Salt & Wind Travel

Filipino Sisig Chicken Tacos Recipe

I didn’t grow up eating a lot of Filipino food (lumpia was my limit) so I hadn’t had sisig until a few years ago. Sisig is basically crispy pork bits with chiles, onions, and citrus – like carnitas’ cousin – so you can understand that I was instantly hooked on sisig tacos since I first tried them Señor Sisig’s food truck.

Let it be known that this is a total riff and by no means authentic (cuz, I can’t always find calamansi and coconut vinegar yet still want that sisig essence, you know?). But, it’s got the sweet, spicy, smoky of sisig while also a lot healthier —  as is made with chicken instead of pig and poached instead of fried — and a lot simpler. Most importantly, it can be made well ahead of time, so it’s perfect for warm-weather entertaining – Filipino taco bar, anyone?

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

sizzling chicken sisig tacos recipe v medium
Filipino Sisig Chicken Tacos Recipe

Filipino Sisig Chicken Tacos Recipe

I didn't grow up eating a lot of Filipino food (lumpia was my limit) so I hadn't had sisig until a few years ago. Sisig is basically crispy pork bits with chiles, onions, and citrus -- like carnitas' cousin -- so you can understand that I was instantly hooked on sisig tacos since I first tried them at Señor Sisig's food truck. And now I bring this Filipino Sisig Chicken Tacos recipe to you!
No ratings yet
Prep Time 25 mins
Total Time 45 mins
Cuisine Filipino
Servings 10 Tacos

Ingredients
  

  • 1 cup plain Greek yogurt or sour cream
  • Juice of 1 Lime plus more for garnish
  • 1 cup fresh cilantro leaves and stems
  • 1 finely chopped green onions (aka scallions) plus more for garnish
  • Kosher salt
  • 3 pounds bone-in chicken breast or thigh pieces
  • 3 dried chile de árbol
  • 8 garlic cloves divided
  • 2 bay leaves
  • 2 teaspoons black peppercorns
  • 2 tablespoons coconut, grapeseed, or peanut oil
  • 1 tablespoon unsalted butter
  • 1/2 medium red onion finely chopped
  • 1 red, orange, or yellow bell pepper finely chopped
  • 1 inch piece fresh ginger peeled and grated
  • 3/4 teaspoon smoked paprika
  • 1/2 cup freshly squeezed lime juice
  • 1/3 cup 100% pure pineapple juice
  • 1/4 cup red wine vinegar
  • 1/4 cup low-sodium soy sauce
  • 1 to 2 serrano or Thai chile  sliced and seeded (if desired), optional
  • Sambal or Chile-garlic sauce for serving
  • 10 corn tortillas

Instructions
 

  • For the cilantro sauce: Combine the sour cream or yogurt, lime, cilantro, scallion, and a pinch of salt in a mini food processor or blender. Process until smooth. Taste and add more salt or lime as desired. 
  • For the chicken: Season the chicken pieces all over with 1 tablespoon of the salt then place in a large, heavy-bottomed pot with the chiles, bay leaves, 3 of the garlic cloves, and peppercorns. Add just enough water to cover (about 6 cups) and bring to a boil over high heat. Cover, then decrease the heat to medium-low and simmer until the chicken is cooked through, about 15 to 20 minutes.
    Remove the chicken from the liquid set aside until cool enough to handle. Discard the skin and bones, then shred meat into bite-sized pieces with two forks. Toss meat with a pinch of salt and set aside until ready to use.
  • For the sisig: Finely chop the remaining garlic then heat the oil in a large nonstick pan over medium-high heat. When it shimmers, add the shredded chicken and cook until crisp. Remove chicken to a plate then return the pan to the stove, add the butter, the onions and peppers, and cook, stirring occasionally, until just softened. Add garlic, ginger, paprika, about 10 cranks of black pepper, and cook until fragrant, another 30 seconds.
  • Add the pineapple juice, lime juice, vinegar, and soy sauce and cook until liquid is reduced by 2/3, about 5 minutes. Stir in the chicken and chiles (if using) and cook just until the sauce coats the bottom of the pan and the chicken. Serve in warmed tortillas, topped as desired, with cilantro sauce, a squeeze of lime, chile-garlic sauce, and/or scallions.
Keyword Filipino tacos, Taco Tuesday
Tried this recipe?Mention @saltandwind or tag #swsociety!

This post may contain affiliate links. Please refer to our privacy policy.

Pinterest
Twitter
LinkedIn
Facebook
Email
About The Author

TRAVEL SERVICES

We'll help you taste Italy Mexico California Hawaii Mexico France Spain the world

Food Focused Experiences

We specialize in food-focused experiences in the most interesting culinary regions of the world.

Curated Group Trips

We host trips to Italy and Mexico to the regions of Lombardy, Mexico City, and Oaxaca.

Personalized Itineraries

Our services are tailored to meet your needs and make sure you make the most of your trip.