THAI-STYLE TACOS
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
- For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
- For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.
THAI-STYLE COCONUT CURRY CHICKEN TACOS
This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
- Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
- Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
- Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams
THAI CHICKEN TACOS
Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. -Melissa Halonen, Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through., In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce.
Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 589mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 29g protein.
THAI CHICKEN TACOS WITH CABBAGE SLAW
This is from the BH&G June 2011 issue. I make mine without the fish sauce, but only because I am allergic to all things fish :( If you an have it, by all means do. It adds even more flavor to the dish. Do NOT skip on the cilantro or lime. These are the things that make this so delicious and brings an authentic flavor to the dish. I prefer to use small, flour tortillas myself.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- CABBAGE SLAW::.
- In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
- Tacos::.
- Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
- In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
- TO SERVE::.
- Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.
Nutrition Facts : Calories 484.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 72.6, Sodium 735.5, Carbohydrate 52.2, Fiber 8.8, Sugar 3.6, Protein 33.8
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- Juice one lime half (about 1 tablespoon); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 tablespoon 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.
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- In a large bowl or a Ziplock bag, toss the bite-sized chicken pieces with the rice vinegar and soy sauce until evenly coated. Let marinate for anywhere from 15 minutes to 4 hours.
- In a large saucepan, heat oil over medium-high heat. Remove chicken from marinade with a slotted spoon, and add to pan. Season immediately with salt and pepper. Saute for 5-7 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside. Remove chicken from pan and set aside.
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