Thai Chicken Tacos with Cabbage Slaw Recipe

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Chicken Tacos Ingredients:

4 servings (2 tacos per serving)

For Tacos

Chicken breasts or tenders cut into 1/2- to 3/4-inch pieces (skinless and boneless; 1 pound)

16 corn tortillas (heated)

1 finely chopped shallot

Fresh cilantro (chopped; ¼ cup)

Garlic (minced; 3 cloves)

1 lime (halved)

Vegetable oil (2 tablespoons)

Hot chili sauce (1/2 teaspoon)

Reduced-sodium soy sauce (2 teaspoons)

Fish sauce (1 tablespoon)

Crushed red pepper (1/2 teaspoon)

Cabbage Slaw

For Cabbage Slaw

Napa cabbage (shredded; 2 cups)

Fresh cilantro (snipped; ¼ cup)

Radishes (sliced; 1/3 cup)

1 medium carrot (shredded; ½ cup)

4 green onions (sliced; ½ cup)

Rice vinegar (1/4 cup)

Peanuts (coarsely chopped; ¼ cup)

Chicken Tacos Recipe Directions:

Cabbage Slaw

1. Combine shredded cabbage, sliced radishes, sliced green onions, shredded carrot, and snipped cilantro in a medium bowl. If you want, you can add chopped peanuts too.
2. Now, add rice vinegar and toss all the ingredients gently so that they are coated well with vinegar.

Chicken Tacos

1. Squeeze juice from one lime half, which will be about 1 tablespoon. Cut the remaining half into wedges. Keep aside.
2. Take a bowl and combine chicken, garlic shallot, and cilantro in it. Add chili sauce, pepper, soy sauce, fish sauce, and I tablespoon of lime juice and stir well. Now, cover the mixture and put in refrigerator for one hour.
3. Heat vegetable oil in a large frying pan. Cook the chicken mixture for 5 minutes over medium-high heat or until all the ingredients are cooked well. Don’t forget to stir the mixture occasionally while cooking.
4. Layer two tortillas and top with chicken mixture and cabbage slaw. Repeat the process with the remaining pair of tortillas.
5. Garnish with lime wedges and chopped peanuts sprinkled on the tacos. Serve with the remaining slaw.

Helpful Chicken Tacos Tips”

• If you are very health conscious, you can save calories by using one corn tortilla per taco.
• Instead of making cabbage slaw, you can use prepackaged coleslaw mix with the tacos.

We love these variations on chicken taco recipes from Delish.com.

These lime tacos look soo good!

This healthy lunch item is very easy to put together as most of the ingredients are regular items found in your fridge. The marinade, which does not get reduced much during the cooking, adds rich flavors to the tacos. The sprinkled peanuts add tiny bits of texture, which tastes great on each bite.

For more healthy recipes on Stagetecture, click here.

Back To School Lunch: Healthy Turkey Wraps

Image Via: Womens Health Mag

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Ingredients

For The Bread

1 cup whole wheat flour

1/2 cup water-to knead the dough

A pinch of salt

1 tbsp cooking oil

Some flour to sprinkle

For The Filling

1 egg, beaten

1 medium onion, sliced

1 cucumber, peeled lengthwise so that it can be rolled

1 tomato, cubed (optional)

Frozen turkey slices

Salt and Pepper for seasoning

Mustard and tomato sauce (optional)

Lettuce (optional)

Image Via: The Kitchn

Directions

For The Bread

1. In a large flat vessel add flour. Mix salt with your hands.
2. Slowly start pouring water. Kneading side by side.
3. Knead well till the dough is smooth and soft. You should be able to roll it out with a rolling pin.
4. Coat your hands with a little cooking oil and knead the dough again for about two minutes.
5. Keep aside for half an hour.
6. Take a small piece of dough and form a one inch ball out of it.
7. Using a rolling pin, flatten it out into a round on a flat surface.
8. If your dough is sticking to the surface or the rolling pin, sprinkle some flour on the flattening surface.
9. Once you have rolled out a 9” Ø circle, its time to bake.
10. Have a flat pan ready on your gas stove. The stove needs to be on medium heat.
11. Carefully pick up the rolled up dough with both your hands and put it on the stove.
12. Once you see tiny bubbles forming on one side, flip it. It will just take about 15 seconds so be vigilant.
13. After 20 seconds on another side, take it off from the stove.
14. What you get is a half baked bread.
15. Beat one egg. Using a brush, coat the 15 second side with some egg.
16. Cook the 15 second side on the flat girdle for another 15 to 20 seconds on medium heat. Cook the other side till tiny brown spots are seen.
17. Take the bread off the girdle.

The Filling

1. The onions need to be sliced, tomatoes cubed and cucumber peeled lengthwise.
2. Defrost the frozen turkey strips.

Putting It Together

1. Lay bread on a flat surface with the egg side up.
2. Spread a leaf of lettuce.
3. Sprinkle some onions and tomatoes. Sprinkle some salt and pepper. Lay the cucumber strips horizontally.
4. Now lay the turkey strips horizontally over the cucumber strips. Sprinkle some salt and pepper if need be.
5. Now roll the bread with the ingredients carefully.
6. Secure with toothpicks at regular intervals if need be.
7. Cut the roll from in between the toothpicks.
8. Pack for lunch.

This back to school lunch recipe is best served with mustard or tomato sauce. You can also pack in chopped carrots and cucumbers in the lunch box. Another point to remember is that the dough for the bread can be prepared the night before and stored in the fridge. You just need to cover it with a plastic wrap. Of course, you can make additions and subtractions as per your taste. One thing I like to do is use a mint spread instead of the lettuce leaf. Mint gives a beautiful punch of flavor and is liked by most kids. Do share with us your views on this recipe!

Click here for more Back To School Recipes on Stagetecture!

Mushroom Salad with Bacon Vinaigrette

Image via: Food and Wine

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Ingredients

6 Servings

Mixed wild mushrooms of different types like shiitake, enoki, and oyster (1 pound; thick stems removed and caps thickly sliced)

Thickly sliced bacon (1/2 pound; crosswise cut into ¼-inch strips)

1 thinly sliced leek (only the white and tender green parts)

Sturdy baby greens like mustard, tatsoi, arugula, or spinach (6 ounces)

Pecans (3/4 cup)

Cold fresh goat cheese (3 ounces; crumbled)

Sorghum or molasses (1 teaspoon)

Fresh lemon juice (1 teaspoon)

Cider vinegar (1/2 cup)

Vegetable oil (1/2 cup)

Extra-virgin olive oil (1/2 cup)

1 head of garlic with cloves crushed but not peeled

Freshly ground pepper

Salt to taste

Image via: Local Milk Blog

Preparation

• Preheat the oven to 425°.
• Heat both the vegetable and extra-virgin olive oil in a saucepan and bring them simmer with garlic. Cook over low heat for 15 minutes or until becomes fragrant. After that, strain the oil after removing the garlic.
• With 6 tablespoons of the garlic oil, toss the mushrooms in a large bowl. Season with pepper and salt.
• Take a baking pan and roast the mushrooms there for 35 minutes. Roast until they become golden or crisp while stir once or twice in the meantime.
• Take a pie plate and toast the pecans until fragrant or 7 minutes. Set aside to let them cool.
• Cook the bacon in a large frying pan over a relatively low heat. Cook for 8 minutes or until becomes crisp while stirring frequently.
• Shift the bacon to a paper towel-lined plate with a slotted spoon so that the oil is drained out. Take a heatproof bowl and strain the fat into it, pour the half of it to the frying pan. Cook the leek into that fat over relatively low heat for 6 minutes or until becomes soft. Add vinegar to it and simmer for nearly 5 minutes or until it reduces to almost 3 tablespoons. Stop cooking and whisk in the remaining bacon fat, lemon juice, and sorghum.
• Toss the greens with toasted pecans, roasted mushrooms, and vinaigrette in a large bowl. Season with pepper and salt and toss again.
• Sprinkle with goat cheese and bacon. Serve!

A mushroom salad with bacon vinaigrette served warm for a healthy lunch sounds just heaven at a winter noon. This dish will go well with a light wine that will taste refreshing with the bacon and help to stand out the taste of mushrooms. The preparation will be tastier with oyster mushrooms but any mix of wild mushrooms will be perfect for this salad.

For more healthy salad recipes on Stagetecture, click here.