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Island Time Tacos

This tropical-inspired taco features tender, slow-cooked Hawaiian chicken, vibrant tangy slaw, and a creamy, spicy peanut butter crema, all nestled in a warm tortilla.
Course Main Course
Cuisine Asian Fusion, Fusion, Hawaiian
Keyword Chicken, Crema, Jicama, Pickled Cucumber, Pineapple, Slaw, Taco
Prep Time 25 minutes
Cook Time 2 hours
Servings 10 Tacos
Author Chef Cameron

Ingredients

For the Slow-Cooked Hawaiian Chicken:

  • 3 lbs boneless skinless chicken thighs or breasts
  • 2 Green onions chopped
  • 1 cup Cilantro chopped
  • 1 Tbsp Ginger root grated
  • ¼ cup Soy sauce
  • ¼ cup Rice vinegar
  • 2 Tbsp Chinese 5 spice
  • ¼ cup Hoisin sauce
  • 4 cloves Garlic minced
  • 2 tsp Sesame oil
  • 2 Tbsp brown sugar
  • 2 Oranges juiced

For the Tangy Slaw:

  • ½ cup pickled cucumber thinly sliced or diced
  • ½ cup jicama peeled and shredded or julienned
  • ½ cup shredded carrots
  • ½ cup mandarin oranges drained (fresh or canned)
  • 1 ½ cups shredded cabbage green or purple
  • 2 Tbsp lime juice fresh
  • 1 Tbsp rice vinegar
  • 1 tsp honey optional, for extra sweetness
  • Salt and freshly ground black pepper to taste

For the Spicy Peanut Butter Crema:

  • ½ cup creamy peanut butter
  • ½ cup sour cream
  • ¼ cup coconut milk
  • 2 Tbsp lime juice fresh
  • 1-2 Tbsp sriracha or chili garlic sauce adjust to desired heat
  • 1 Tbsp honey or maple syrup optional, for sweetness balance
  • 1 tsp fresh ginger grated (optional, for extra zing)
  • Pinch of salt

For the Tacos:

  • 6-8 small corn or flour tortillas warmed

Instructions

Prepare the Huli Huli Chicken Marinade:

  • In a blender, combine the chopped green onion, chopped cilantro, grated ginger root, soy sauce, rice vinegar, Chinese 5 spice, hoisin sauce, minced garlic, sesame oil, brown sugar, and fresh orange juice. Blend until smooth.
  • Reserve 1 cup of this marinade for tossing with the cooked chicken later.

Marinate and Slow Cook the Chicken:

  • Place the chicken thighs or breasts in a large bowl or a zip-top bag. Pour the remaining Huli Huli marinade over the chicken, ensuring it's well coated.
  • Cover and marinate in the refrigerator for at least 1 hour, and up to 4 hours. (Avoid marinating longer than 4 hours due to the citrus and vinegar, which can alter chicken texture over time.)
  • Once marinated, place the chicken and all the marinade into a slow cooker. Cook on low for 3-4 hours, or until the chicken is fork-tender and easily shreds.
  • Remove the cooked chicken from the slow cooker and shred it using two forks. Discard any remaining liquid in the slow cooker.
  • In a bowl, toss the shredded chicken with the 1 cup of reserved marinade to coat it well and maximize flavor. Keep warm.

Prepare the Tangy Slaw:

  • In a large bowl, combine the pickled cucumber, jicama, shredded carrots, mandarin oranges, and shredded cabbage.
  • In a small separate bowl, whisk together the fresh lime juice, rice vinegar, and honey (if using).
  • Pour the dressing over the slaw mixture and toss gently to combine. Season with salt and freshly ground black pepper to taste. Set aside.

Prepare the Spicy Peanut Butter Crema:

  • In a medium bowl, combine the creamy peanut butter, coconut milk, sour cream, fresh lime juice, sriracha or chili garlic sauce, honey or maple syrup (if using), grated fresh ginger (if using), and a pinch of salt.
  • Whisk vigorously until all ingredients are thoroughly combined and smooth. If the crema is too thick, you can add a tiny splash of water or coconut milk to reach your desired consistency. Taste and adjust spice/sweetness as needed. Set aside.

Assemble the Tacos:

  • Warm the tortillas on a grill, in a dry skillet, or in the microwave until hot and pliable.
  • For each taco, add a generous serving of the warm, shredded Huli Huli chicken.
  • Top the chicken with a portion of the prepared tangy slaw.
  • Finish with a generous dollop of spicy peanut butter crema.

Serve:

  • Serve the Hawaiian Chicken Tacos immediately and enjoy!