Travel to the tropics of Hawaii with your tastebuds through these Aloha Chicken Tacos! Protein-packed, easy to make, and absolutely “ono”!
Tacos will always have a special place in my heart. Growing up in California, we noshed on different types of these little handhelds several times per week. If you’re a fiesta-fanatic like I am, make sure to check out my Sheet Pan Chicken Street Tacos, these fusion-feast Philly Cheesesteak Tacos, or my Queso Stuffed Beef Barbacoa Tacos.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Per the usual, feel free to substitute with ingredients you already have on hand or enjoy most for the coleslaw. You can shred your own cabbage or buy a pre-shredded mix at the store if you’re short on time (which usually comes with the carrots shredded in it as well). Personally, I really enjoy the mix below… it’s savory with a hint of sweetness. So good. Here’s what you’ll need:
COLESLAW DRESSING:
- Mayonaise
- Grated Ginger
- Garlic
- Rice Wine Vinegar
- Lime
- Liquid Aminos (or Soy Sauce)
- Agave Nectar (or Honey)
- Toasted Sesame Oil
- Salt + White Pepper
FOR THE COLESLAW:
- Green + Red Cabbage
- Carrots
- Red Bell Pepper
- Fresh Pineapple
- Green Onions
- Cilantro
BLACKENED CHICKEN:
- Olive Oil
- Springer Mountain Farms Chicken Thighs
- Blackening Seasoning
TO ASSEMBLE:
- 8 Tortillas
- White Sesame Seeds
If you prefer to make your own blackening seasoning, my friend has a wonderful recipe here. You can also find blackening seasoning at most grocery stores. My personal favorite is from my buddy Dave. You can grab his online here.
NOTES ON THE CHICKEN:
I’m a big fan of chicken thighs, but you can also use Springer Mountain Farms Chicken Breasts in this recipe if that’s what you prefer. Heck, I even think this meal would be great with ground chicken as well. All of their varieties are superior to any other brand you’ll find at the market. We always have their frozen Breaded Breast Chunks in our freezer too, as that’s my oldest son’s favorite. Every step they take for feeding, raising, and processing their chicken far surpasses anyone else. I highly recommend you grab one of their products the next time you’re at your local grocer.
I chose to pan-sear my chicken thighs in a skillet to get a crispy exterior crust, however you could also grill them, place them in a slow cooker, bake them… whatever is convenient for you. Let me know what method you prefer most in the comments!
MORE CHICKEN RECIPES YOU’LL LOVE:
Easy Chicken Bacon Ranch Pasta
Shredded Chicken Jalapeño Poppers Dip
Peruvian Whole Chicken with Aji Verde Sauce
Mini Chicken Pot Pies with Mushroom Gravy
Chicken Parmesan French Bread Pizza
Cobb Salad Grilled Chicken Sandwiches
Incredibly Yummy Buffalo Chicken Meatballs
Easy Chicken Noodle Soup with Lemon and Thyme
Chicken Cordon Bleu Casserole with Toasty Bagels
Yellow Squash Casserole with Shredded Chicken
VIEW ALL RECIPES BY CLICKING HERE!
- 3 Tbsp. Mayonnaise
- 1 tbsp. Grated Ginger
- 1 Garlic Clove, minced
- 3 tbsp. Rice Wine Vinegar
- Juice of ½ Lime
- 1 tbsp. Liquid Aminos (or Soy Sauce)
- 1 tbsp. Agave Nectar (or Honey)
- 1 tbsp. Toasted Sesame Oil
- Salt + White Pepper, to taste
- 2 cups Shredded Green and Red Cabbage
- ¼ cup Grated Carrots
- ½ cup Red Bell Pepper, sliced thin
- ½ cup Fresh Pineapple, diced
- 2 Green Onions, sliced
- ¼ cup Chopped Cilantro
- 1.5 lb. Chicken Thighs
- 1 tbsp. Blackening Seasoning, or to taste
- 2 tbsp. Olive Oil
- 8 Tortillas
- 1 tsp. White Sesame Seeds
- Whisk together all of the ingredients for the coleslaw dressing. Then toss together with all of the ingredients for the coleslaw. Place the bowl in the refrigerator until you’re ready to assemble the tacos.
- Place the chicken in a large bowl or Ziplock bag. Sprinkle with blackening seasoning and then rub together to make sure the surface of both sides of the chicken are coated. Set aside for 20 minutes to marinate.
- Drizzle olive oil into a large skillet over medium heat. Sear the chicken thighs for 7 minutes, then flip and continue to sear for another 7 - 10 minutes, or until the internal temperature has reached 165F. Remove from the skillet and allow the chicken to rest for 10 minutes before slicing into bite-sized chunks.
- To assemble, simply warm up your tortillas and pile each one with your desired amount of chicken and Hawaiian coleslaw. Serve immediately.
NOTES ON THIS RECIPE:
- I used La Tortilla Factory Tortillas that are a blend of white corn and wheat. However, you can also use flour, corn, or whichever variety you like best.
- It’s important to allow the chicken to rest after searing so the juices don’t run out when slicing. Trust me, this step makes a huge difference. No one likes dry chicken thighs.
- Serving size is two per person. However, if you have a larger family or appetite I’d recommend doubling the recipe.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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