Crispy Wonton Tacos (Printable)
Golden wonton cups stuffed with marinated chicken, crunchy slaw, and spicy mayo drizzle.
# What You Need:
→ Chicken Filling
01 - 1 large boneless skinless chicken breast (about 9 oz), finely diced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon toasted sesame oil
05 - 1 garlic clove, minced
06 - 1/2 teaspoon fresh ginger, grated
07 - 1 tablespoon vegetable oil
→ Wonton Shells
08 - 12 round or square wonton wrappers
09 - Nonstick cooking spray or a small amount of vegetable oil
→ Slaw Topping
10 - 1 cup green cabbage, thinly sliced
11 - 1/4 cup carrots, shredded
12 - 1 green onion, thinly sliced
13 - 2 tablespoons rice vinegar
14 - 1 teaspoon granulated sugar
15 - Salt and freshly ground black pepper, to taste
→ Drizzle Sauce
16 - 3 tablespoons mayonnaise
17 - 1 tablespoon sriracha, adjusted to taste
18 - 1/2 teaspoon fresh lime juice
# Directions:
01 - Preheat the oven to 375°F. Lightly coat a mini muffin tin with nonstick cooking spray, or set up taco shell molds if using those instead.
02 - Press each wonton wrapper into the cups of the muffin tin to form a taco shell shape. Spray the wrappers lightly with oil. Bake for 6 to 8 minutes until golden brown and crispy. Allow to cool, then gently remove from the tin.
03 - In a small mixing bowl, combine the finely diced chicken with soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly and let marinate for 10 minutes at room temperature.
04 - Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken in an even layer and sauté for 4 to 6 minutes, stirring occasionally, until the chicken is cooked through and lightly caramelized. Remove from heat and set aside.
05 - In a separate bowl, toss together the thinly sliced cabbage, shredded carrots, and sliced green onion. Drizzle with rice vinegar, sprinkle with sugar, and season with salt and pepper to taste. Toss until well combined.
06 - In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Adjust the sriracha amount for desired spice level.
07 - Spoon the cooked chicken filling into each crispy wonton shell. Top generously with the tangy slaw mixture, then drizzle the spicy mayo sauce over the top.
08 - Arrange the tacos on a platter and serve immediately while the wonton shells are still crisp for the best texture and flavor.
# Expert Tips:
01 -
- The wonton shells bake into the most satisfying crunch and you get to feel clever for using a muffin tin as your secret weapon.
- Everything comes together in forty minutes flat and looks like something you would order at a trendy restaurant for fifteen dollars a plate.
02 -
- Watch the wonton shells like a hawk during the last two minutes of baking because they go from perfectly golden to charcoal with almost no warning.
- Do not overfill the tacos or the shells will crack and the whole thing falls apart in your hands which is still delicious but defeats the purpose of a taco.
03 -
- Spray both the muffin tin and the outside of each wonton wrapper before pressing it in for the most even browning and easiest release.
- Use Greek yogurt in place of mayonnaise for the drizzle sauce if you want a lighter version that still tastes rich and creamy.