I've been experimenting in the kitchen and recently made these sweet chili chicken smashed tacos that are so bomb. I marinated the chicken with sweet chili sauce and other seasonings then smashed them into a tortilla, which makes it easier to cook and eat afterwards. Then I topped it with a cabbage slaw with a homemade vinaigrette and dinner is ready in no time.
What Are Sweet Chili Chicken Smashed Tacos?
Sweet chili chicken smashed tacos are exactly what they sound like, seasoned ground chicken pressed thin onto a tortilla and pan fried until crispy, then loaded with a quick cabbage slaw and a creamy chili crisp sauce.
Why You'll Love Sweet Chili Chicken Smashed Tacos
- Crispy edges everywhere: The smashing technique means every bite has that golden crunchy texture.
- Ready in around 30 minutes: No marinating required, just mix, smash, and fry.
- Big flavor payoff: A creamy sauce made with Japanese mayo, sweet chili, chili crisp elevate the tacos so don't skip this!
Equipment You'll Need
- Large Nonstick pan
- Mixing bowls
- Whisk
- Spatula or tongs
Ingredients for Sweet Chili Chicken Smashed Tacos
For the Smashed Tacos
- Ground chicken: I like using ground chicken but you can swap with ground turkey or pork.
- Garlic powder
- Onion powder
- Soy sauce
- Sweet chili sauce: Sweet and tangy, this brings most of the flavor to the chicken and the sauce.
- Salt
- Black pepper
- Small flour tortillas: I prefer flour because it holds better during frying whereas corn tortilla tends to peel and break apart more easily.
- Avocado oil
- Sesame seeds
Cabbage Slaw
- Olive oil
- Sesame oil
- Ginger
- Rice vinegar
- Soy sauce
- Honey
- Salt
- Green cabbage: I also like using mixed green and red cabbage for these tacos!
- Green onion
Creamy Sweet Chili Crisp Sauce
- Japanese mayo: Richer and slightly sweeter than regular mayo, this is what makes the sauce so creamy.
- Sweet chili sauce
- Chili crisp: Crunchy chili oil that adds heat and texture to the sauce.
- Lime juice
Customizations
- Swap the protein: Ground pork or ground turkey both work great if chicken isn't your thing.
- Make it spicier: Add extra chili crisp or a splash of sriracha to the sauce for more heat.
- Try corn tortillas: Corn tortillas give a slightly different texture but can be used if you prefer.
How to Make Sweet Chili Chicken Smashed Tacos
Season the Chicken
In a bowl, mix the ground chicken with garlic powder, onion powder, soy sauce, sweet chili sauce, salt, and freshly cracked black pepper. Set aside.
Make the Slaw Vinaigrette
Whisk together olive oil, sesame oil, grated ginger, rice vinegar, soy sauce, honey, and a pinch of salt. Set aside.
Mix the Creamy Sauce
In a small bowl, mix together Japanese mayo, sweet chili sauce, chili crisp, and lime juice. Set aside.
Smash the Tacos
On a flat surface, lay a small tortilla then press seasoned chicken onto it in a thin, even layer. Repeat with remaining tortillas and chicken.
Fry Until Golden
Heat a nonstick pan over medium with some avocado oil and lay the tacos in meat side down. Don't overcrowd the pan, cook in batches.
Fry 2-3 minutes until golden brown. Brush a little avocado oil on the tortilla side, flip, and fry until the second side is golden, about 1-2 minutes. Remove and set aside.
Toss the Slaw
Add the shredded green cabbage and green onion to a bowl and toss with the vinaigrette. Do this right before serving so the cabbage doesn't get soggy.
Assemble and Serve the Sweet Chili Chicken Smashed Tacos
Spoon the creamy sweet chili crisp sauce over each taco, pile on the slaw, then top with sesame seeds.
Storage
Store leftover chicken and slaw separately in the fridge for up to 3 days. Reheat the chicken in a pan to keep it crispy, then assemble the slaw on top.
Tips to Make the Perfect Sweet Chili Chicken Smashed Tacos
- Press thin, not thick: A thinner layer of chicken means crispier edges and faster cooking.
- Don't skip the oil brush: Brushing oil on the tortilla side before flipping is what gets you that golden crunch.
- Dress the slaw last minute: Cabbage gets soggy fast once it hits the vinaigrette, so toss it right before serving.
Frequently Asked Questions (FAQs)
Can I make sweet chili chicken smashed tacos ahead of time?
You can season the chicken and make the sauce and vinaigrette up to a day ahead, but fry the tacos and assemble right before eating for the best texture.
What can I use instead of chili crisp?
A drizzle of sriracha or your favorite chili paste works if you don't have chili crisp on hand, though you'll lose a bit of that crunchy texture.
Can I use ground turkey instead of chicken?
Yes, ground turkey works as an easy swap and cooks up just as crispy.
Why is my chicken not getting crispy for these sweet chili chicken smashed tacos?
Make sure your pan is hot enough before adding the tacos and avoid overcrowding, which causes steaming instead of crisping.
Related Recipes You'll Love
- Katsu Chicken Smashed Tacos
- Viral Sushi Tacos
- Crispy Gochujang Beef Sheet Pan Tacos
- Viral Chicken Shawarma Wrap
- Marry Me Chicken Hot Pockets
Sweet Chili Chicken Smashed Tacos
Equipment
Ingredients
Chicken Smashed Taco
- 1 pound ground chicken
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon soy sauce
- 2 tablespoon sweet chili sauce
- ¼ teaspoon salt
- Freshly cracked black pepper
- 8-10 small flour tortilla
- Avocado oil
- Sesame seeds garnish
Cabbage Slaw
- 1.5 tablespoon olive oil
- 1 teaspoon sesame oil
- ½ teaspoon grated ginger
- 1 tablespoon rice vinegar
- 2 teaspoon soy sauce
- 2 teaspoon honey
- Pinch of salt
- 3 cups shredded green cabbage
- 1 green onion chopped
Creamy Sweet Chili Crisp Sauce
- ⅓ cup Japanese mayo
- ¼ cup sweet chili sauce
- 1.5 tablespoon chili crisp
- 1 tablespoon lime juice
Instructions
- In a bowl, mix the ground chicken with garlic powder, onion powder, soy sauce, sweet chili sauce, salt, and freshly cracked black pepper. Set aside.1 pound ground chicken, 1 tsp garlic powder, ½ tsp onion powder, 1 Tbsp soy sauce, 2 Tbsp sweet chili sauce, ¼ tsp salt, Freshly cracked black pepper
- Make the slaw vinaigrette by whisking together olive oil, sesame oil, grated ginger, rice vinegar, soy sauce, honey, and a pinch of salt. Set aside.1.5 Tbsp olive oil, 1 tsp sesame oil, ½ tsp grated ginger, 1 Tbsp rice vinegar, 2 tsp soy sauce, 2 tsp honey, Pinch of salt
- In a small bowl, make the creamy sweet chili crisp sauce by mixing together Japanese mayo, sweet chili sauce, chili crisp, and lime juice. Set aside.⅓ cup Japanese mayo, ¼ cup sweet chili sauce, 1.5 Tbsp chili crisp, 1 Tbsp lime juice
- On a flat surface, lay a small tortilla then press 1-2 tablespoon seasoned chicken onto it in a thin, even layer. Repeat with remaining tortillas and chicken.8-10 small flour tortilla
- Heat a nonstick pan over medium with some avocado oil and lay the tacos in meat side down. Don't overcrowd the pan, cook in batches. Fry 2-3 minutes until golden brown. Brush a little avocado oil on the tortilla side, flip, and fry until the second side is golden, about 1-2 minutes. Remove and set aside.Avocado oil
- Add the shredded green cabbage and green onion to a bowl and toss with the vinaigrette. Do this right before serving so the cabbage doesn't get soggy.3 cups shredded green cabbage, 1 green onion
- Spoon the creamy sweet chili crisp sauce over each taco, pile on the slaw, then top with sesame seeds.Sesame seeds
