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Napa-style Chicken Tacos


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  • Author: Shuchi
  • Total Time: 30 minutes
  • Yield: 4 tacos 1x

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

Units Scale

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

Instructions

  1. Heat the vegetable oil in a non-stick pan over medium heat.
  2. Add the sliced onions, garlic, and jalapeno to the pan. Stir and cook for about 5 minutes, or until the onions are translucent.
  3. 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.
  4. Warm the corn taco shells in the oven at 350°F (175°C) for about 5 minutes until they are crisp.
  5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
  6. To assemble the tacos, place a corn taco shell inside each flour tortilla.
  7. Fill each taco with the cooked chicken mixture, then top with shredded lettuce, diced tomatoes, a dollop of sour cream, and grated cheese.
  8. 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