Asian Tacos Recipes

ASIAN TACOS

Steps:

• In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
• Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add 1/2 cup stir-fry sauce. Cook and stir about 2 minutes or until hot.
• Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

ASIAN SALMON TACOS

Steps:

• Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.

ASIAN TACOS

Steps:

• Remove the Fresh Cilantro (0.25 ounce) leaves from the stems and discard stems. Roughly chop the cilantro and hold for plating.
• Remove the stem, pith and seeds from the Red Fresno Chili Pepper (1) and discard. Slice the chili into 1/4 inch rounds and set aside.
• Pat dry the Chicken Breast (2) with paper towels and place in a large saucepot with enough water to cover.
• Bring to a boil over medium-high heat and then turn heat down to medium-low. Cover and cook until the chicken shreds easily with a fork, about 10 to 12 minutes. Shred the chicken by pulling apart with your fingers or two forks and set aside.
• In a medium bowl, combine the shredded chicken with Teriyaki Sauce (1/4 cup) and toss to combine.
• In another medium bowl, toss Coleslaw Mix (7 ounce) and Fresno chili pepper with the Rice Vinegar (1 tablespoon).
• In a small bowl, mix together the Sriracha (1 teaspoon) and Mayonnaise (1 package).
• Heat a small sauté pan over medium-high heat. Add the White Corn Tortilla (4) one by one, and heat until very hot. Keep warm for plating.
• Place the chicken into the tortillas and top with the slaw and sriracha mayonnaise. Garnish with cilantro. Serve and enjoy!

SLOW COOKER ASIAN CHICKEN TACOS WITH BROCCOLI SLAW

Steps:

• Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
• Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
• Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
• Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
• Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
• Cook in the preheated oven until warm, 3 to 5 minutes.
• Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.