Tuesday, June 21, 2011

Spicy Chinese Chicken Tacos

The best 'alternative' taco recipe I've tried yet!!! From Pillsbury Fast & Healthy Cookbook.

Spicy Chinese Chicken Tacos
Serves 6
Total Time: 20 Minutes
  • 1 box taco shells (12 shells)
  • 3 boneless, skinless chicken breasts, cut into thin bite-size strips
  • 1 teaspoon grated gingerroot
  • 1 small clove garlic, finely chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 large green onion, sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 cups shredded iceberg lettuce
If desired, heat taco shells as directed on box.

Heat 10-inch nonstick skillet over medium-high heat. Add chicken, gingerroot, and garlic; cook 3 to 5 minutes, stirring frequently, until lightly browned.

Stir in soy sauce, honey, onion and pepper flakes to coat. Reduce heat to low; cover and cook 5 minutes, stirring occasionally, until chicken is no longer pink in center.

To serve, place slightly less than 1/4 cup chicken mixture in each taco shell. Top each with lettuce. Serve immediately.

The Verdict
5/5. There is not one single thing that we changed while making this, or would change in the future! All I did was add some corn, cheese and sour cream to the tacos. The flavors are absolutely amazing and not too spicy-it just has a little kick! If you're looking to stir up your weekly taco night, add this into the mix!
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