Miracle Meals are the family-friendly dinners that save you time, money, and effort — but not at the expense of taste. They’re dishes that allow you to spend less time in the kitchen and more time with the people you love. This month’s Miracle Meal comes from Alexe Lawrence, a D.C.-based mom and blogger at Keys to the Cucina.

I grew up on home-cooked meals. My Italian-American mother cooked every single night except for Saturday, and she always poured tons of love into everything she made. So I’m a firm believer that with a little ingenuity, a meal that brings your family together is never too far out of reach.

Now that I’m a full-time working mama, that ingenuity has taken the form of a challenge: Squeeze the most flavor out of a 15-minute dish while still leaving plenty of time to connect with my 11-month-old son and husband after a long day of work. After all, I still find solace in coming home and preparing a meal for my family — even if that solace looked a little different pre-baby.

An Easy, Flavorful Taco Dinner Made with Pantry Staples

My solution? Tacos for dinner. Make them Mexican-, Asian-, or Italian-style — it doesn’t really matter. All I know is that taco shells (hard or soft!) are the foundation of every Miracle Meal I’ve ever created. I was craving an Asian flavor at the time I made this particular recipe, so it’s packed with lots of garlic, soy sauce, ginger, and lime. Ground chicken helps to make these tacos a little leaner than its ground beef counterpart, and all the seasonings and sauces are pantry ingredients (I’m not calling on anything fancy here.)

The best part of all is that it cooks in one pan, and you can assemble the coleslaw the night before — a trick that reduces the prep and cook time of this recipe to about 10 minutes total. Also, I’ll throw you some extra points for garnishing the tacos with some cilantro. To save time and dishes, I take my kitchen shears to cut up it up. Oh, and don’t worry about cutting around the stems — they pack a bright flavor and are tender enough to eat. My husband and I also like to add a drizzle of Sriracha.

What’s your family’s miracle meal? Share in the comments below!

Chicken Tacos with Broccoli Slaw


For the slaw:

  • 1 (12-ounce) bag

    broccoli slaw (or any slaw mix that you like)

  • 1/4 cup

    tamari or soy sauce

  • Juice of 1 lime

  • 1/8 teaspoon

    garlic powder

  • 1/4 cup

    olive oil

  • 1 tablespoon

    toasted sesame oil

For the chicken:

  • 1 tablespoon

    toasted sesame oil

  • 1 pound

    ground chicken

  • 1 teaspoon

    kosher salt

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    ground ginger

  • 1/2 teaspoon


  • 3 tablespoons

    tamari or soy sauce

For serving:

  • 8

    soft corn tortillas

  • Fresh cilantro leaves and tender stems, optional

  • Sriracha, optional



  1. Make the slaw: Whisk together the soy sauce, lime juice, garlic, and ginger in a large bowl. Slowly drizzle in olive oil, followed by the sesame oil. Add the slaw and toss to coat. Transfer to the fridge while you cook the chicken.

  2. Cook the chicken: Heat the sesame oil in a medium skillet over medium-high heat until shimmering. Add the chicken and break it up with a wooden spoon. Season with the salt, garlic powder, ginger, and cayenne. Cook until the chicken is no longer pink, about 10 minutes. Toss with the soy sauce and set aside.

  3. Assemble the tacos: Warm up the tortillas. Spoon the ground chicken into the tortillas and then top with the slaw. Garnish with cilantro and hot sauce, if desired.

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