The first time I made these Tacos was when I was in Canada and I made them for my daughter and myself. It was love at first bite!
The original recipe was actually called Lemongrass Chicken Tacos and likened them to Vietnamese, but I felt they were more like Thai flavours. I have adapted it a bit to what I am able to get ingredient wise and what we like to eat. The flavour is fresh and clean and well . . . quite scrummy!!
The chicken is first marinated in a tasty mixture of herbs and other ingredients and then flash grilled until it is nicely crisped and browned on the outside . . . and moist and tender on the insides.
Topping them is a deliciously fresh cucumber salad, which was fabulous in it's own right, adding a beautiful touch of crunch and colour. I like crunch and colour, don't you?
We just love these. They are tasty, different and colourful. They are also quite healthy, easy to make and dare I say it . . . quite addictive. You can't eat just one!
Loosely based on a recipe from Canadian Living. Quick, easy, delicious and healthy!
For the Tacos:
2 TBS lemon grass paste (Or freshly grated lemon grass)
2 TBS packed light brown muscovado sugar
1 TBS Thai fish sauce
1 TBS canola oil 2 tsp toasted sesame oil
2 tsp garlic paste (or 2 cloves, minced)
1 pound boneless skinless chicken thighs
2 tsp seasoned rice wine vinegar
1 tsp granulated sugar
1/2 of an English cucumber, sliced into thin half moons
2 medium carrots, peeled and julienned
Whisk the lemon grass, brown sugar, fish sauce, half of the canola oil, the sesame oil and garlic paste together in a large bowl. Wipe the chicken thighs and remove any visible fat. Place them into the bowl with the lemon grass mixture, turning them to coat on all sides. Allow to marinate for about 20 minutes. Heat the remaining oil in a large nonstick skillet over medium heat. Add the chicken breasts and cook for about 3 to 4 minutes on each side, turning once, cooking until the juices run clear. Cut into slices diagonally.
While the chicken is cooking whisk together the vinegar and sugar. Toss in the cucumber and carrot sticks. Set aside. Heat the tortillas according to the package directions. Add the coriander paste to the chicken and toss to distribute it evenly. Divide the chicken mixture evenly amongst the heated tortillas, topping with the cucumber salad and some chopped peanuts. Serve immediately.
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