Asian Orange Chicken Tacos
Craving a fresh spin on taco night? These Asian Orange Chicken Tacos bring a bright, flavorful twist to the table! Juicy chicken tossed in a zesty orange sauce pairs perfectly with crisp cabbage, shredded carrots, and creamy avocado for a wholesome, mouthwatering meal the whole family will love.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serves: 4
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast – diced into small bite-size pieces
- 1 tbsp organic avocado oil (or olive oil)
- 2 tbsp cornstarch
- 1/2 tsp organic granulated garlic (or 1 fresh clove, minced)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
For the Orange Sauce:
- 3/4 cup Uncle Matt’s Organic Orange Juice
- 2 tbsp organic coconut aminos or soy sauce
- 1 tbsp organic rice vinegar
- 1 tbsp organic maple syrup or honey
- 1 tsp organic ground ginger
For Serving:
- Small organic corn or flour tortillas
- Shredded organic cabbage or coleslaw mix
- Shredded organic carrots
- Sliced organic avocado
- Organic sesame seeds + sliced organic green onion for garnish
Directions
- In a medium bowl, toss the diced chicken with cornstarch, granulated garlic, salt, and pepper until evenly coated.
- Heat avocado oil in a large skillet over medium heat. Add the coated chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
- In a small bowl, whisk together orange juice, soy sauce, rice vinegar, honey, and ground ginger. Pour the sauce over the cooked chicken and stir to coat.
- Reduce the heat to medium-low and simmer for 3–4 minutes, stirring occasionally, until the sauce slightly thickens and becomes glossy.
- Lightly toast or warm the tortillas in a dry skillet until soft and pliable.
- Fill each tortilla with a scoop of orange chicken. Top with shredded cabbage, carrots, avocado slices, and a sprinkle of sesame seeds and green onion.
