Ginger Chicken Tacos

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.

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

If, unlike me, you do possess weeknight meal-planning prowess and would like to prep the recipe ahead, teach me your ways. Then, work your magic meal-prep magic. The slaw tastes even better after it’s sat for several hours, and the chicken can rest in the marinade for several hours in the refrigerator as well.

Tools I used to make these Ginger Chicken Tacos:

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Ginger Chicken Tacos

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

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  • *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.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 2 tacos

  • Amount Per Serving:
  • Calories: 397 Calories
  • Total Fat: 11g
  • Saturated Fat: 4g
  • Cholesterol: 105mg
  • Sodium: 1319mg
  • Carbohydrates: 38g
  • Fiber: 2g
  • Sugar: 11g
  • Protein: 36g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Old El Paso. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

21 comments

  1. This dish looks so delicious!!!!!!!! Love Tacos recipes. This one looks so healthy and easy to make. Great for summer time!!!

  2. I really like the idea of these tacos, but as I live on the border with Mexico, I’m also somewhat of a purist about Mexican food.  I guess this could be considered fusion.

    As for meal planning, I ended up purchasing a program called Paprika, which syncs between all my devices.  That program helps me with meal planning and grocery shopping.  However, the key – and here’s my downfall – is reading the recipes through beforehand, so you know when you have a dish that requires some pre-preparation, like soaking beans, marinating meat, etc.  I can’t tell you how many times I’ve gone into the kitchen to fix dinner only to discover that I should have started the night before.  I wish I knew the solution…

    • If you do give the recipe a try, Susan, I hope you enjoy it! Thanks for mentioning how you meal plan and grocery shop—the key is definitely reading the recipe ahead to know if you have to prep something else. I wish I knew the solution too…

  3. YUUUM! Taco Tuesday is my favorite night of the week, and this recipe just made it even better! Cannot wait to try these!

  4. That marinade sounds soo amazing. Your photos are so bright and colorful and they make me wish I had a big plate of these tacos RIGHT NOW.

  5. These sound amazing! I love a little Asian twist on tacos :) Great picture, too!

  6. This is 100% my kind of taco! So yummy! I will definitely be making soon.

  7. I made this for dinner tonight and it was absolutely delicious! Fast, easy and really tasty. I used bagged slaw to save time and it was really good. Thanks for the recipe, Erin. This one’s a keeper.

    Rating: 5
  8. YUM! I love tacos every day, too! And long-live the quick marinade!

  9. These tacos look delicious! And I love that they only have to marinate for 15 minutes. Quick-fix dinner win!

  10. I’m so terrible at meal planning. In fact, I forgot to thaw the chicken so I used ground turkey instead. No marinating, just browned the turkey and put the exact same ingredients in and cooked in on low for a few mins. IT WAS DELICIOUS. Everyone loves it. Thank you!  10/10 will make again. 

    Rating: 5
    • Amanda, I’m thrilled to hear you loved the recipe too! Thanks so much for taking the time to leave this awesome review!

  11. 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!

    Rating: 5

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