Our Thai-inspired chicken tacos have just the right amount of kick, and can be served with sweet chili sauce, soy sauce, chopped nuts or lime wedges. They are delicious!
Recipe tags: chicken base, moderate difficulty, lunch, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | grated carrot |
| 1½ cups | shredded green cabbage |
| ½ cup | shredded red cabbage, rinsed and drained on paper towels |
| ¼ cup | white vinegar |
| ½ tsp | sesame seed oil |
| 2 tsp | low-sodium soy sauce |
| 2 Tbsp | sugar |
| Quantity | Ingredient |
|---|---|
| 1 Tbsp | canola oil |
| 1 lb | ground chicken, thawed |
| 2 tsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| ⅓ cup | canned unsweetened coconut milk (stir coconut milk before measuring) |
| juice of 1 fresh lime (about 2 tablespoons) | |
| 2 tsp | reduced sodium soy sauce (may substitute with Thai soy seasoning sauce) |
| 1½ tsp | peeled, freshly grated ginger* |
| ½ tsp | crushed red pepper flakes |
| 1½ tsp | ground coriander |
| 3 | small green onions, rinsed, trimmed and thinly sliced |
| ⅓ cup | coarsely chopped fresh cilantro leaves |
| 12 | small flour tortillas |
| 1 cup | chopped peanuts or cashews for topping tacos (optional) |
Directions
In a medium bowl, add slaw ingredients, stir to combine; cover and refrigerate.
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.
Preheat oven to 350°F.
To skillet, add coconut milk, lime juice, soy sauce, ginger, red pepper and coriander to chicken mixture; cook and stir, about 3-4 minutes.
Reduce heat to low. Add green onions and cilantro; cook and stir, about 1-2 minutes. Remove skillet from heat and cover.
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.
Place chicken filling down the center of each warmed tortilla and top with Asian Slaw and chopped nuts.