BONNIE'S TAIWAN TACOS

BONNIE'S TAIWAN TACOS image

Who doesn't love tacos? We sure do! However, I wanted to create a new kind of taco, an idea inspired by our love for Asian food. I also wanted it to be easy to make. The result is a healthier, delicious, taco that is bursting with exciting new flavor. Your fortune cookie says that you will be hooked on Taiwan Tacos! Give it a try and Enjoy!

Provided by BonniE ! @ReikiHealsTheSoul

Number Of Ingredients 19

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Ingredients

2 - large chicken breasts, skinless and boneless
4 - corn tortillas
1 1/2 - teaspoons fresh grated ginger
2 - garlic cloves, minced
3 - tablespoons soy sauce
2 - tablespoons honey
3 - tablespoons chopped green onion tops
1/2 - teaspoon red pepper flakes
FRYING TACO SHELLS
1 - tablespoon olive or grapeseed oil
1/4 - teaspoon pure sesame oil
4 to 6 - yellow corn tortillas
SALAD FOR THE TACOS
2 - cups romaine lettuce
1 - cup radishes, washed, sliced into rounds, then cut the rounds in half
1 - cup thin sliced celery from the heart
2 - tablespoons chopped cashews or peanuts
DRESSING
- you can use any vinaigrette that isn't sweet. i used a balsamic vinaigrette.

Steps:

Do ALL the prep work first, then the assembly is easy!
Make the salad and set it in the refrigerator to chill. Knife cut the Romaine lettuce into very thin strips. Slice the celery (from the heart). Slice the radishes into rounds, then cut the rounds into half moons. Add the chopped cashews or peanuts.
Slice the chicken breasts into 1/4 inch thin slices about 1 1/2 inches long.
I used a 10 inch cast iron non-stick skillet to prepare the chicken. Add some Kitchen Spray to the pan over medium-high heat. When the pan is hot, add the chicken, grated ginger, and minced garlic. Cook about 5 minutes until light brown, then turn the heat to low.
Add the soy sauce, green onions, red pepper flakes, and honey. Using the tongs, make sure all the chicken is coated. Cover and cook over low heat for 5 minutes until chicken is done. Don't overcook!
Fry the taco shells. Place a small 8 inch skillet on medium high heat, add olive oil (or grapeseed oil) and the sesame oil, whisk the two oils together. Fry the taco shells until light brown and drain on paper towels, cover to keep warm. Note: If you need to fry more taco shells, just add more olive oil and add the sesame oil.
Fill each taco shell with the cooked chicken, top with a generous helping of salad on the taco and on your plate, and drizzle all with the balsamic vinaigrette dressing. You can serve this dish with rice or make sweet potato fries using my oven fries recipe if you wish. Enjoy! https://www.justapinch.com/recipes/side/potatoes/best-oven-baked-fries-and-potato-wedges-2.html?p=3