My husband and I went to Napa for Christmas, and apart from the awesome wine and dine, stumbled upon a version of these delectable beauties at the Yountville Redd restaurant. After a few bad meal experiences, a tad too much wine, a unwilling drag into my 30th year of existence and over an hours wait, these were totally worth the anticipation. Executive Chef Richard Reddington has much applaud under his belt, but this ‘bar food’ is a must must try.
I said a version of the Tacos since Redd does them with fried fish (and what a fish it was!) and a secret sauce that resembles BBQ (but is most definitely not). But the most innovative part of the tacos was the crunch. Yes, they are in 2 layers with the interior made of crisp corn taco, and the exterior that of soft flour tortilla. Forget about the calories and do indulge in these dual-thrill lip-smacking treats when visiting Napa next! Worth noting that these famed fish tacos are only served at the bar seating (not in the main restaurant) and only after 2:30pm. A lesson we learned with a rather growling tummy.
Anyway, so we ate, praised and returned home and then came the Napa Taco craving. So, as I always do, I tried to recreate them with my own sauce and condiments. I also substituted the fried fish with minced chicken (no reason except that it was easier!). The result? A comforting Monday night dinner that came pretty close to Redd. I am content but I shall leave the mastery to the geniuses!
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Napa-style Chicken Tacos
- Total Time: 30 minutes
- Yield: 4 tacos
Description
These Napa-style Chicken Tacos feature a unique double-layered shell with a crispy corn taco inside a soft flour tortilla, filled with savory minced chicken and topped with fresh condiments.
Ingredients
For the meat
- 250 gm minced chicken (you can use pork, beef or tofu)
- 3 cloves of garlic, finely chopped
- 1 onion. Slice 3/4 thin and lengthwise and the dice the remaining 1/4
- 1 medium jalapeno, seeds removed and sliced lengthwise
- 2 tbsp (30 ml) olive oil
- Salt & Pepper to taste
For the sauce
- 2 tbsp (30 ml) mayonnaise
- 1 tsp paprika
- 1 tsp red chili flakes
- 1/2 tsp lemon juice
- Salt & pepper to taste
For the salad
- 2 lettuce leaves, finely chopped
- 1 tomato, finely diced
- 1 tsp chopped fresh coriander or parsley
- 1 tsp (5 ml) balsamic vinegar
- 1/2 tsp olive oil
- A pinch of salt & pepper
Others
- 4 corn taco shells
- 4 whole-wheat tortillas
- Grated cheddar cheese
- Sour cream, for topping
Instructions
- Heat the olive oil in a non-stick pan over medium heat.
- Add the sliced onions, garlic, and jalapeno to the pan. Stir and cook for about 5 minutes, or until the onions are translucent.
- Add the minced chicken to the pan. Season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked and browned.
- While the chicken cooks, make the spicy mayo: in a small bowl, whisk together the mayonnaise, paprika, red chili flakes, lemon juice, salt, and pepper. Set aside.
- In a separate bowl, toss the chopped lettuce, diced tomato, and coriander (or parsley) with the balsamic vinegar, 1/2 tsp olive oil, and a pinch of salt and pepper to make the salad topping.
- Warm the corn taco shells in the oven at 350°F (175°C) for about 5 minutes until they are crisp.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
- To assemble the tacos, place a corn taco shell inside each flour tortilla.
- Fill each taco with the cooked chicken mixture, then top with the salad, a dollop of sour cream, a dollop of the spicy mayo, and grated cheese.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For a vegetarian option, substitute the chicken with tofu.
- These tacos are inspired by a dish from Yountville Redd restaurant in Napa.
- They are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Reheat in the oven to maintain the crunch.
- Experiment with different sauces to find your favorite combination.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 2
- Sodium: 500
- Fat: 18
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
- Cholesterol: 50
If You Liked This Recipe, You’ll Love These
- Easy Instant Pot Chicken Tacos
- Birria Tacos
- Grilled Tofu Tacos with Pickled Radishes
- Smokey Sweet Potato and Black Bean Tacos
Frequently Asked Questions
What makes the two-layer taco construction distinctive?
The innovation came from Redd restaurant in Yountville, Napa: a crisp corn taco shell nested inside a soft flour tortilla. The corn shell provides crunch while the flour tortilla holds everything together. I replicate this by warming corn shells in the oven at 350°F and soft flour tortillas in a dry skillet.
What is the spicy mayo sauce in this recipe?
The sauce combines 2 tablespoons mayonnaise, 1 teaspoon paprika, 1 teaspoon red chili flakes, 1/2 teaspoon lemon juice, salt, and pepper. It’s my homemade approximation of Redd’s secret sauce, which resembles BBQ but isn’t BBQ.
Can I use something other than minced chicken?
Absolutely — you can use pork, beef, or tofu in place of the minced chicken. I used chicken simply because it was easier, not because it’s the only option.
