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These tantalizing wonton tacos blend Mexican and Asian elements into one amazing fusion dish. The crunchy baked wonton cups hold juicy seasoned chicken and zesty Asian slaw, giving you that perfect mix of textures and tastes in every mouthful. Top it all off with some sweet chili sauce drizzle and fresh toppings, and you've got restaurant-worthy bites that don't take much work at all.
I first tried these at a chain restaurant a while back and got hooked on making them myself. After playing around with the recipe, I landed on this version that's won over everyone who's tried it. There's something about that mix of crisp shells, flavorful meat, and crunchy slaw that makes folks keep reaching for another one.
Essential Ingredients
- Wonton wrappers: They turn into cute taco shells in the oven. You can find them near the tofu in grocery stores or in the international section.
- Chicken breast: This is your main protein. Cut it super thin across the grain so it stays tender and cooks up fast.
- Teriyaki sauce: It's the main flavor in your marinade. Go for one without corn syrup if you can, or try hoisin sauce instead for something different but still yummy.
- Coleslaw mix: This ready-to-go mix saves you tons of chopping time while adding nice crunch and color. The cabbage and carrots stay firm even with dressing.
- Sweet chili sauce: It's the perfect finishing touch with its mix of sweetness and mild spice. Check the Asian food aisle to grab a bottle.
Cooking Method
- Making the Shells:
- Start by heating your oven to 375°F so it's good and hot when you're ready. Grab each square wonton wrapper and lightly coat both sides with olive oil - don't soak them or they'll get soggy. Flip a regular muffin tin upside down on your counter. Lay each oiled wrapper between two of the muffin cups, pushing down gently to form a V-shape like a taco shell. The muffin tin spaces them perfectly and helps them hold their shape. Stick the whole thing in the hot oven for about 7-9 minutes, but keep an eye on them since they can burn fast. They'll turn a nice golden brown and get crispier as they cool down. Carefully take them off the tin and set them aside while you work on the fillings.
- Cooking Tasty Chicken:
- While those shells are baking, let's get the chicken ready. In a bowl, mix up teriyaki sauce, soy sauce, sesame oil, some garlic, ginger, and black pepper, and stir it all together. Cut your chicken into really thin strips so it cooks quickly and soaks up all that flavor. Toss the chicken in the marinade until every piece is coated. Let it sit for at least 10 minutes, though an hour would make it even tastier. When you're ready to cook, heat up some oil in a big pan on medium-high until it's hot but not smoking. Add the chicken in a single layer - don't crowd the pan. Cook for about 5-6 minutes, stirring often, until the chicken is done and gets some nice brown edges.
- Mixing the Slaw:
- The slaw gives these tacos that fresh crunch that makes them special. Grab a big bowl and dump in your bagged coleslaw mix along with some chopped green onions for color and mild onion flavor. In a smaller bowl, mix rice vinegar, soy sauce, sesame oil, and honey until it all comes together. This dressing has that perfect tangy-sweet-savory thing going on that makes the plain cabbage way more exciting. Pour the dressing over the veggies right before you're ready to serve, and toss everything so it's all coated. Don't dress the slaw too early or it'll get soggy - you want it nice and crisp.
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That drizzle of sweet chili sauce really ties everything together. I once forgot it when making a batch and though they were still good, something was definitely missing. It adds that final touch of sweetness with just a bit of heat that makes you want to grab another taco right away.
Serving Ideas
Set them out on a big platter with extra lime wedges and sweet chili sauce nearby for dipping. Or make it interactive with a DIY taco station where everyone builds their own. They go great with a simple cucumber salad dressed with rice vinegar and a touch of sesame oil.
Flavor Twists
Throw some diced mango or pineapple into the slaw for a sweet tropical kick. Add sliced avocado right before serving for some creamy richness. Try Korean gochujang instead of sweet chili sauce if you want more complex heat. Sprinkle some crushed peanuts on top for extra crunch and flavor.
Make Ahead Tips
You can make the wonton shells up to two days early and keep them in an airtight container. Cook the chicken filling a day ahead and warm it up quickly before serving. Mix up the slaw dressing but store it apart from the veggies until serving time. Prep all parts separately so you can put them together fast when you're hosting.
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These crunchy wonton tacos have become my go-to dish when friends come over. The first time I made them for family dinner, my super picky nephew wolfed down four of them back-to-back and asked to take the extras home. That's when I knew these fusion tacos were something special - they bring together different food traditions in a way that pretty much everyone loves.
Frequently Asked Questions
- → Can I bake the wonton shells in advance?
- Sure, bake the shells up to two days before and keep them in a sealed container at room temperature. But they'll be crunchiest when fresh!
- → What if I can't find wonton wrappers?
- No worries! You can replace them with egg roll wrappers cut smaller or small tortillas. Cooking times might shift depending on what you use.
- → Can I swap freshly cooked chicken for store-bought rotisserie chicken?
- For sure! Use shredded rotisserie chicken, toss it with the marinade plus a little chicken broth, and heat together in a skillet for great flavor.
- → How do I stop the wonton shells from getting soggy?
- Oil brushing before baking helps keep them crispy. Assemble them just before serving, and ensure the slaw is drained well to avoid extra moisture.
- → Is there a veggie version of these tacos?
- Totally! Sub the chicken with tofu, tempeh, or even mushrooms like shiitake, marinated and cooked with the same tasty flavors.
- → What dips go best with these tacos?
- Although tasty on their own, they're extra great with sweet chili sauce, hoisin, or spicy mayo (mixing mayo with sriracha or gochujang works!).