Crispy wonton shells filled with ginger-marinated chicken, smoky spices, tangy slaw, and creamy sriracha mayo. A burst of flavor!
# Directions:
01 - Combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl. Add chicken strips, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes or up to 2 hours.
02 - Whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt in a small bowl until smooth. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from refrigerator. Sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss until evenly coated with seasoning blend.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Fry 6 wonton wrappers at a time for approximately 30 seconds per side until golden brown and crisp. Transfer to paper towel-lined plate to cool and form taco shapes.
05 - Heat 1 tablespoon oil in a large nonstick skillet or grill pan over medium-high heat. Arrange chicken strips in a single layer and cook for 3–4 minutes per side until golden and cooked through to internal temperature of 165°F. Let rest for 2 minutes before assembling.
06 - Shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon spicy mayo on the bottom of each shell. Layer with shredded cabbage and carrots, top with chicken strips, drizzle with additional spicy mayo, and garnish with green onions and cilantro.
07 - Arrange tacos on a serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before eating.
