Coleslaw mix - red cabbage, green cabbage, carrots, onion, etc. 2 cups
Cilantro ¼ cup, chopped
Rice vinegar 2 tbsp
Sesame oil 2 tbsp
Brown sugar 1 tbsp
Teriyaki Chicken Tacos
Teriyaki sauce ⅓ cup, ¼ cup (separated)
Chicken thigh meat 4, thawed
Eggroll wrappers 6-8
Tomato 1, diced
Desired salad greens
In a medium-sized bowl, combine the coleslaw mix and cilantro.
In a small bowl, mix the vinegar, sesame oil and brown sugar together.
Pour sauce mixture over coleslaw mixture and stir.
Cover and place the mix in the fridge for 30 minutes to an hour.
Marinate chicken thigh meat in ⅓ cup Teriyaki sauce in a bowl/bag for 30 minutes to an hour. This can be done before making the Asian Slaw to save time.
Heat 2-3 tbsp of vegetable oil in a large pan over medium-high heat.
Add 1 eggroll wrapper to heated oil and fry on one side for about 8 seconds until it starts to bubble and turn golden.
Flip over and fry on the other side for about 5 seconds.
Using tongs, carefully fold one corner of the eggroll wrapper over to the opposite corner and continue to fry that side till golden brown.Flip over and repeat with other side (still folded over).
Remove from heat and place on paper towels to soak excess grease and allow "taco shells" to cool. (Make sure to leave a little space between the 2 corners of the shell that have been folded together because it will harden in whatever position it cools. So that you can stuff toppings into the shells.) Set aside.
Repeat with remaining wrappers. Add in more oil (2 tablespoons at a time as needed to keep a little on the bottom of the pan for each wrapper).
Cook chicken thigh meat in a large pan over medium heat.
Dice chicken breasts into small pieces and coat in additional 1/4 cup teriyaki sauce.
Fill taco shells with teriyaki chicken, top with coleslaw, and sprinkle with diced tomato.
Serve with a sliced lime to drizzle the juice over the top, and enjoy!