Another Chino-Tex-Mex fusion recipe for you. 1-because I am loving all things Chinese at the moment and 2-because I’m trying to use up everything in my fridge before I go on my jolly holidays. Seeing as I had an abundance of salad related items and plenty of Asian sauces and spices, this was a no-brainer. Crisp, refreshing herbs and sweet, zingy chicken are wrapped in a fluffy, soft taco. A more substantial version of duck pancakes if you like, this is a nice easy recipe, ready in about 15 minutes and absolutely lovely as a meal everyone can help themselves to.
Serves 2 (3-4 tacos each)
- 3 boneless, skinless chicken thighs
- 1 fat garlic clove, grated
- Small knob of ginger, grated
- 1 tsp five spice
- ½ tsp ground white pepper
- 2 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- Spring onions, julienned
- Cucumber, middle removed, julienned
- ¼ iceberg lettuce, shredded
- Fresh coriander leaves, roughly chopped
- Extra hoisin sauce for dipping
- 6-8 soft tacos
- Prep your vegetables. Julienne the cucumber and spring onions and place in a serving bowl. Finely shred the lettuce and place in a serving bowl
- Heat 1 tsp oil in a wok over medium heat. Gently fry the chicken thighs for 5 minutes on each side until cooked through. Remove from the wok and place the chicken on a chopping board. Shred the meat with two forks then return to the wok with the garlic and ginger. Fry until the garlic and ginger become fragrant.
- Add the five spice, hoisin and soy sauce. Stir well to combine and remove from the heat.
- Microwave the tacos for 20-30 seconds so they become pliable and do not crack when assembling.
- To assemble, place a handful of mixed vegetables on a taco then spoon some of the shredded hoisin chicken on top. Sprinkle with chopped coriander and extra hoisin if desired. Fold into a taco shape and apply to face!