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Asian Chicken Tacos

Asian Chicken Tacos with a simple mango slaw, creamy avocado, and an easy four-ingredient Sriracha-lime sauce makes a quick, 30 minute weeknight meal!
Course Dinner, Main Course
Cuisine American, Healthy
Keyword Asian Chicken Tacos
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 489kcal
Cost $6.12


Sriracha Sauce

  • 1/2 cup (108g) real mayonnaise (I love Hellman's/Best Foods)
  • 2 large limes (1/2 teaspoon zest; 4 tablespoons juice)
  • 3 teaspoons Sriracha sauce
  • 1 teaspoon white sugar

Mango Avocado Slaw

  • 1 cup (160g) thinly sliced honey mangoes (~2-4 mangoes)
  • 2 cups (120g) very thinly sliced green cabbage
  • 1 cup (25g) coarsely chopped cilantro
  • 1/2 cup (40g) thinly sliced red onion
  • 1 cup (70g) matchstick (thinly sliced) carrots (~2 large carrots)


  • 3/4ths a pound (12 oz; 345g) shredded rotisserie chicken (See Note 1)
  • 10-12 mini flour or corn tortillas + olive oil (or canola) cooking spray
  • 1 large avocado, optional
  • Additional limes and cilantro for serving


  • SRIRACHA SAUCE: Zest part of 1 lime to get about 1/2 teaspoon lime zest, and then juice 2 limes to get about 4 tablespoons lime juice. Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).
  • SLAW: Peel the mangoes. Cut the two sides from the pit in the center and thinly slice those two sides. Add to a large bowl. Thinly slice the green cabbage, and pack 2 cups full of the cabbage. Coarsely chop the cilantro, loosely measure to get 1 cup. Add both cabbage and cilantro to bowl. Very thinly slice 1/2 a red onion, cut the carrots into matchsticks, and add both to the bowl. Toss the slaw with tongs.
  • TORTILLAS: Spray both sides of the tortillas with cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively, warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.
  • PROTEIN: See Note 1. We use rotisserie chicken; pull it from the bones and give it a quick shred or coarse chop. Warm through if needed (We often buy a hot rotisserie chicken right before making these, so no extra heating is required).
  • ASSEMBLE: Fill each charred tortilla with chicken, a generous spoonful of the slaw, and a nice drizzle of the sauce. Add additional cilantro, a squeeze of lime juice and sliced avocado to each taco, as desired.



Note 1: For the protein, use about 3/4 pound of what you like best. We used a prepared and shredded rotisserie chicken (super quick prep!) and also have tried cutting up the chicken breast into small pieces and cooking it in a skillet with oil. Alternatively, grilled chicken would be delicious. Grilled shrimp, fish or steak would also be tasty. Whatever you like best!


Serving: 1serving | Calories: 489kcal | Carbohydrates: 47.3g | Protein: 24.1g | Cholesterol: 73.6mg | Sodium: 339.8mg | Fiber: 6.6g | Sugar: 13.6g