1/3 cup olive oil (we used extra-virgin olive oil)
1/3 cup red wine vinegar
3 tablespoons honey
1 teaspoon cajun seasoning
¼ teaspoon Worcestershire sauce
1 teaspoon hot sauce (we used Tabasco)
1 package coleslaw or broccoli slaw mix (we used a 12 oz. bag of broccoli slaw mix)
2 jalapeños, minced (we used 3 small jalapeños)
Salt and pepper to taste (we used kosher salt and freshly ground black pepper)
Take a large mixing bowl out and whisk together the first 6 ingredients in it, thus creating the vinaigrette dressing for the slaw. Add remaining ingredients to the bowl and toss until everything’s mixed together. Stick the slaw in the fridge until you’re ready to eat it.
This was a really tasty slaw but don’t be surprised if you have a lot of leftover vinaigrette at the bottom of the bowl (we did).
¼ teaspoon ground black pepper (we used freshly ground black pepper)
Take a large mixing bowl out and add to it the first 4 ingredients, tossing them together so all the ingredients are evenly distributed.
Take a small mixing bowl out and mix together in it the remaining ingredients to create the dressing. Pour the dressing over the cabbage mixture in the large bowl, stirring everything together so that all the components are equally coated in the dressing. Place the slaw in the refrigerator until you’re ready to eat it.
1 pound skinless, boneless chicken breast halves or tenderloins, cut into ½- to ¾-inch pieces (we used tenderloins)
¼ cup snipped fresh cilantro
2 tablespoons finely chopped shallot (1 medium)
1 tablespoon lime juice
1 tablespoon fish sauce
2 teaspoons reduced-sodium soy sauce
3 cloves garlic, minced
½ to 1 teaspoon crushed red pepper (we used 1 teaspoon)
½ to 1 teaspoon Asian chili sauce, such as Sriracha (we used one teaspoon of Sriracha)
2 tablespoons vegetable oil
16 (6-inch) corn tortillas, warmed
1 recipe Cabbage Slaw (recipe below)
Lime wedges (forgot to use them)
Fresh cilantro sprigs (optional)
Chopped Peanuts (optional)
Take a medium-sized bowl out and add to it the chicken, cilantro, shallot, lime juice, fish sauce, soy sauce, garlic, crushed red pepper, and chili sauce. Place a lid on the bowl and let the chicken marinate for an hour in the fridge (we left ours in for two hours).
Take a large skillet out and pour the oil in. Set the heat to medium-high and wait for the oil to get hot. Add the chicken in and let it cook for 5 minutes or until the chicken’s fully cooked, stirring occasionally.
When it comes to assembly, take two of the warmed tortillas and place the chicken mixture and the slaw in it. Add some slaw and lime wedges on the side. Should you choose to use them, garnish the tacos with the cilantro sprigs and the chopped peanuts.
Serves 4 (2 tacos each).
Cabbage Slaw Recipe
2 cups shredded napa cabbage (we thinly sliced the cabbage)
½ cup shredded carrot (1 medium carrot)
½ cup sliced green onions
1/3 cup sliced radishes
¼ cup snipped fresh cilantro
¼ cup rice vinegar
¼ cup coarsely chopped peanuts (optional) (we used salted peanuts)
Take a medium-sized mixing bowl out and add in the following ingredients: cabbage, carrot, green onions, radishes, cilantro, and peanuts (if you’re using the peanuts). Pour the vinegar in, tossing the ingredients gently so that everything gets coated in the rice vinegar.
– ¼ cup snipped fresh cilantro
– 2 tablespoons rice vinegar
– 2 tablespoons toasted sesame oil
– ¼ teaspoon salt (we used kosher salt)
– 1/8 to ¼ teaspoon crushed red pepper (we used ¼ teaspoon)
– ½ of a medium jicama, peeled and cut into thin matchstick- size pieces (about 3 cups worth)
– ¾ cup radishes, trimmed and thinly sliced
– ½ cup julienne or packaged coarsely shredded fresh carrots (we used packaged matchstick carrots)
– 2 green onions, cut into 2-inch pieces and thinly sliced lengthwise
– Lime wedges (optional)
1.) Get a large mixing bowl out and mix together the cilantro, vinegar, oil, salt, and crushed red pepper. Add remaining ingredients to the bowl and toss everything together. Garnish with lime wedges if you’re using them.
– ¾ cup loosely packed fresh cilantro leaves, finely chopped
– ½ jalapeño chile pepper, seeded and minced (we left the seeds in)
– 2 Tbsp. fresh lime juice
– 2 Tbsp. sour cream
– 2 Tbsp. mayonnaise
– ½ tsp. kosher salt
– ¼ tsp. prepared chili powder
– 12 ounces green cabbage, cored and thinly sliced (we used napa cabbage)
– 1 medium carrot, peeled & coarsely grated
1.) In a large mixing bowl, mix together the cilantro, jalapeño, lime juice, sour cream, mayonnaise, salt, and chili powder. Add in the cabbage and carrot, tossing to make sure everything’s fully coated and evenly distributed. Place in the fridge, covered, for at least 1 hour to make sure that flavors can have time to develop. Take the slaw out of the fridge roughly 20 minutes before serving.
-2 Tbsp. fresh lime juice
-2 Tbsp. rice vinegar
-1 Tbsp. vegetable oil
-2 tsp. sugar
-Salt (we used Kosher salt)
-Savoy or green cabbage, ½ small head- shredded (we used savoy cabbage and thinly sliced it)
-1 cup fresh cilantro leaves
-4 scallions, cut into matchsticks
-1 carrot, grated
-½ fresh jalapeño, minced (we used a whole 2 ½-inch long jalapeño)
1.) In a large mixing bowl, make the dressing by mixing together the lime juice, rice vinegar, vegetable oil and sugar, seasoning with salt to taste.
2.) Add in the remaining ingredients to the large mixing bowl, tossing everything together so the dressing evenly coats everything and the ingredients are equally distributed.
This has a really nice level of heat to it. You can feel the heat on your lips but it never gets spicy enough to make you feel like you need to drink some milk. It tasted really good with the burger.