Chicken Tacos with Cabbage-Cucumber Salad

Cooked chicken marinated with red Thai curry paste, toasted sesame oil, and fish sauce fills taco shells with a cabbage-cucumber salad dressed with sesame ginger dressing and miso, plus lime wedges.

By Sam SchoolerHeated Social Club

Ingredients

• 1 ½ lb chicken breasts, boneless skinless
• 1 English cucumber
• 12 hard taco shells
• 1 lime
• 30 ml miso paste, white
• ½ cup sesame ginger dressing
• 1 (14 oz) bag shredded cabbage (coleslaw mix)
• 20 ml Thai curry paste, red
• 2 tsp fish sauce
• 2 tsp + 4 tsp toasted sesame oil, divided

Instructions

1. 1. 1

      In a medium bowl, whisk the red Thai curry paste, toasted sesame oil, and fish sauce to combine.

      • 4 tsp Thai curry paste, red
      • 2 tsp toasted sesame oil
      • 2 tsp fish sauce
   2. 2

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

      • 1 ½ lb chicken breasts, boneless skinless
   3. 3

      After marinating, preheat a large skillet over medium-high heat.

   4. 4

      When the skillet is hot, add toasted sesame oil and swirl to coat the bottom. Add the chicken strips and marinade, and cook, stirring occasionally, for 5-6 minutes, until the chicken is cooked through. Remove the skillet from the heat.

      • 4 tsp toasted sesame oil
   5. 5

      Meanwhile, clean the medium bowl. Add the sesame ginger dressing and miso paste to the clean medium bowl, and whisk to combine.

      • ½ cup sesame ginger dressing
      • 2 tbsp miso paste, white
   6. 6

      Wash and dry the English cucumber, trim it, and dice it small on a clean cutting board. Add the diced cucumber to the dressing with the shredded cabbage, stir to combine the salad, and set aside.

      • 1 English cucumber
      • 1 (14 oz) bag shredded cabbage (coleslaw mix)
   7. 7

      Wash and dry the lime, cut it into wedges, and set the wedges aside for serving.

      • 1 lime
   8. 8

      Warm the taco shells in the microwave if desired.

      • 12 hard taco shells
   9. 9

      Divide the taco shells among plates. Fill the shells with a small portion of the salad and chicken, and serve the remaining salad and lime wedges for squeezing.

Nutrition per serving

Nutrition is per serving. Values have not been recalculated.