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Honey Garlic Naan Chicken Tacos served on a plate

Honey Garlic Naan Chicken Tacos

Delicious honey garlic naan chicken tacos featuring savory-sweet chicken, soft garlic naan, and crisp tangy slaw, perfect for cozy meals or gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Fusion
Servings 4 servings
Calories 480 kcal

Ingredients
  

For the chicken

  • 1.1 lb boneless, skinless chicken thighs, cut into strips Juicy and tender cut for better flavor.
  • 2 tablespoons olive oil For sautéing the chicken.
  • 3 cloves garlic, minced Adds aromatic flavor to the chicken.
  • 3 tablespoons honey Provides sweetness for the glaze.
  • 2 tablespoons soy sauce Low-sodium recommended.
  • 1 tablespoon rice vinegar Adds tanginess to the glaze.
  • 1 teaspoon grated fresh ginger Enhances flavor.
  • Salt and pepper to taste Season the chicken.

For the slaw

  • 2 cups finely shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1 medium carrot, julienned
  • 1 small red onion, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons mayonnaise For dressing.
  • 1 tablespoon Greek yogurt For added creaminess in dressing.
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste To season the slaw.

For assembly

  • 8 small garlic naan breads Base for tacos.
  • 2 tablespoons melted butter For brushing naan.
  • 2 cloves garlic, minced For garlic butter.
  • 1 tablespoon chopped fresh cilantro For garlic butter.
  • Sliced jalapeños (optional)
  • Fresh lime wedges

Instructions
 

Prepare the slaw

  • In a large bowl, combine the shredded green cabbage, purple cabbage, julienned carrot, sliced red onion, and chopped cilantro.
  • In a separate small bowl, whisk together the mayonnaise, Greek yogurt, lime juice, and salt and pepper to taste.
  • Toss the dressing with the vegetables until evenly coated and refrigerate until ready to serve.

Cook the honey garlic chicken

  • Heat olive oil in a large skillet over medium-high heat. Add the chicken thigh strips and season lightly with salt and pepper.
  • Sauté for 6 to 8 minutes, stirring occasionally, until golden and cooked through.
  • Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
  • Stir in honey, soy sauce, and rice vinegar. Toss the chicken to coat and simmer for 2 to 3 minutes until sticky.

Warm the naan

  • Mix melted butter with minced garlic and chopped cilantro. Brush both sides of the naan with this mixture.
  • Warm naan in a dry skillet over medium heat for about 30-45 seconds per side until soft and slightly charred.

Assemble the tacos

  • Lay out warm garlic naan breads and fill each with a portion of honey garlic chicken and a generous spoonful of slaw.
  • Add optional sliced jalapeños and squeeze fresh lime over the top. Serve immediately.

Notes

Quantities are flexible depending on appetite. The slaw benefits from chilling a minimum of 15 minutes. Consider making slaw a day in advance.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 40gProtein: 20gFat: 25gSaturated Fat: 8gSodium: 890mgFiber: 4gSugar: 8g
Keyword Chicken, Honey Garlic, Naan, Slaw, Tacos
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