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
- Heat the vegetable 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.
- 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 shredded lettuce, diced tomatoes, a dollop of sour cream, 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