Thai Wonton Tacos Food

CHICKEN WONTON TACOS

Steps:

• Mix cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki together in a bowl; refrigerate until flavors blend, 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat sesame oil in a skillet over medium heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add stir-fry sauce, cover skillet, reduce heat to low, and simmer.
• Form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
• Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.

SASSY WONTON TACOS

Steps:

• Preheat the oven to 400 degrees F. To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape the wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep the wontons from overlapping.) Bake them until just crispy enough to hold their shape, about 3 minutes. Remove the pan from the oven, but leave the oven on. Carefully remove the shells and gently open them to form "tacos." Set aside. In a microwave-safe bowl, combine coleslaw mix, cilantro, and dressing. Mix well. Cover and microwave for about 1 minute, until slightly softened. Set aside. In another bowl, combine chicken with BBQ sauce; mix well and set aside. Spray a baking sheet with nonstick spray. Evenly distribute the BBQ chicken among the shells, followed by the slaw, about 1 tablespoon of each per shell. Lay the filled won tons gently on their sides on the baking sheet. Spray the shells lightly with nonstick spray. Bake for about 5 minutes, until warm and crunchy. Let them cool slightly and serve!

WONTON TACO CUPS

Steps:

• For the wonton cups: Preheat the oven to 375 degrees F.
• Brush 12 cups of a mini muffin pan with the butter. Fit 1 wonton wrapper into each cup, folding the sides as needed.
• In a small bowl, toss together the beans, green chiles, chili powder and lime juice. Spoon some of the bean mixture into each cup, about a heaping tablespoon each. Bake until the filling is warmed through, about 12 minutes. Remove the pan and top each cup with a pinch of cheese. Return the pan to the oven and continue to bake until the cheese is melted and the wontons are golden, another 5 minutes.
• For the toppings: Let the taco cups cool in the pan for a minute or two. Transfer the taco cups to a platter and top each with some avocado, pico de gallo, a small dollop of sour cream, hot sauce, if using, and cilantro.

THAI WONTON TACOS

Steps:

• FOR SLAW.
• Add all vegetable ingredients together, toss with rice vinegar and salt, cover and set aside.
• FOR SAUCE.
• Heat up olive oil in frying pan.
• Lightly toast sesame seeds.
• Combine all ingredients in pan, bring to a boil. Turn heat to low and simmer.
• FOR MEAT.
• Cook cubed chicken or pork until almost done.
• Add simmering sauce to meat. Cook through.
• FOR WONTONS.
• Heat oil to frying temperature.
• Fry wontons in a "taco" shape (I find this is most easily done by letting the wontons cook for a second or two, then folding them in half. Make sure you leave enough space to put the meat filling in the taco and not seal them shut).
• Assemble wontons by adding meat filling in center. Sprinkle with slaw that has been set aside.

WONTON TACOS

Steps:

• 1. In a bowl or sealable plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
• 2. In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside. TIP...the marinade softens the coleslaw. I recommend that you mix it about 10 minutes before serving.
• 3. Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels.
• 4. To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.