Japanese-Style Chicken Tacos with Lime Mayo

Ingredients

• 300 g boneless skinless chicken thighs
• 1 tbsp soy sauce
• 1 tbsp mirin(optional)
• 1 clove garlic
• 1 tsp fresh ginger
• 2 tbsp cornstarch
• 1.5 tbsp neutral oil (for pan-searing)
• 2 cups cabbage (finely shredded)
• 1 lime
• 3 tbsp mayonnaise
• 4 tortillas (small/medium)
• 0.25 tsp salt(optional)
• 0.125 tsp black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken into thin bite-size pieces. Mince garlic and grate ginger. In a bowl, mix soy sauce, mirin (if using), garlic, ginger, and the juice of half the lime. Toss chicken in the marinade, then sprinkle with cornstarch and toss until evenly coated.

2. 2

   Cook (12 minutes): Heat a large skillet over medium-high heat with the oil. Pan-sear chicken in a single layer (work in batches if needed) until deeply golden and cooked through, about 4–6 minutes per side total. Remove to a plate.

3. 3

   Assemble: Warm tortillas in the same skillet for about 30–60 seconds each. In a bowl, stir mayonnaise with the remaining lime juice and a pinch of salt/pepper. Toss shredded cabbage with a small pinch of salt (optional).

4. 4

   Serve: Fill tortillas with chicken and crunchy cabbage, then drizzle with lime mayo. Serve immediately.