Thai-Style Chicken Tacos

40 Min.
25 Min.
12
Ingredients
Asian Slaw
¼
cup grated carrot
¼ cup grated carrot
cups shredded green cabbage
1½ cups shredded green cabbage
½
cup shredded red cabbage, rinsed and drained on paper towels
½ cup shredded red cabbage, rinsed and drained on paper towels
¼
cup white vinegar
¼ cup white vinegar
½
teaspoon sesame seed oil
½ teaspoon sesame seed oil
2
teaspoons low-sodium soy sauce
2 teaspoons low-sodium soy sauce
2
tablespoons sugar
2 tablespoons sugar
Chicken Filling
1
tablespoon canola oil
1 tablespoon canola oil
1
pound ground chicken, thawed
1 pound ground chicken, thawed
2
teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2 teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
cup canned unsweetened coconut milk (stir coconut milk before measuring)
⅓ cup canned unsweetened coconut milk (stir coconut milk before measuring)
juice of 1 fresh lime (about 2 tablespoons)
juice of 1 fresh lime (about 2 tablespoons)
2
teaspoons reduced sodium soy sauce (may substitute with Thai soy seasoning sauce)
2 teaspoons reduced sodium soy sauce (may substitute with Thai soy seasoning sauce)
teaspoons peeled, freshly grated ginger*
1½ teaspoons peeled, freshly grated ginger*
½
teaspoon crushed red pepper flakes
½ teaspoon crushed red pepper flakes
teaspoons ground coriander
1½ teaspoons ground coriander
3
small green onions, rinsed, trimmed and thinly sliced
3 small green onions, rinsed, trimmed and thinly sliced
cup coarsely chopped fresh cilantro leaves
⅓ cup coarsely chopped fresh cilantro leaves
12
small flour tortillas
12 small flour tortillas
1
cup chopped peanuts or cashews for topping tacos (optional)
1 cup chopped peanuts or cashews for topping tacos (optional)
Directions
  1. In a medium bowl, add slaw ingredients, stir to combine; cover and refrigerate.
  2. In a large non-stick skillet, heat oil over medium-high heat, add chicken and Chicken Base; cook and stir until crumbles are done, about 10-12 minutes.
  3. Preheat oven to 350°F.
  4. To skillet, add coconut milk, lime juice, soy sauce, ginger, red pepper and coriander to chicken mixture; cook and stir, about 3-4 minutes.
  5. Reduce heat to low. Add green onions and cilantro; cook and stir, about 1-2 minutes. Remove skillet from heat and cover.
  6. Place 6 tortillas on large rimmed baking sheet; lightly coat tortillas on each side with cooking spray, heat in oven for 1-2 minutes. Place tortillas in a warmer or cover tortillas with foil immediately after removing from oven until ready to serve. Repeat process for remaining tortillas.
  7. Place chicken filling down the center of each warmed tortilla and top with Asian Slaw and chopped nuts.
Serve with sweet chili sauce, soy sauce, chopped nuts or lime wedges.

Recently Viewed