Time: 30 minutes + 15 for the marinade
Servings: 4



For the Asian Fusion Chicken or Chickpeas

  • 680g chicken, thinly sliced or bite size (May replace with 2 cans chickpeas (425g each) & 1 tbsp olive oil for a vegan option)
  • 1 1/2 tbsp Asian Fusion Seasoning by A Spice Affair
  • 1 tbsp honey
  • 1/4 cup soy sauce 
For the Slaw
  • 1 cup shredded red cabbage
  • ½ cup shredded carrots or coleslaw (optional)
  • 3 green onions, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • 2 tsps olive oil
  • 1 tsp honey
  • 1 tsp soy sauce
  • 1 tsp rice vinegar

For Serving

  • 4-8 tortillas
  • Lime wedges
  • Corn on the cob (optional)
  • Microgreens (optional)



For the Asian Fusion Chicken
1. In a bowl, season chicken with A Spice Affair's Asian Fusion Seasoning, honey, and soy sauce. Let marinate in fridge for 15 min or overnight. 

2. Heat a pan or grill over medium-high heat. Cook chicken, stirring occasionally, for 8-10 minutes or until cooked through.

For the Asian Fusion Chickpeas

1. Heat olive oil in a pan over medium-high heat. Once hot, add the chickpeas and cook until slightly golden.

2. Add the rest of the marinade ingredients, stirring occasionally for 3 more minutes or until slightly browned.

For the Slaw
3. Meanwhile, prepare the slaw by mixing all ingredients together in a bowl and set aside.

For the tacos
4. Heat tortillas for 1 minute on each side. Layer with Asian Fusion chicken or chickpeas and dressed slaw. Squeeze some lime and enjoy with your favourite toppings and sides!


A taste of perfection, combining sweet and spicy, East and West.

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