Taco Tuesday is all the rage, and it is even tastier with our Taco Seasoning (if I do say so myself), but today we bring you a new twist on Tacos! This recipe is for chicken tacos, seasoning with our Chinese Five Spice, and packed with a colorful and flavorful punch, topped with veggies and drizzled with our Sweet and Sticky Sauce.

This recipe was fun to make, and came together pretty quickly! I decided to make this recipe using similar ingredients that I would add into an Asian stir fry recipe, so I used baby bok choy for the greens, shredded carrot for some color and crunch, red onion for some “bite”, and cilantro for brightness.

These tacos are topped with our Sweet and Sticky Sauce, which gives them a huge punch of umami, and will have you coming back for more.

I used our favorite tortilla’s from Siete for this recipe. We love their tortilla’s for any taco recipe we make, and lately Bill has been making mini pizza’s with them!

I hope you guys love this twist on taco night, and this recipe makes it to your dinner table this week!

Enjoy!

-Hayley

Asian Chicken Tacos

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Looking for a way to spice up Taco Night? These chicken tacos with Asian flavors are the perfect way to bring some new flavors to your weeknight taco dinner.

by The Primal Palate Team

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View other recipes by The Primal Palate Team

Serves: 2

Serves: 2

Ingredients

• 4 whole 4 whole 4 whole boneless skinless Chicken Thigh
• 1 Tbsp 1 Tbsp 1 Tbsp Extra Virgin Olive Oil
• 2 tsp 2 tsp 2 tsp Chinese Five Spice
• 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
• 1 cup 1 cup 1 cup Baby Bok Choy, shredded
• 1/2 cup 1/2 cup 1/2 cup Carrots, shredded
• 1/4 cup 1/4 cup 1/4 cup Red Onion, thinly sliced
• 2 Tbsp 2 Tbsp 2 Tbsp Cilantro, chopped
• 1/2 cup 1/2 cup 1/2 cup Sweet and Sticky Sauce (click for recipe)
• 4 whole 4 whole 4 whole Cassava Flour Tortillas (Siete)

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat your grill to medium-high heat.
2. Season the chicken thighs with olive oil, and evenly coat with the Chinese Five Spice, and the salt.
3. Prepare the vegetables and set aside until the chicken is finished cooking.
4. Grill the chicken for about 20 minutes, flipping every five minutes.
5. While the chicken is on the grill, start the Sweet and Sticky Sauce on your stovetop (recipe instructions are in that recipe).
6. Once the chicken has finished cooking, allow it to cool slightly, before slicing into thin strips.
7. Before plating, warm the tortilla's on the stovetop.
8. Place some chicken in the tortilla, and top with shredded bok choy, shredded carrots, and slices of onion, drizzle with about a teaspoon of the Sweet and Sticky Sauce, and top with fresh cilantro.