Happy Taco Tuesday! I have a little fiesta for you in the form of Ginger Chicken Tacos.

Easy marinated Ginger Chicken Tacos, grilled to perfection and topped with a crunchy Asian slaw. Quick, healthy and SO delicious! Recipe at wellplated.com | @wellplated

This post is brought to you by Old El Paso.

While taco night is a regular event in our kitchen, rarely does it fall on an actual Tuesday. I consider weeknight theme dinners next-level meal planning, and I’m just not there yet. I’m also not particularly concerned, as I am happy to devour tacos any night of the week.

Of greater worry (“worry” being a relative term as it relates to tacos) is my continual lack of planning around marinades. As much as I adore the idea of a simple chicken dinner I can toss on the grill, in order to taste their best, grilled chicken recipes often require several hours of marinating, and many recipes suggest an overnight soak.

While I’m usually pretty good at planning ahead on weekends, on weeknights (i.e. Taco Tuesday), I rarely start cooking before 7, which means our dinners fall into the category of what can I throw on the grill/oven/stove as immediately as possible?

Answer: Ginger Chicken Tacos.

Marinated Ginger Chicken Tacos, grilled to perfection and topped with a cool, crunchy slaw. Easy, healthy and DELICIOUS! Recipe at wellplated.com | @wellplated

While the secret to the fab flavor and inner juiciness of these grilled chicken tacos is, in fact, a super simple soy ginger marinade, the beauty of the recipe is that the chicken needs to rest in it for only 15 minutes.

A quick and easy soy ginger marinade makes these Asian Ginger Chicken Tacos juicy and delicious! Perfect for healthy weeknight meals. Recipe at wellplated.com | @wellplated

Conveniently, 15 minutes also happens to be the amount of time you’ll need to preheat the grill, prep the crunchy slaw that goes on top, and pour yourself a Skinny Margarita.

Easy Grilled Ginger Chicken Tacos with crunchy Asian slaw. Ready in 25 minutes! Simple, healthy, and a family favorite. The soy ginger marinade is SO flavorful! Recipe at wellplated.com | @wellplated

While both components of these Ginger Chicken Tacos—the fresh, crunchy slaw and the zippy chicken—are worthy recipes on their own, they truly are at their best together. We wrapped ours in soft and fluffy Old El Paso Flour Tortillas, an ingredient I keep on hand for quick weeknight dinners like this. If you’d like to make the recipe gluten free, corn tortillas are a delicious option too.

Make Ahead and Storage Tips

  • To Make Ahead. You can prepare the slaw up to 1 day in advance and place it in the refrigerator until you’re ready to serve it. The chicken can rest in the marinade for several hours in the refrigerator as well.
  • To Store. Store leftovers in the refrigerator for up to 4 days.

Juicy Grilled Ginger Chicken Tacos with a cool, crunchy Asian slaw. Easy, healthy and SO delicious. One of our favorite weeknight meals! Recipe at wellplated.com | @wellplated

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Easy marinated Ginger Chicken Tacos, grilled to perfection and topped with a crunchy Asian slaw. Quick, healthy and SO delicious! Recipe at wellplated.com | @wellplated

Ginger Chicken Tacos

4.89 from 9 votes
Easy marinated Ginger Chicken Tacos, grilled to perfection and topped with a crunchy Asian slaw. Quick, healthy, and SO delicious!

Prep: 20 mins
Cook: 10 mins
Total: 30 mins

Servings: 4 servings

Ingredients
  

FOR THE GINGER CHICKEN:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons minced fresh ginger
  • 2 cloves garlic minced
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 8 Old El Paso Flour Tortillas for serving
  • Lime wedges optional for serving

FOR THE SLAW:

  • 1 cup finely chopped purple cabbage*
  • 1/2 cup shredded carrots*
  • 3 green onions chopped
  • 1/2 cup fresh cilantro chopped
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon honey

Instructions
 

  • Prepare the chicken: Combine the soy sauce, ginger, garlic, honey, salt, black pepper, and red pepper flakes in a large ziptop bag or the bottom of a small baking dish. Add the chicken, seal the bag (if using), and toss to coat in the sauce. Set aside to marinate for 15 minutes.
  • Meanwhile, prepare the slaw: Add the cabbage, carrots, green onion, and cilantro to a large mixing bowl. Drizzle with the olive oil, rice vinegar, soy sauce, and honey. Toss to coat. Taste and adjust seasoning as desired.
  • When you're ready to grill, preheat the grill to medium-high heat. Remove the chicken from the marinade. Grill until cooked through, about 7 to 10 minutes, turning a few times throughout. Serve inside flour tortillas, topped with the slaw and lime wedges as desired.

Notes

  • *To save time, I used bagged pre-shredded cabbage and pre-shredded carrots, both of which I found at our local grocery store. If you can't find them, you can chop and grate your own for whole cabbage/carrots. Another time-saving option is the grater blade of a food processor.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Serving: 2tacosCalories: 397kcalCarbohydrates: 38gProtein: 36gFat: 11gSaturated Fat: 4gCholesterol: 105mgSodium: 1319mgFiber: 2gSugar: 11g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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35 Comments

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  1. I made this for dinner last night – it was fabulous. I had to tweak the coleslaw a bit, I couldn’t get red cabbage so used white cabbage, and I added an apple to the slaw too. Quick to make and super tasty, this recipe is going to be used again and again!5 stars

  2. Made this today, and it was wonderful! I added about a tablespoon of brown sugar to the marinade and left out the salt. I made this a double batch to serve five people with some leftovers. I also used wonton wrappers to make super healthy and simple baked wonton taco shells. My family really loves the crunchy aspect that this gives to the dish. Thanks for sharing!5 stars

    1. Those crunchy wonton wrappers do sound delicious! Thanks for sharing this awesome review, Emma—I’m glad you enjoyed the recipe!

  3. Very good and flavorful.  I ❤️ ginger!  They are so quick and easy to make. My daughter is not a taco person so she ate the chicken by itself. She loved it. The rest of us ate them in the tortillas with the delicious slaw. We all loved them! 5 stars

  4. Thought this was a great twist for Taco Tuesday! Didn’t make it to the grill, but my wok was handy. I would have liked an additional sauce or glaze to finish it off?4 stars

  5. We love these tacos! I used to make them all the time and I think we got burned out, but I am ready to enjoy them again! Thinking of serving them to our neighbors when we have them over this week and think they will pair with peach cobbler I have in mind to make, but what about side dishes? Any ideas? I definitely think they’re filling enough to serve on their own as a meal, but with company I feel like I should offer something more.

  6. Omg omg omg omg this was so good. My sister left a ginger root and my daughter left a red cabbage at my house and I made this. I used shrimp instead of chicken because sometimes chicken and I don’t get along. The shrimp had the best flavor!!! If you need someone to try out recipes, I’m your girl!!!!5 stars

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