| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 6 cups finely shredded green cabbage
- 1/2 cup fresh cilantro leaves
- 4 scallions, thinly sliced
- 1 Fresno chile, halved, seeded if desired and thinly sliced
- Kosher salt, if needed
- 3/4 cup sour cream
- 2 teaspoons chili-garlic paste
- Juice of 2 limes
- Kosher salt
- 1/4 cup hoisin sauce
- 1/4 cup apricot jam
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili-garlic paste
- 1 tablespoon toasted sesame oil
- 2 teaspoons grated fresh ginger
- 3 cups chopped skinless rotisserie chicken
- 10 taco shells
- 1 1/2 cups grated pepper jack cheese
- Lime wedges
- Fresh cilantro leaves
- White sesame seeds
- Black sesame seeds
Instructions
- Preheat the oven to 375 degrees F.
- For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos.
- For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos.
- For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.
- Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes.
- Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.
Reviews
With the ingredient list it’s a hard no for me. Who has all of these ingredients fresh year round. Nope, I’ll get take out 🙂
Huge hit with my family! Adding to our regular meal rotation. I bought bagged shredded cabbage and it worked great
Sadly, these tacos were not good. They were way too sweet and the taco shell was a weird texture with the Asian flavors. A fried wonton would’ve been much better, but it still wouldn’t have salvaged this recipe. The recipes for the slaw and the crema could’ve both been cut in half. It made twice as much slaw as is needed and at least three times as much crema. Only one of my family members liked this, and she still wouldn’t eat more than one taco.
Great! I also used frozen breaded popcorn chicken instead… cooked then tossed in sauce… then put in tacos/oven. Coleslaw and creama were fantastic. This was a delicious and a fun meal.
Made these tonight and they were a big hit! For the slaw, I cheated and bought a bag of shredded cabbage (slaw mix) and it made things so much easier! Although I liked as is, next time going to use the popcorn chicken nuggets from Publix. I think that texture would be nice. Might also use Jet Tilas General Tso’s sauce. Definitely will make again!
Sounds great gonna try it
This was a huge hit! The kids loved it too so big win! I used purple cabbage as well as green ( I had some left over from another recipe). I also cut up chicken tenderloins and cooked them instead of using rotisserie chicken. The flavors are so good and the slaw was also good by itself. Will use the recipe for the slaw with other salads as well!
Just made this for the first time. Yum! So good! I’ve been working my way through leftover rotisserie chicken recipes. This is the best one yet! Only made two changes (because of what I had on hand). First, I used jalapeño instead of Fresno. Second, I used tortilla chips instead of taco shells (nachos!). Really amazing!
This was so easy to make and absolutely delicious! Such a great twist on tacos! Even my 4.5 year old ate every bite and asked for more! Definitely will be making again….and again….
This is now in our monthly rotation. Super easy. I’ve made it at least 10 times now. Also, shhhhh don’t tell, but I save time with pre shredded cole slaw mix.