Why We Like It

Do you ever crave a flavor-loaded, food truck quality delicious taco? Well, this is it! Plus, it’s another excellent reason to take advantage of the “can’t get enough of” Crunchy Coleslaw!

Marinate the Chicken:

1.5 lbs skinless boneless chicken breasts
2 Tbsp sriracha
2 Tbsp lime juice (juice from one lime)
2 Tbsp low sodium soy sauce
2 Tbsp olive oil
1 Tbsp fresh ginger (grated, or 1/2 tsp ground ginger)
1 Tbsp coconut sugar (or pure maple syrup)
1 tsp toasted sesame oil
1/8 tsp black pepper

Add to a large Ziploc bag or a large bowl. Close the bag or cover the bowl and place in the refrigerator for one hour or longer (up to overnight).

Make the Coleslaw:

4 cups coleslaw mix (shredded cabbage and carrots)
1 small red bell pepper (seeded and chopped)
1/4 cup almonds (slivered, toasted if desired)
2 Tbsp sesame seeds (or sunflower seeds, toasted if desired)
2 Tbsp pure maple syrup
1 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp rice wine vinegar
1 Tbsp olive oil
1 tsp toasted sesame oil
1/4 tsp salt
1/8 tsp black pepper

Add to a large bowl and stir to combine. Set aside in the refrigerator until ready to serve.

Make the Relish Topping:

3 green onions (sliced)
2 Tbsp fresh cilantro (chopped)
1 Tbsp lime juice (juice from half of a large lime)
3 tsp rice wine vinegar

Add to a small bowl, stir to combine, and then let sit for at least 10 minutes before serving.

Preheat the Grill

Make the Spicy Sauce (for topping):

2 Tbsp Thai chili garlic paste
2 Tbsp low sodium soy sauce
1 Tbsp coconut sugar (or pure maple syrup)
2 tsp toasted sesame oil
1 tsp rice wine vinegar
1/2 tsp sriracha

Add to a small bowl or mason jar and stir or shake to combine. Set aside until serving.

Grill the Chicken and Tortillas:

8 corn tortillas

Remove the chicken from the marinade (and discard marinade) and place directly on the grill grates. Grill for 10-15 minutes until browned and cooked through (if you have a meat thermometer, the internal chicken temperature should be at least 160 degrees).

In the last 3 minutes of grilling time for the chicken, place the tortillas on the grill until warm and lightly toasted.

When the chicken is done, let it rest for about 5 minutes before slicing.