Fusion Chicken
Elevate taco night with this mouthwatering Fusion Chicken recipe—a bold and flavorful twist on classic chicken tacos! Perfectly marinated boneless chicken thighs are infused with a tangy-sweet blend of soy sauce, lime juice, honey, garlic, ginger, and a kick of smoked paprika and chili powder. Grilled to perfection for a caramelized finish, the juicy chicken pairs seamlessly with soft corn tortillas, fresh cilantro, creamy avocado, and crisp red onion. Topped off with a fiery homemade sriracha mayo, these tacos deliver a vibrant fusion of Asian-inspired flavors and Tex-Mex flair. Ready in just 45 minutes, this easy-to-make recipe is ideal for weeknight dinners or a festive gathering. Prepare to savor a delightful harmony of spices, textures, and freshness in every bite!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 3 cloves garlic
- 1 teaspoon ginger
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 6 pieces corn tortillas
- 0.25 cup fresh cilantro
- 1 small red onion
- 1 medium avocado
- 1 tablespoon sriracha sauce
- 2 tablespoons mayonnaise
Instructions
In a medium mixing bowl, whisk together the soy sauce, lime juice, honey, minced garlic, grated ginger, chili powder, and smoked paprika. Add the chicken thighs and toss to coat well. Cover and marinate in the refrigerator for at least 15 minutes, or up to an hour for better flavor.
While the chicken marinates, prepare the toppings. Finely chop the cilantro, thinly slice the red onion, and dice the avocado. Set aside.
In a small bowl, mix the sriracha sauce and mayonnaise to make a spicy mayo. Adjust the sriracha quantity according to your spice preference. Set this aside as well.
Heat a large skillet or grill pan over medium heat. Add 2 tablespoons of olive oil.
Remove the chicken thighs from the marinade and place them in the skillet. Cook for 8-10 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely caramelized. Remove from heat and let rest for 5 minutes before slicing into strips.
Warm the corn tortillas by lightly toasting them on a dry skillet or directly over a gas flame for about 10-15 seconds on each side.
Assemble the Fusion Chicken tacos by layering the chicken strips on the tortillas, followed by the cilantro, red onion, and avocado. Drizzle with the spicy mayo for an extra kick.
Serve immediately and enjoy your Fusion Chicken creation!
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 47.3 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2674 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
