CHINESE TACOS
Make and share this Chinese Tacos recipe from Food.com.
Provided by tinnnchris
Categories One Dish Meal
Time 30m
Yield 10 tacos, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef with onions over medium heat.
- When beef is lightly brown add garlic and Oyster sauce.
- Reduce heat to low and stir occasionally while frying tortillas.
- Heat oil in a small pan over high heat.
- Fry tortillas into taco shapes.
- Prepare tacos as desired with tomatoes and olives.
Nutrition Facts : Calories 586.2, Fat 50.5, SaturatedFat 11, Cholesterol 77.1, Sodium 1575.5, Carbohydrate 11.5, Fiber 2.6, Sugar 1.4, Protein 22.7
CHINESE TACOS--LOW CARB
Make and share this Chinese Tacos--Low Carb recipe from Food.com.
Provided by Barb G.
Categories Lunch/Snacks
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Combine all Ingredients, Except sesame oil& FIXINGS; let marinate one hour or overnight, saute in the 1 tablespoon sesame oil for 8 to 10 minutes add chinese 5 spice if desired.
- Fixings: to assemble tacos, wash and pat dry lettuce leaves; Place chicken mixture into individual lettuce leaves to form a lettuce taco shell; fill with garnish of peanuts onions and cilantro.
Nutrition Facts : Calories 162, Fat 9.8, SaturatedFat 1.5, Cholesterol 29.1, Sodium 280.8, Carbohydrate 5.5, Fiber 2, Sugar 1.6, Protein 14.6
PHILADELPHIA SUSHI TACOS
Philadelphia sushi roll can be transformed into delicious tacos. In crispy hard taco shells, sushi rice, avocado, smoked salmon and cream cheese with lemon wasabi soy sauce. Top with shredded nori to add more ocean flavor.
Provided by Hidemi
Categories Lunch/Snacks
Time 30m
Yield 10 makes
Number Of Ingredients 13
Steps:
- 1. Rinse rice several times under running cold water until water gets clear. Drain in a colander. Put the rice and water into a sauce pan with a lid or rice cooker and cook rice according to package directions.
- 2. While the rice is cooking, prepare the filling. Cut smoked salmon into small bite size. Halve avocado, remove seed (discard), scoop avocado pulp out and dice avocado small. Dice cream cheese small.
- 3. In a medium-large bowl, mix together lemon juice, soy sauce and wasabi. Add avocados, smoked salmon and cream cheese into the bowl and mix to combine.
- 4. Make sushi vinegar. In a small bowl, mix together rice vinegar, sugar and salt until sugar is dissolved and mixture is smooth.
- 5. When the rice has cooked, transfer the rice into another medium-large bowl and add sushi vinegar to the bowl. Mix to combine.
- 6. Prepare the taco shells according the package directions.
- 7. On each taco shell, put 1/10 of sushi rice, then 1/10 of filling. Sprinkle with shredded nori over the top. Repeat this with the rest of sushi rice, filling and shredded nori. Serve immediately.
Nutrition Facts : Calories 230.6, Fat 10.7, SaturatedFat 3.6, Cholesterol 15.3, Sodium 401.5, Carbohydrate 28.3, Fiber 2.7, Sugar 3.2, Protein 5.7
SZECHUAN PORK TACOS
East meets South and Tex-Mex for savory, flavorful Chinese taco. It makes a lot so use for an appetizer party or as a potluck dish.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h55m
Yield 5 dozen.
Number Of Ingredients 16
Steps:
- Combine the Cajun seasoning, brown sugar and five-spice powder; rub over pork. Place roast in a shallow baking pan. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until meat is tender., Spray 10 wonton wrappers with cooking spray. Fold each wrapper in half diagonally and place over the edge of a 13x9-in. baking pan. Bake at 350° for 5-7 minutes or until golden brown. Remove from the pan and immediately pull wrappers apart gently, forming taco shells; set aside. Repeat with remaining wrappers., When pork is cool enough to handle, shred meat with two forks; place in a large bowl. Combine the hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons lime juice and pepper sauce; add to pork and toss to coat., In a large bowl, combine the honey, lime zest and remaining rice vinegar and lime juice. Add the cabbage, carrot, onions and jalapeno; toss to coat. Spoon pork mixture into taco shells; top with coleslaw.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 133mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CHINESE CHICKEN LETTUCE WRAPS OR "CHINESE TACOS"
This is my favorite appetizer to get at chinese restaurants. Although this is a different version than I have had before, it is sure to be as good as the rest. This recipe comes from the Jasmine China Bistro in Salt Lake City, Utah.
Provided by Lubie
Categories Chicken Breast
Time 50m
Yield 6 lettuce wraps
Number Of Ingredients 14
Steps:
- Preparation: Mince chicken breast meat.
- Chop bamboo shoots, water chestnuts, and black mushrooms into small pieces, then boil in hot water for one minute.
- Wash lettuce thoroughly, tear into round leaves and set on small plates.
- (The piece of lettuce should look like a bowl.) Mince peanuts.
- Cooking: Deep fry the rice noodles and set in the center of lettuce.
- Heat one tsp.vegetable oil in a pan, stir-fry minced garlic first.
- Add the chicken meat and cook over medium heat until almost dry.
- Next add bamboo shoots, water chestnuts and black mushrooms, stir-fry with soy sauce and sugar for one minute before adding a dash of white pepper and sesame oil.
- Remove from the stove and pour mixture over the fried rice noodles.
- Sprinkle the minced peanuts over chicken dish (or substitution of pine nuts) Scoop two spoonfuls of the chicken mixture into one lettuce cup.
- Drizzle with hoisin sauce.
- Eat and enjoy!
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