Orange Chicken Tacos

Sure mloukhiyeh, mjaddra and moghrabieh are delicious but it’s nice to change every now and then.

PIN-Orange chicken taco recipe-cookin5m2-9563

Get your long fluffy skirt on and your best heel and start smacking the floor with all the power you’ve got because we’re firing it up with chicken tacos that went to Asia once and they can’t stop telling us about it!

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Sure you’re gonna say this is cultural appropriation and all that jazz. But I’ll only plead guilty when I go to an Asian or Lantin country and rule it “democratically” for a few decades then go spread their food and label it as mine.

As for now, this is just a fusion that might not rock your boat. So, chill sweetie!

Let’s fire those tortillas.

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This can be a very intimate recipe to prepare for two. Run the knife across those chicken breasts while the oranges are being squeezed before getting those tortillas warm and ready to be stuffed!

Or rock the sharp blade on those veggies as you flame things up and get ready to receive the seasoned chicken.

Think of it. Try it!

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Orange Chicken TacosTINY-PIN-Orange chicken taco recipe-cookin5m2-9563.jpg

Serves 3 persons


  • 3 chicken breasts, sliced
  • 1 cup orange juice
  • 3 tbsp soy sauce
  • 1 tsp corn starch
  • 1 tsp garlic powder
  • vegetable oil
  • 1 tbsp nigella seeds
  • 1/4 small red cabbage
  • 2 carrots
  • 3 tbsp vinegar
  • 1 tbsp sugar
  • 4 stalks green onions
  • coriander leaves
  • 6 Corn tortillas


  • Shred the carrots and cabbage and pickle with the vinegar and sugar. Cover and leave for 10-20 minutes. Before serving, strain and squeeze off the excess liquid
  • In a bowl, mix orange juice, soy sauce, corn starch, and garlic powder and marinate the chicken for at least 20 min
  • Remove the chicken and toss with some corn starch
  • Heat the oil in a wide deep pan and fry until cooked and slightly crispy
  • Slice the green onions and pick the coriander leaves off the stems
  • Heat the corn tortillas over open flames or pan and quickly fill with the pickled cabbage then the chicken and green onions and coriander leaves.
  • Sprinkle with the nigella seeds and serve 

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