Honey Garlic Naan Chicken Tacos (Printable)

Tender glazed chicken in warm naan with crisp slaw. A perfect Indian-Mexican fusion meal.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Honey Garlic Sauce

05 - 3 tablespoons honey
06 - 2 tablespoons soy sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Slaw

10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - 2 green onions, thinly sliced
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon honey
17 - Salt and pepper to taste

→ Assembly

18 - 8 small garlic naan breads
19 - 1 tablespoon butter, melted
20 - Fresh cilantro and lime wedges for garnish

# How-To Steps:

01 - In a large mixing bowl, combine shredded red cabbage, carrots, green onions, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper until well emulsified. Pour dressing over slaw and toss to combine evenly. Set aside to marinate while preparing remaining components.
02 - Heat vegetable oil in a large skillet over medium-high heat until shimmering. Season chicken pieces with salt and pepper. Add to hot skillet and sauté for 6 to 7 minutes, stirring occasionally, until golden brown and cooked through.
03 - In a small bowl, combine honey, soy sauce, minced garlic, and rice vinegar. Pour mixture over cooked chicken pieces and stir to coat evenly. Add cornstarch slurry and simmer for 1 to 2 minutes, stirring constantly, until sauce thickens and adheres to chicken. Remove from heat.
04 - Heat a dry skillet over medium heat or warm naan in a 350°F oven for 2 to 3 minutes until soft and pliable. Optionally brush with melted butter for enhanced flavor.
05 - Lay warm naan flat on a work surface. Add generous portion of honey-garlic glazed chicken down the center. Top with prepared slaw mixture. Garnish with additional fresh cilantro and squeeze of fresh lime juice. Fold naan in half and serve immediately.

# Expert Tips:

01 -
  • It tastes like you spent way more effort than you actually did, which is always the best kind of dinner.
  • The contrast between warm, tender chicken and cool, crisp slaw keeps every bite interesting.
  • Garlic naan does half the work for you—it's already flavorful, so the chicken just needs a quick glaze.
02 -
  • If you skip the cornstarch slurry, the sauce will stay thin and slide right off the chicken onto the naan—it's worth the extra 30 seconds to mix it in.
  • Don't let the slaw marinate longer than 30 minutes or the cabbage will turn into mush; timing is everything here.
03 -
  • Taste the slaw dressing before you toss it with the vegetables; it should make your mouth water with the balance of creamy, tangy, and sweet.
  • Keep the lime wedges close by during assembly so people can add extra brightness without you having to plan it perfectly for everyone.
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