Mae Ploy Chicken Soft Tacos

If you don’t know about Mae Ploy Sweet Chili Sauce, I am about to blow your mind. Mae Ploy Sweet Chili Sauce is a sweet chili sauce that can be used on all kinds of things. Delaney, being from Maui, grew up around it because if its Asian roots. It’s actually a Thai sauce, but it’s used a lot in Hawaiian cooking as well.

Delaney has been making me Mae Ploy Chicken since we first met. This sweet and subtly spicy sauce is amazing on chicken and also really good with seafood. I use it as a dipping sauce for my Air Fryer Coconut Shrimp recipe. We always have Mae Ploy in our fridge! And we make all kinds of dishes with it.

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Today I am sharing a favorite of ours that we make often. Sometimes we make this in sandwich form, and sometimes we make it in soft taco form. The tacos are easier to eat than the sandwich, so I’m sharing this recipe with you today for Mae Ploy Chicken Soft Tacos.

If you like tacos, and you like Asian food, then you will love these light, sweet, and subtly spice tacos! This recipe is so easy which is why we make it so often. First, I marinate chicken in Mae Ploy Sweet Chili Sauce and then grill it up. Next, I make a slaw with cabbage, carrots, red onion, and been sprouts. And I toss it with an organic Asian dressing – I used Annie’s Organic Asian Sesame dressing. This one isn’t my all time favorite, but it’s the best I can find right now. I used to get this Soy Vey Asian dressing and it was to die for, but I think they stopped making it as I haven’t been able to find it in forever and I’m so sad about it. And I have yet to try to recreate it! But, the Annie’s is good enough for this because it’s just for the slaw on top of the tacos. (I wouldn’t use this for an Asian salad though, as it doesn’t have enough flavor in my opinion to eat alone.) And then I warm up some flour tortillas and assemble the tacos with grilled chicken, a little drizzle of Mae Ploy Sweet Chili Sauce on top, and then top it with slaw. It is literally the easiest and most delicious lunch or dinner!

The things you’ll need to make my Mae Ploy Chicken Soft Tacos

Organic chicken. You can use breasts or thighs here, totally up to you!

Mae Ploy Sweet Chili Sauce. This is the secret ingredient, you cannot make these tacos without it! I would recommend buying multiple bottles at once so you never run out.

Cabbage, carrots, red onion, and been sprouts. I used green cabbage today, but you can use purple if you want or both! I use large carrots, and then use a large grater to grate them so they are similar in size and texture to the cabbage. Red onion is key, white and yellow just isn’t the same in this dish, so make sure to get the red. And been sprouts give this a wonderful crunch!

Flour tortillas. Buy the good stuff guys, organic flour tortillas! I really like La Tortilla Factory for their organic flour tortillas. Find them here. If you. are gluten free, you can use the smaller corn tortillas instead. But, I do prefer the flour flavor in this specific taco if you’re not.

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Easy Asian soft tacos. The best Mae Ploy Chicken Soft Taco recipe. What is Mae Ploy sauce. The best Mae Ploy Chicken tacos recipe. Easy Mae Plaoy chicken recipe. Simple asian tacos recipe.

Mae Ploy Chicken Soft Tacos
Makes 4 to 6 servings

Chicken
2 pounds organic chicken breasts
Mae Ploy Sweet Chili Sauce

Slaw
2 to 3 organic carrots, grated
Half Organic Red Onion, diced
1/4 organic cabbage, chopped
1 cup organic been sprouts
Annie’s Organic Asian Sesame dressing

Organic flour tortillas

Method
In a large bowl, marinate the chicken with Mae Ploy sauce. Coat it generously and cover and place in the fridge for 24 hours.

Heat your grill and grill chicken to sear the outsides. Continue to cook until it reaches an internal temperature of 165°F.

To make the slaw: In a large bowl add the carrots, red onion, cabbage, and been sprouts. Dress with the Asian dressing to coat completely.

To assemble tacos: In a large skillet, warm flour tortillas.

Cut chicken into slices. Place sliced chicken on top of warm tortillas, drizzle a little bit of Mae Ploy sauce on top, and top with slaw.

Serve immediately.

Store extra chicken and slaw in the fridge for up to 5 days. If you aren’t going to eat all the slaw right now, only dress what you are going to eat. I chop all the veggies and only dress what we’ll eat right then, as it’s just Delaney and me. Then, when we have leftovers, we can just dress the slaw when we heat up everything else as it doesn’t stay good in the fridge very long if the dressing is on it, it will get soggy.

High Altitude — Follow the recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

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