Spicy Chicken Truck Tacos

IngredientsPoultry, Cheese
Day PartDinner, Late Night, Lunch
Menu PartEntree
Cuisine TypeMexican
Spicy Chicken Truck Tacos

Source: Quaker Steak & Lube’s

Quaker Steak & Lube’s tacos get a kick from Sriracha.


3 boneless, skinless chicken tenders
2 oz. Sriracha wing sauce
3 flour tortillas (6-in. size)
3/4 cup shredded Cheddar-Jack cheese blend
3 oz. taco slaw (shredded cabbage, shredded carrots and scallion)
2 red bell peppers, sliced into 1/2-in. strips
1/2 oz. Asian wing sauce
2 tbsp. scallions, bias cut


  1. Preheat flat top to 350 degrees. Grill chicken tenders on flat top about 3 minutes on each side until internal temperature reaches 165 degrees. Cut each tender into 2 julienne pieces.
  2. In small bowl, toss chicken pieces with Sriracha sauce until well coated and saucy.
  3. Place metal taco holder in lined deli basket.
  4. Warm flour tortillas on flat top for 30 seconds to heat, flipping once. Do not crisp. Evenly cover tortillas with cheese to melt.
  5. Remove hot tortillas and place in taco holder in deli basket. Top each tortilla with slaw mix and drizzle with Asian wing sauce.
  6. Evenly distribute red pepper strips and chicken among the tortillas. Garnish each tortilla with chopped scallions.

Latest Recipes

View More