Sriracha Chicken Tacos

I am a cheese gal. I love it in all shapes, sizes and will love it still even if it is a cheese product. I will never apologize for my love of cheese and try to work in into almost every meal.

Sometimes though a receipe comes along that is so amazing and flavor filled it does not need cheese. What!!!?? Yes you read that right! But don't take my word for it, get in the kitchen and whip up a batch of these amazingly (cheeseless!) Sriracha Chicken Tacos right now.

You can find Sriracha in almost every major grocery or box store (it’s usually with Asian spices and meal items) and a bottle will only set you back $3 or so. But trust me once you discover the wonder that is Sriracha it will be the best $3 you have ever spent.

Sriracha Chicken Tacos

Makes 8 tacos | Prep time: 5-10 mins | Cook time: 10-15 mins


For the Tacos

  • 1 pound chicken breast
  • salt and pepper
  • 1 tablespoon Sriracha sauce
  • 1 cup cooked rice
  • 6 small (6 inch) soft taco shells
  • Cilantro (dried or fresh), to taste

For The Sauce

  • 1 tablespoon Sriracha (more or less to taste)
  • 1/4 cup mayonnaise
  • juice from 1/2 lime (more or less to taste)


For the chicken:

  1. Heat a skillet with olive oil or cooking spray
  2. Season the chicken breast with salt and pepper
  3. Cook chicken until cooked through and remove from skillet to a cutting board
  4. Cut chicken breast into bite sized pieces
  5. Place chicken in a bowl and toss with 1 tablespoon Sriracha. Set aside.

For the sauce:

  1. Add mayonnaise and 1 tablespoon Sriracha to a bowl mixing well to combine
  2. Add lime juice to mixture and stir until combined
  3. Taste mixture and adjust seasonings to preference

For the tacos:

  1. Top taco shell with a small scoop of rice and chicken
  2. Drizzle with sauce.
  3. Top with cilantro.
  4. Fold and eat!


  • If you added a bit too much Sriracha and your sauce is spicy, you can add a bit of mayonnaise to help cut the spice. Just add bit by bit, tasting as you go until you reach your desired spiciness.
  • I prefer fresh squeezed lime juice for this, but in a pinch you can used bottled lime juice. Start with 1 tablespoon and add according to your preference.
  • For the cilantro garnish, fresh is slightly better but unless you are planning on making salsa or something else that uses cilantro, it may be a bit of a waste. Feel free to use dried cilantro on this. We do this quite often in the colder months when we are not growing our own and won't use up a whole package and it is still very, very yummy!

This is an absolute perfect summer night recipe because it's simple to make, not very heavy, and absolutely flavorful. Try it topped with sautéed onion or fresh avocado for variety--or not as honestly this recipe to me is perfect just topped with sauce (oh the sauce!)