Japanese Chicken Tacos
A unique fusion of Japanese and Mexican flavors in a taco. Crispy chicken, savory sauce, and fresh toppings come together in a delicious twist on a classic dish.
Ingredients
- ●1 1/2 pounds boneless chicken breasts
- ●1/2 cup soy sauceJapanese soy sauce
- ●1/4 cup mirinsweet Japanese cooking wine
- ●2 tablespoons sesame oil
- ●2 teaspoons taco seasoningmild
- ●8-10 corn tortillas tortillaspreferably fresh
- ●1 head shredded cabbageshredded
- ●1/4 cup pickled gingerthinly sliced
- ●1/4 cup green onionsthinly sliced
- ●1 tablespoon sesame seeds
Instructions
- 1
In a large bowl, whisk together soy sauce, mirin, and sesame oil.
- 2
Add the chicken breasts to the marinade and refrigerate for at least 2 hours or overnight.
- 3
Preheat a grill or grill pan to medium-high heat.
- 4
Remove the chicken from the marinade and cook for 5-6 minutes per side, or until cooked through.
- 5
Transfer the chicken to a cutting board and let rest for 5 minutes.
- 6
Shred the chicken into bite-sized pieces and place in a bowl.
- 7
Add taco seasoning to the chicken and toss to coat.
- 8
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble the tacos by placing a few pieces of chicken onto a tortilla, followed by shredded cabbage, pickled ginger, green onions, and sesame seeds.
- 10
Serve immediately and enjoy!