Name: Thai Chicken Tacos with Sesame-Ginger Cucumber & Cabbage Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 1 ½ English cucumbers; 18 hard taco shells; 1 ½ limes; 45 ml miso paste, white; ¾ cup sesame ginger dressing; 1 ½ (397 g) bags shredded cabbage (coleslaw mix); 30 ml Thai curry paste, red; fish sauce; toasted sesame oil

Thai Chicken Tacos with Sesame-Ginger Cucumber & Cabbage SaladThai Chicken Tacos with Sesame-Ginger Cucumber & Cabbage Salad — a 35-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

1 ½ English cucumbers

18 hard taco shells

1 ½ limes

45 ml miso paste, white

¾ cup sesame ginger dressing

1 ½ (397 g) bags shredded cabbage (coleslaw mix)

30 ml Thai curry paste, red

fish sauce

toasted sesame oil

Instructions

Place curry paste, oil, and fish sauce in a medium bowl. Whisk to combine the marinade.

Slice chicken into ½-inch thick strips. Add to the bowl with the marinade, stir to coat, and set aside for 10 minutes.

When the chicken is done marinating, preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken strips and marinade; cook, stirring occasionally, until cooked through, 5-6 minutes. Remove to a plate.

Meanwhile, place dressing and miso paste in a large bowl. Whisk to combine.

Wash and dry cucumbers; using a clean cutting board, trim and small dice. Add to the bowl with the dressing along with the shredded cabbage. Stir to combine the salad and set aside.

Wash, dry, and cut limes into wedges; set aside for serving.

Warm taco shells in the microwave if desired.

Divide taco shells between plates, then fill with a small portion of the salad and chicken. Serve with remaining salad and lime wedges for squeezing. Enjoy!

Open this recipe in Flambette