Baked Asian Sesame Chicken Tacos – a simple recipe perfect for busy weeknights and Cinco de Mayo. Best of all, a short recipe video. Layered with sweet and savory sesame chicken, rainbow vegetables, and a blend of 3 cheeses. Plus recipe video.
We are huge fans of Mexican-inspired dishes at our house. My husband could seriously eat enchiladas, burritos and tacos everyday if he could.
In fact, anytime I’m making any of those dishes, he purposely hangs around in the kitchen and then snatches everything up as soon as I’m done cooking. The main reason why I can’t seem to get very many of these recipes photographed for the blog (hoping to change this soon).
These Oven Baked Asian Sesame Chicken Tacos are seriously one of his and my son’s favorite. It’s super easy to make and they are packed with a ton of flavor.
In fact, my 6 year old is not usually a taco fan (I know!! The travesty!) but he ate this one he’s holding plus THREE more of these babies in record time!
This recipe starts off by combining some precooked chicken with a sweet and savory Asian-inspired sauce over medium heat.
Once the filling is heated up, divide it among some taco shells and layer with cheese. I used Monterey, Colby Jack and Cheddar. Bake the tacos in the oven until the cheese gets nice and bubbly, then top with a rainbow slaw, tomatoes, avocado and any other toppings you like!
Make ahead tips for these Asian Sesame Chicken Tacos
- if you’re not using precooked meat, cook and shred chicken the day before and store in an airtight container or resealable bag in the fridge up to 3 days
- prepare the slaw in advance and store in a resealable jar
More dishes for Cinco de Mayo: