Thai Chicken Tacos

Thai Chicken Tacos Enlarge Image
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61 users rated this recipe an average rating of 4.5
Makes:
4 servings
Serving Size:
2 tacos per serving
Yields:
8 tacos
Prep:
25 mins
Marinate:
1 hr
Cook:
5 mins
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Thai Chicken Tacos

Ingredients
1
lime, halved
1
pound skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
1/4
cup chopped fresh cilantro
1
shallot, finely chopped
3
1
tablespoon fish sauce
2
teaspoons reduced-sodium soy sauce
1/2
teaspoon crushed red pepper
1/2
teaspoon hot chili sauce (such as Sriracha)
2
tablespoons vegetable oil
16
corn tortillas, heated
1
recipe Cabbage Slaw

Directions

  1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
  2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw

Ingredients

2
cups shredded napa cabbage
1/2
cup shredded carrot (1 medium)
1/2
cup sliced green onions (4)
1/3
cup sliced radishes
1/4
cup snipped fresh cilantro
1/4
cup coarsely chopped peanuts (optional)
1/4

Directions

  1. In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.

Nutrition Facts

(Thai Chicken Tacos)
    Per serving:
  • 454 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 4 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 66 mg chol.,
  • 596 mg sodium,
  • 55 g carb.,
  • 9 g fiber,
  • 4 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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