Moms Japanese Tacos Recipes

MOM'S SLOPPY TACOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles. Stir in the tomato sauce, garlic powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Fill each taco shell with 1/4 cup beef mixture and toppings of your choice.

JAPANESE MUM'S CHICKEN

Steps:

• Place all the ingredients in a saucepan over a high heat.
• Bring to the boil, then reduce to a simmer for about 20 minutes.
• Remove any scum that rises to the surface.
• Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.
• Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.
• NOTE It's a glaze rather than a sauce, so there's not a whole lot of it.

JAPANESE TACOS RECIPE BY TASTY

Steps:

• Add the cucumber, eggplant, okra, Japanese ginger, shiso, soy sauce, mirin, vinegar, and sugar to a bowl and gently mix.
• Heat a pan over medium heat and add the chicken and sake. Cook until no longer pink and cooked through.
• Add salt, black pepper and green onion. Lightly fry, then set aside.
• Place lettuce on one side of the tortilla, then top with chicken, 1 tomato, and cheese. Top with the cucumber and eggplant mixture and fold over.
• Enjoy!

MINI ASIAN TACOS

Steps:

• Whisk dressing ingredients together in a large bowl.
• Add coleslaw mix and toss to combine. Cover and refrigerate.
• Meanwhile, cook the General Tso's Chicken according to the package.
• Heat vegetable oil in a sauce pan over medium-high heat.
• Cut egg roll wrappers into circles using a cookie cutter or the top of a cup.
• Once the oil has reached 375º, fry each wrapper for 10 seconds (light golden brown) in a taco press. If you don't have a taco press, you can fry flattened and eat it like a tostada instead.
• Set each taco shell onto a plate lined with a paper towel to drain the excess oil.
• Fill each shell with 1-2 pieces of chicken and top with slaw. Serve immediately.

ASIAN TACOS

Steps:

• In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes.
• In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos.
• Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally.
• To assemble the tacos, place 1/4 cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy.

RICO RODRIGUEZ' MOM'S CHICKEN TACOS

Steps:

• Place chicken in a Dutch oven; add water to cover. Bring just to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until a thermometer inserted in chicken reads 170°. , Using tongs, remove chicken from pan; reserve 1/2 cup cooking liquid. Cool chicken slightly. Shred when cool enough to handle., In a large saucepan, heat oil over medium heat. Stir in flour until smooth; cook and stir until golden brown, about 2 minutes. Gradually whisk in reserved cooking liquid. Bring to a boil; cook and stir 2 minutes longer., Stir in tomato sauce and seasonings; return to a boil. Stir in shredded chicken; heat through, stirring occasionally. Serve in tortillas with toppings, if desired.