
1/2 cup honey
1/4 cup ketchup
1/4 cup hoisin sauce
4 cloves garlic minced
1 tablespoon cornstarch
3 tablespoons water

Slaw:

4 cups thinly shredded cabbage (can use green, a mix of green and red, or bagged coleslaw mix)
1/2 cup thinly sliced red onion
1/4 cup cilantro chopped
2 tablespoons avocado oil
Juice and zest of 1 medium lime
Salt and pepper to taste

Tacos:

12 fajita size flour tortillas
Chopped cilantro
Queso fresco crumbled
Sesame seeds

Instructions

Preheat the oven to 400ºF.
Trim the chicken thighs and place them in a 9x13-inch baking dish.
2 pounds boneless, skinless chicken thighs
In a bowl, whisk together the soy sauce, honey, ketchup, hoisin, and garlic. Pour the mixture over the chicken. Turn the chicken to make sure it is coated in the sauce.
1/2 cup low sodium soy sauce, 1/2 cup honey, 1/4 cup ketchup, 1/4 cup hoisin sauce, 4 cloves garlic
Place the baking dish in the oven and bake for 20 minutes. Turn the chicken over, then continue to bake until the chicken is cooked through, about 10-12 minutes longer.
While the chicken is cooking, make the slaw. In a bowl, combine the cabbage, onion, and cilantro. Add the avocado oil, lime zest and lime juice. Mix to combine, then season to taste with salt and pepper.
4 cups thinly shredded cabbage, 1/2 cup thinly sliced red onion, 1/4 cup cilantro, 2 tablespoons avocado oil, Juice and zest of 1 medium lime, Salt and pepper
Remove the dish from the oven. Remove the chicken to a cutting board.
In a small bowl, whisk together the cornstarch and the water. Whisk this into the sauce that is leftover in the baking dish. Return the baking dish to the oven to let the sauce thicken for about 10 minutes.
1 tablespoon cornstarch, 3 tablespoons water
While the sauce is in the oven, cut the chicken into bite-sized pieces.
Remove the baking dish from the oven, whisk the sauce, then mix the diced chicken back into the sauce.
To make the tacos, top each tortilla with some of the saucy chicken. Top with the slaw, then sprinkle on some extra cilantro, queso fresco, and sprinkle with sesame seeds.
12 fajita size flour tortillas, Chopped cilantro, Queso fresco, Sesame seeds

Video

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information does not include extra cilantro, queso fresco, or sesame seeds.

Nutrition