Asian Ginger Sesame Smash Tacos -With Ground Chicken

If you want a fun and flavorful weeknight dinner that the whole family will love, these Asian ginger sesame smash tacos are it! Made of ground chicken seasoned with ginger, garlic, soy sauce, and sesame oil, it gets pressed directly onto flour tortillas and cooked until the edges are golden and crispy. To make it even more flavorful, top it with bright, crunchy Asian slaw. This is one of those meals that looks impressive yet can be ready in about 20 minutes, making it the perfect easy weeknight dinner!

If you are looking for other flavorful Asian inspired recipes try these Ground Chicken Lettuce Wraps and Asian Chicken Salad with Ginger Dressing. These are recipes that are on repeat in our house.

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Why You'll Love This Asian Ginger Sesame Smash Taco Recipe!

Of course, the smash burger taco trend started as a way to recreate everyone's favorite drive-thru burger at home by pressing seasoned beef onto a tortilla and topping it with cheese and special sauce. But I quickly realized the possibilities for the smash taco concept are endless, which led me to create these Asian-inspired smash tacos.

These Asian Ginger Sesame Smash Tacos are everything you want in a busy weeknight dinner. They're quick, easy, and loaded with flavor. The smash technique presses the seasoned chicken directly onto the tortillas, allowing them to cook together into a perfectly crispy shell that delivers the most satisfying bite.

Here are more reasons to love this recipe if you need more convincing:

• Quick and easy: It can be ready in just 20 minutes, from preparation to serving!
• Irresistible flavor: Ginger, garlic, and sesame make the chicken absolutely great!
• Crispy and satisfying: The tortilla crisps up beautifully with the chicken for a perfect texture.
• Crowd pleaser: Kids and adults will be asking for these on repeat!

Equipment Needed

• Large mixing bowl
• Nonstick skillet, griddle, or Blackstone
• Spatula
• Small bowl for slaw dressing

Key Ingredients

Ground chicken: The base of our smash taco patties. It is lean and absorbs the Asian seasoning beautifully.

Low-sodium soy sauce: Adds savory, salty umami flavor to the chicken without being overpowering.

Sesame oil: A little drop goes a long way! It adds a rich, nutty depth to both the chicken and the slaw dressing.

Fresh ginger and garlic: These are the main flavors of this recipe. I would recommend grating them finely so they are easier to incorporate into the ground chicken.

Flour tortillas: Small (6-inch) tortillas are perfect. They get golden and slightly crispy when cooked with the chicken pressed into them.

Cabbage: The base of our Asian slaw. It adds great crunch and holds up beautifully to the dressing without getting soggy.

Matchstick carrots: Adds a pop of color and subtle sweetness to the slaw. You can find these pre-cut in the produce sections of the grocery store, which makes this easier!

Cucumber: Make sure to seed the cucumber before slicing so the slaw does not get watery. It adds a cool, fresh crunch to every bite.

Red bell pepper: Adds a sweet, crisp element and a beautiful pop of red color to the slaw.

Rice vinegar: A mild, lightly tangy vinegar that gives the slaw dressing its bright flavor. You can find it near the other vinegars in the grocery store.

Honey: Helps balance the vinegar's tanginess and adds a natural sweetness to the slaw.

Red chili flakes: They add a touch of heat to the slaw dressing. Add more or less depending on your heat preference.

Cilantro: Fresh cilantro adds a bright herby flavor to the tacos. If you are not a cilantro fan, you can swap it for sliced green onions instead.

Sesame seeds: Sprinkled on top for a light nutty flavor and a little extra crunch as garnish.

Step-By-Step Instructions

Add the ground chicken to a mixing bowl along with the soy sauce, sesame oil, grated ginger, and grated garlic. Mix them with your clean hands until all the ingredients are incorporated. Divide the chicken mixture into 8 equal-sized balls.

Press one chicken ball onto a flour tortilla, spreading it into a thin, even layer that reaches almost to the edges. Repeat with the remaining chicken balls and tortillas. Set aside while you prepare the slaw.

In a large bowl, whisk together the rice vinegar, honey, sesame oil, and red pepper flakes until the honey is dissolved and the mixture is fluffy. Add the cabbage, matchstick carrots, cucumber, and red bell pepper. Toss until the vegetables are evenly coated in dressing.

Heat a large nonstick skillet, griddle, or Blackstone over medium heat. Drizzle with olive oil or cooking spray and heat until shimmering. Place the prepared tortillas meat-side down into the skillet. Press firmly with a spatula and cook for 2 to 3 minutes. Flip and continue cooking for an additional 1 to 2 minutes until the chicken is fully cooked through.

Remove the smashed tacos from the skillet and top with the Asian slaw. Garnish with a sprinkle of sesame seeds and freshly chopped cilantro. Serve immediately.

Serving Recommendations

These tacos are a complete meal on their own but here are a few serving ideas to make it even more special.

• Add a drizzle of sriracha or chili garlic sauce for extra spice.
• Pair with steamed jasmine rice or my cilantro lime rice for a more filling meal.
• Set up a taco bar and let everyone build their own!

Make Ahead

You can prepare the Asian slaw up to 1 day in advance and store it, covered, in the refrigerator. The flavors actually get even better as they sit. For the best results, press the chicken onto the tortillas and cook them fresh right before serving.

Storage

If there are leftovers, here are some ways you can keep them:

• Store the smashed tacos and the Asian slaw separately in an airtight container in the refrigerator for up to 3 days. Keeping them separate will prevent the tortillas from getting soggy.
• The cooked smash tacos can be frozen in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet. Note that the slaw does not freeze well, so it is best made fresh.

To reheat, place them in a skillet over medium heat for 2 to 3 minutes on each side until warmed through and crispy again. I don't recommend microwaving them as the tortillas will lose their crispiness.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!