*Thai Chicken Tacos*
Serves 4
Loosely based on a recipe from Canadian Living. Quick, easy, delicious and healthy! For the Tacos: 2 TBS lemon grass paste (Or freshly grated lemon grass) 2 TBS packed light brown muscovado sugar 1 TBS Thai fish sauce 1 TBS canola oil 2 tsp toasted sesame oil 2 tsp garlic paste (or 2 cloves, minced) 1 pound boneless skinless chicken thighs 1 TBS coriander paste (or to taste)
8 soft flour tortillas (6 inch)
a handful of chopped roasted peanuts
For the Cucumber Salad:
2 tsp seasoned rice wine vinegar 1 tsp granulated sugar 1/2 of an English cucumber, sliced into thin half moons 2 medium carrots, peeled and julienned Whisk the lemon grass, brown sugar, fish sauce, half of the canola oil, the sesame oil and garlic paste together in a large bowl. Wipe the chicken thighs and remove any visible fat. Place them into the bowl with the lemon grass mixture, turning them to coat on all sides. Allow to marinate for about 20 minutes. Heat the remaining oil in a large nonstick skillet over medium heat. Add the chicken breasts and cook for about 3 to 4 minutes on each side, turning once, cooking until the juices run clear. Cut into slices diagonally. While the chicken is cooking whisk together the vinegar and sugar. Toss in the cucumber and carrot sticks. Set aside. Heat the tortillas according to the package directions. Add the coriander paste to the chicken and toss to distribute it evenly. Divide the chicken mixture evenly amongst the heated tortillas, topping with the cucumber salad and some chopped peanuts. Serve immediately. |
|