Spicy Miso Chicken Tacos

Mark Boughton Photography / styling by Terea Blackburn
  • Yield: 12 servings


1cup reduced-sodium soy sauce
1cup mirin
1cup sugar
1teaspoon red chili flakes
1/4cup garlic, minced
1/4cup chopped green onions
1/4cup brown rice vinegar
1/4cup brown miso
12 boneless chicken thighs, fat trimmed
1tablespoon peanut oil
1 onion, sliced
2 jalapenos, sliced
Thinly sliced cabbage
Chopped cilantro
Lime wedges


  1. To prepare sauce and marinade, combine all ingredients and bring to boil. Remove from heat and let cool. Once the marinade has cooled, set aside 1/4 cup marinade for glazing chicken. 
  2. To prepare chicken, place chicken thighs in a zip-top plastic bag. Add remaining marinade and seal bag. Place in refrigerator for at least 12 hours.
  3. Heat oil in a large sauté pan. Add chicken and sauté until done, about 12 minutes. Remove chicken from pan. Add onions and jalapenos and sauté 5 minutes. 
  4. Place chicken on tortillas, drizzle with reserved marinade and top with onions, jalapeños, cabbage, cilantro and lime wedges. 

Recipe courtesy of Marination, Seattle, Washington.

Nutritional Info *per serving

  • Calories 270
  • Fat 16g
  • Cholesterol 65mg
  • Sodium 610mg
  • Carbohydrate 14g
  • Fiber 0g
  • Protein 13g