CHICKEN THIGH BULGOGI TACOS
These chicken thigh tacos are easy to whip up and full of fresh Asian flavor.
Provided by Issaarnold
Categories Main Dish Recipes Taco Recipes
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Mix 3 tablespoons vinegar, sugar, salt, and pepper together in a bowl. Mix in cucumbers.
- Heat oil in a skillet over medium heat. Add cabbage and white parts of scallions to the skillet; cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to a bowl and toss with salt and pepper and remaining vinegar.
- Season chicken with salt and pepper. Cook in the same skillet until juices run clear, 4 to 7 minutes. Stir in sauce; cook until reduced, about 2 minutes more.
- Mix sour cream, water, and sriracha sauce together. Spread some of the mixture over each tortilla. Top with bulgogi chicken, cucumbers, cabbage, and green parts of scallions.
Nutrition Facts : Calories 270 calories, Carbohydrate 22.3 g, Cholesterol 55.5 mg, Fat 11.9 g, Fiber 2 g, Protein 18.2 g, SaturatedFat 3.6 g, Sodium 403 mg, Sugar 2.4 g
CHICKEN KATSU TACOS RECIPE BY TASTY
These chicken katsu tacos are easy to whip up in 30 minutes and are packed with flavor. You'll love the crispy chicken paired with the tangy Tonkatsu sauce and crunchy cabbage slaw.
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the chicken: Fill a heavy-bottomed, high-sided skillet with about ½ inch (1 ¼ cm) of vegetable oil. Heat over medium heat until the oil reaches 350°F (180°C).
- Place the chicken thighs on a cutting board and cover with plastic wrap. Pound the chicken with the flat side of a meat tenderizer until all of the thighs are between ¼ in (6 ml) and ⅓ inch (8 ml) thick.
- On the cutting board, season the flattened chicken on both sides with the salt.
- Add the panko, eggs, and flour to 3 separate shallow bowls.
- Coat each piece of chicken in the flour, shaking off any excess, then in the egg, then in the panko. Gently press the panko into the chicken to ensure a thick, even coating.
- Working in batches, carefully fry the chicken in the hot oil for about 2 minutes per side, until golden brown and cooked through. Set on paper towels to drain and immediately season lightly with salt.
- Make the tonkatsu sauce: In a small bowl, mix together the ketchup, sugar, and Worcestershire sauce. Set aside.
- Make the cabbage slaw: In a medium bowl, toss the cabbage, mayonnaise, vinegar, and salt until well coated. Season with additional salt if needed. Set aside.
- Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds.
- Slice the chicken thighs into ⅓-inch (8 ml) thick pieces. Place about half of a thigh worth of meat onto a flour tortilla. Top with about ¼ cup (25 G) of cabbage slaw, a drizzle of tonkatsu sauce, sesame seeds, scallions, and cilantro. Repeat with remaining chicken to make 8 tacos total. Serve with lime wedges alongside.
- Enjoy!
PINEAPPLE THRONE CHICKEN TACOS
We channeled the flavors of al pastor in our seasonings for this chicken that roast standing upright on the core of a pineapple--you get even cooking all around and the spices play to the sweet juicy fruit's taste. The trickiest part of this dish is making sure you cut the pineapple base flat, so the chicken doesn't tip over once it begins to cook. If it does, you can prop the bird up on the grill with a brick or other heatproof anchor.
Provided by Food Network Kitchen
Time 3h
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the chicken: Combine the chile powder, cumin, oregano, garlic powder, cloves and 1 teaspoon salt in a small bowl. Rub all over the outside of the chicken and sprinkle a little in the cavity. Let sit at room temperature 1 hour or refrigerate up to overnight.
- When you are ready to cook, prepare a grill for medium (350 to 375 degrees F) indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Fold a double thickness of aluminum foil to about 10 inches square and place in the center of the indirect heat (or use a disposable aluminum pan).
- Cut the top from the pineapple and cut a small slice from the bottom, if needed, so the pineapple stands up firmly on its own. Use a serrated knife to cut down vertically, along the core to make a plank, stopping a little more than an inch from the base of the pineapple. Cut horizontally above the base to remove 1 plank of pineapple. Remove 3 more planks in the same manner--ending up with a firm base holding up the pineapple core. Cut the flesh from the pineapple. Coarsely chop 1 cup and set aside for the sauce. Cube the remaining pineapple for salsa, about 1 1/2 cups, and set aside.
- Stuff the pineapple core in the cavity of the chicken to make it stand up straight. Place on the foil on the grill and cover the grill. Cook the chicken for 1 hour.
- For the sauce: Meanwhile, melt the achiote paste in a small skillet over low heat, adding 1 to 2 tablespoons water if it is too thick to melt (different brands have different textures). Once melted, add the garlic and cook until sizzling, about 1 minute. Stir in the cumin, oregano, cloves and 1/2 teaspoon salt and remove from the heat. Transfer to a blender with the reserved 1 cup chopped pineapple, vinegar and agave. Blend to make a smooth sauce about the consistency of BBQ sauce. Season with salt. You will have about 1 1/2 cups. Divide the sauce between 2 bowls, reserving one bowl for basting and one for serving.
- After 1 hour, brush the chicken with some of the basting sauce and re-cover the grill. Continue to cook, basting every 10 minutes, until the skin is deep golden brown and the chicken is cooked through and tender (an instant-read thermometer should read 165 degrees F in the thickest part of the thigh), 30 to 40 minutes more. Remove the chicken to a cutting board to rest for 10 minutes and remove the pineapple core.
- For the salsa: While the chicken rests, toss the reserved 1 1/2 cups pineapple cubes in a medium bowl with the lime juice, oil, plum tomato, jalapeno, red onion and 1 teaspoon salt. Toss well. Add the cilantro and toss just to combine.
- Cut the chicken into pieces, then carve the meat from the bones and chop into bite-size pieces. Serve with the salsa, cabbage, avocado, lime wedges and tortillas on the side. Drizzle the tacos with the reserved pineapple sauce.
THAI CHICKEN TACOS WITH CABBAGE SLAW
This is from the BH&G June 2011 issue. I make mine without the fish sauce, but only because I am allergic to all things fish :( If you an have it, by all means do. It adds even more flavor to the dish. Do NOT skip on the cilantro or lime. These are the things that make this so delicious and brings an authentic flavor to the dish. I prefer to use small, flour tortillas myself.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- CABBAGE SLAW::.
- In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
- Tacos::.
- Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
- In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
- TO SERVE::.
- Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.
Nutrition Facts : Calories 484.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 72.6, Sodium 735.5, Carbohydrate 52.2, Fiber 8.8, Sugar 3.6, Protein 33.8
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