My husband is my go-to taste-tester and biggest critic, and since his favorite foods are anything spicy (think hot sauce on EVERYTHING) and tacos, I decided to combine to the two and make these HOT Chicken Tacos. These were inspired by a combination of Nashville Hot Chicken and Buffalo Wings, and they are delicious but very HOT, however, they can easily be adapted so even those who hate spicy foods can enjoy these!
If you don’t love spicy food, reduce or omit the cayenne pepper. If you use the amounts listed in the recipe, you will definitely see why I named them “Hot, Hot, HOT Chicken Tacos” 😉
What You’ll Need
For the chicken, you’ll need cubed chicken breasts, corn starch, creole seasoning, paprika, cayenne, black pepper, garlic, and onion powder. For the slaw, you’ll need coleslaw mix (or, if you’re not as lazy as I can be, you can make your own with cabbage and carrots), mayo, olive oil, salt & pepper, and chopped pickles (relish also works great!). Lastly, for the sauce, you’ll need hot sauce (Frank’s is the ONLY option for me, but use your favorite!), chili powder, garlic powder, paprika, cayenne pepper, and brown sugar. Of course, you’ll need tortillas to wrap it all up and some shredded cheddar cheese for topping! They’re not pictured (oops!) but I like to use the small “street taco” size tortillas.
Getting Started
If you haven’t already, dice boneless skinless chicken breasts (or thighs) into 1/4″ – 1/2″ cubes, keeping the cubes as consistent in size as possible. Don’t cut them too small, but the smaller they are, the easier they’ll be able to manage in the taco shell. In a large mixing bowl, combine the cubed chicken, corn starch, creole seasoning, paprika, cayenne pepper, black pepper, garlic powder and onion powder. If you are sensitive to spice, you can reduce or omit the amount of cayenne pepper.
Stir well until completely combined and evenly coated.
Heat olive oil in a large skillet over medium high heat, add the chicken and cook, stirring occasionally, until the outside of the chicken is getting crispy (think fried chicken) and the chicken is cooked through, about 10 minutes. Tip: the less you crowd the pan, the quicker the chicken will crisp up.
Meanwhile, make the slaw by combining the coleslaw mix, mayo, olive oil, pickles and salt & pepper in a large bowl. Refrigerate until you’re ready to assemble the tacos.
Next, make the sauce by combining the hot sauce, chili powder, garlic, paprika, cayenne and brown sugar to a small sauce pan. Heat over medium-high heat, whisking constantly until sugar has dissolved and the sauce begins to thicken slightly, about 5 minutes. Again, if you’re sensitive to spicy foods, reduce or omit the cayenne pepper.
Once the chicken is done cooking, remove from the pan and put the pieces into a large mixing bowl.
Add the sauce, and toss gently to combine, ensuring all pieces are evenly coated.
Assemble and Serve
To assemble the tacos, add chicken pieces to tortillas and top with slaw and shredded cheese. Serve immediately.
Hot, Hot, HOT Chicken Tacos
Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1/2 cup cornstarch
- 3 tablespoons creole seasoning
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper (reduce or omit to taste)
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
Slaw
- 16 ounces coleslaw mix
- 3 tablespoons mayo
- 1 tablespoon olive oil
- 2 tablespoons chopped pickles or relish
- salt and pepper to taste
Sauce
- 1 cup hot sauce (I use Frank’s)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (reduce or omit to taste)
- 1/2 cup brown sugar
Instructions
- Cut the chicken breasts or thighs into 1/4″ -1/2′” pieces, keeping the cubes as consistent in size as possible. Don’t cut them too small, but the smaller they are, the easier they’ll be able to manage in the taco shell.
- In a large mixing bowl, combine the cubed chicken, corn starch, creole seasoning, paprika, cayenne pepper, black pepper, garlic powder and onion powder. If you are sensitive to spice, you can reduce or omit the amount of cayenne pepper.
- Heat olive oil in a large skillet over medium high heat, add the chicken and cook, stirring occasionally, until the outside of the chicken is getting crispy (think fried chicken) and the chicken is cooked through, about 10 minutes. Tip: the less you crowd the pan, the quicker the chicken will crisp up.
- Meanwhile, make the slaw by combining the coleslaw mix, mayo, olive oil, pickles and salt & pepper in a large bowl. Refrigerate until you’re ready to assemble the tacos.
- Make the sauce by combining the hot sauce, chili powder, garlic, paprika, cayenne and brown sugar to a small sauce pan. Heat over medium-high heat, whisking constantly until sugar has dissolved and the sauce begins to thicken slightly, about 5 minutes. Again, if you’re sensitive to spicy foods, reduce or omit the cayenne pepper.
- Once the chicken is done cooking, transfer from the pan to a large mixing bowl.
- Add the sauce to the mixing bowl with the chicken, and toss gently to combine, ensuring all pieces are evenly coated.
- To assemble the tacos, add chicken pieces to tortillas and top with slaw and shredded cheese. Serve immediately.
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