Best Vietnamese Spiced Turkey Tacos Recipes

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VIETNAMESE-INSPIRED SHRIMP SPRING ROLL TACOS



Vietnamese-Inspired Shrimp Spring Roll Tacos image

Provided by Aarti Sequeira

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 24

1 cup avocado oil
3/4 cup roasted unsalted peanuts
4 cloves garlic, crushed
2 tablespoons raw white sesame seeds
1/2 teaspoon whole cumin seeds
2 teaspoons chipotle chile powder
1/4 cup warm water
3 tablespoons rice vinegar
1 tablespoon dark brown sugar
1/2 cup warm water
3 tablespoons plus 1 teaspoon fish sauce, preferably Red Boat
3 tablespoons lime juice
2 tablespoons granulated sugar
2 teaspoons rice vinegar
Pinch kosher salt
2 carrots, cut into matchsticks
2 Persian cucumbers, cut into matchsticks
Three to four 1-inch pieces ginger
Kosher salt
1 pound jumbo (21- to 30-count) shrimp, peeled, deveined and tails removed
3 ounces dried thin rice noodles (maifun)
One 7.5-ounce package jicama tortillas
Leaves from 8 to 10 stalks fresh cilantro
Leaves from 8 to 10 stalks fresh mint

Steps:

  • For the Mexican peanut-chile sauce: Set a medium saucepan over medium heat, then pour in the oil. Drop in the peanuts and garlic. Cook, stirring often, until the peanuts begin to brown, 4 to 5 minutes. Add the sesame and cumin seeds and cook, keeping a close eye on it and stirring often, until the sesame seeds turn golden brown, about 3 minutes. Add the chipotle powder and saute for 30 seconds, then turn off the heat and immediately pour everything into a blender. Add the warm water, rice vinegar and brown sugar. Pop the lid on, and use a kitchen towel to hold it down. Blend until the mixture is nearly smooth (see Cook's Note). Spoon into a bowl and set aside.
  • For the nuoc cham: Stir together the warm water, fish sauce, lime juice, granulated sugar, rice vinegar and salt in a bowl. Add the carrots and cucumber and set aside.
  • For the spring roll tacos: Set a medium saucepan of water over high heat and let it come to a boil. Add the ginger and some salt, then carefully add the shrimp. Stir, then allow to cook until opaque, about 3 minutes. Remove the shrimp to a plate using a slotted spoon.
  • Allow the water to come back to a boil, then add the noodles and turn the heat off. Allow to sit until the noodles are tender but not mushy, 3 to 4 minutes. Remove the noodles to a bowl using tongs or a spider and set aside. Bring the water back to a boil and cook the tortillas one at a time, cooking for 1 minute each.
  • To make a taco, spread a tablespoon or so of the peanut-chile sauce on a tortilla. Place some noodles on top followed by the carrots and cucumber in nuoc cham. Top with 3 shrimp and the cilantro and mint leaves. Serve!

VIETNAMESE SPICED TURKEY TACOS



Vietnamese Spiced Turkey Tacos image

These tacos aren't wrapped in tortillas, but in large leaves of Boston lettuce, also called Bibb or butter lettuce, which makes them a good option for those following a low-carb or gluten-free meal plan. Traditional taco seasonings are left behind in favor of Vietnamese ingredients, Thai chiles, rice wine vinegar, lime juice and Vietnamese fish sauce.

Provided by Molly O'Neill

Categories     dinner, lunch, appetizer, main course

Time 20m

Yield Four to six servings

Number Of Ingredients 14

8 ounces ground turkey
8 medium-size shrimp, peeled, cleaned and ground
1 small Thai chili, seeded, deveined and minced
1 tablespoon rice-wine vinegar
1/4 cup fresh lime juice
4 scallions, trimmed and minced
2 small garlic cloves, peeled and minced
1 teaspoon sugar
1 teaspoon nuoc mam (Vietnamese fish sauce)
2 teaspoons vegetable oil
1/2 cup mint leaves
1/2 cup coriander leaves
Salt to taste freshly ground pepper to taste
16 large leaves Boston lettuce, rinsed and stems removed

Steps:

  • Combine the ground turkey, ground shrimp, chili, vinegar, 1 tablespoon of the lime juice, minced scallion, garlic, sugar and nuoc nam in a glass or ceramic bowl. Set aside. Heat the oil in a cast-iron skillet over medium-low heat until warm. Add the turkey mixture and cook slowly until the mixture is cooked through, about to 5 minutes. Transfer to a large glass or ceramic bowl. Set aside to cool.
  • Add the remaining lime juice, mint and coriander leaves to the turkey mixture. Mix well. Season to taste with salt and pepper. Cover and refrigerate until cold.
  • Lay the lettuce leaves on a flat surface. Put a tablespoon of stuffing in the center. Fold it closed. Arrange each taco on a serving platter.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 1 gram, Sodium 300 milligrams, Sugar 2 grams, TransFat 0 grams

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