These Sweet Chili Chicken Soft Tacos are sweet and have a subtle kick! I marinate the chicken in sweet chili sauce and grill it up. I add that into flour tortillas and make a slaw with cabbage, carrots, red onions, and bean sprouts! These easy tacos are ones you'll want to make over and over again!
If you love tacos as much as I do, be sure to check out my Mahi Mahi Street Tacos, Carnitas Street Tacos, or my Tomato Basil Soft Tacos.
Why You'll Love This Recipe
If yo are familiar with Mae Ploy Sweet Chili Sauce, then you will love these Sweet Chili Chicken Soft Taocs! 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. While Mae Play Sweet Chili Sauce is not organic, I have been searching for an organic version that lives up to the original. And, I finally found one at Whole Foods! The Whole Foods 365 Organic Sweet Chili Sauce tastes just like Mae Ploy, but organic! Finally!
So, we finally have a sweet chili sauce in our fridge again! I'm so excited because I love using this in Asian inspired recipes. It's also a great dipping sauce for seafood, like my Air Fryer Coconut Shrimp.
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 Whole Foods 365 Organic Sweet Chili Sauce and then grill it up. Next, I make a slaw with cabbage, carrots, red onion, and bean sprouts. And I toss it with an organic Asian dressing – I used Annie's Organic Asian Sesame dressing. And then I warm up some flour tortillas and assemble the tacos with grilled chicken, a little drizzle of Whole Foods 365 Organic Sweet Chili Sauce on top, and then top it with slaw. It is literally the easiest and most delicious lunch or dinner!
Ingredients for Mae Ploy Chicken Soft Tacos
Organic Prairie Chicken Breasts
Whole Foods 365 Organic Sweet Chili Sauce
Organic Green Cabbage (or purple)
Organic Carrots
Organic Red Onions
Organic Bean Sprouts
La Tortilla Factory Organic Flour Tortillas
Why go organic?
You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.
Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Light, sweet, and packed with protein. Serve this Asian inspired take on tacos for your next Taco Tuesday night!
Ingredients
- Chicken
2 pounds organic chicken breasts
- Slaw
2 to 3 organic carrots, grated
Half organic red onion, diced
1/4 organic cabbage, chopped
1 cup organic been sprouts
- For Serving
Organic flour tortillas
Directions
- In a large bowl, marinate the chicken with the sweet chili 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.
Notes
- High Altitude — Follow the recipe as noted.
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