Happy Taco Tuesday! I have a little fiesta for you in the form of Ginger Chicken Tacos.
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.
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.
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.
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 (just like the slaw and salmon in these Salmon Tacos).
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.
More Tacos Recipes
Recommended Tools to Make This Recipe
Ginger Chicken Tacos
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
- 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.
- *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.
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