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 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
ASIAN SLAW WITH SPICY THAI VINAIGRETTE
A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!
Provided by Sharon123
Categories Salad Dressings
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
- Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!
Nutrition Facts : Calories 236.1, Fat 21.2, SaturatedFat 3.5, Sodium 47.8, Carbohydrate 11.9, Fiber 3.4, Sugar 6.2, Protein 2.1
GRILLED SALMON TACOS WITH RED CABBAGE SLAW
Make and share this Grilled Salmon Tacos With Red Cabbage Slaw recipe from Food.com.
Provided by AmyZoe
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Prepare the cabbage slaw. Put the cabbage, carrots, and scallions in a large mixing bowl.
- Add the Green yogurt, olive oil, lime juice, lime zest, garlic, cilantro, salt, cumin, and smoked paprika to a food processor. Blend it up until smooth, 30 seconds to 1 minute.
- Pour the Greek yogurt sauce over the cabbage mixture and toss everything together. Set aside or put in the fridge while you grill the salmon.
- Heat your grill or grill pan on medium high heat.
- Marinate the salmon in lime juice, olive oil, cumin, smoked paprika, and a generous shake of salt and pepper as the grill heats up. When the grill or grill pan is hot, spray with a little oil and place the salmon skin side up, diagonally on the grates. Cover and cook for 5 to 8 minutes, possibly a little more, depending on the thickness of the fish.
- Flip the salmon and cook skin side down for another 1 to 2 minutes.
- Heat up the corn tortillas directly on the grill, a gas stove burner, or in a cast iron pan.
- Flake the salmon a bit with a fork and put a few pieces on each tortilla.
- Add some slaw, avocado slices, fresh herbs, and a generous squeeze of lime juice.
Nutrition Facts : Calories 556, Fat 31.6, SaturatedFat 4.7, Cholesterol 52.1, Sodium 463, Carbohydrate 43.8, Fiber 13.4, Sugar 7.2, Protein 30.1
THAI CABBAGE SLAW
Make and share this Thai Cabbage Slaw recipe from Food.com.
Provided by cilantro grrl
Categories Thai
Time 5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together lime juice, rice vinegar, soy sauce, peanut butter, water, chili garlic sauce, and garlic.
- Add remaining ingredients and toss to coat with dressing.
- Garnish with chopped peanuts, if desired.
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THAI CHICKEN TACOS RECIPE – EVERYDAY DISHES
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5/5 (1)Total Time 1 hr 35 minsCategory DinnerCalories 361 per serving
- Trim and dice the chicken breasts into ½" cubes then place in a medium-sized mixing bowl. Add the minced onion, garlic, soy sauce, lime juice, lime zest, chili flakes and sugar. Mix until thoroughly combined, cover and refrigerate for at least 1 hour.
- While the chicken is marinating, combine the shredded cabbage, carrot, green onions, cilantro and peanuts. In a separate bowl, whisk together all of the ingredients for the dressing. Refrigerate the vegetables and the dressing until the tacos are ready to serve.
- After the chicken has marinated for at least 1 hour, take it out of the fridge and remove the plastic wrap.
- Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the chicken to the skillet and cook for approximately 10 minutes until it’s cooked all the way through. While the chicken is cooking, warm the tortillas.
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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.
- Lay out tortillas on a work surface. Portion out the shredded cabbage, bean sprouts and cooked chicken into the center of each tortilla. Drizzle the chicken in each tortilla with Thai peanut sauce. Then top with cilantro and green onions.
THAI CHICKEN TACOS - BETTER HOMES & GARDENS
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5/5 (1)Total Time 30 minsServings 4Calories 454 per serving
- 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.
- To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges.
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