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Leftover Chicken Tacos

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25min

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4 servings

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Tacos are among the most searched recipes of all time, and in 2025 high-protein, leftover-friendly tacos are surging in searches. These Korean-Mexican Leftover Chicken Tacos turn yesterday’s chicken into a sizzling, umami-spicy filling with soy, garlic, ginger, and chili, then pair it with crisp red cabbage and fresh lime. This fusion keeps ingredients simple, nutrition high, and prep fast for busy weeknights.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prep Chicken (Use Leftover or Cook Fresh)

If using leftover chicken, measure 3 cups and shred. If using raw chicken, slice into thin strips for fast cooking.

2
Mince Garlic

Peel garlic. Mince very finely.

3
Grate Ginger

Peel ginger with a spoon edge. Grate to a fine paste.

4
Make Marinade

In a bowl, mix soy sauce, maple syrup, minced garlic, grated ginger, chili flakes, and juice from 1/2 lime. Stir well.

5
Cook or Reheat Chicken with Marinade

Heat olive oil in a pan on medium-high. Add chicken and pour in marinade. Cook 5 to 6 minutes, stirring, until hot and glazed.

6
Slice Cabbage

Cut red cabbage into very thin shreds for crunch.

7
Warm Tortillas

Heat tortillas in a dry pan, 30 seconds per side, until pliable.

8
Assemble Tacos

Fill each tortilla with shredded cabbage and hot chicken.

9
Finish with Lime

Squeeze the remaining 1/2 lime over the tacos before serving.

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