These non-traditional Asian tacos are a great alternative to the usual tacos. Wonton wrappers for taco shells and filled with Lemongrass Chicken, Pickled Red Cabbage, and a Cilantro Ginger Avocado Cream.

I think I have left you hanging long enough…

After hinting at a recipe that I have been working on for a while and giving you snippets, or mini-recipes for the components, we have finally come to the main event. Mini Asian Tacos!

The first snippet and main component to the tacos is my Slow Cooker Lemongrass Chicken!

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ASIAN WONTON TACO INGREDIENTS

• Lemongrass Chicken
• Pickled Red Cabbage
• Cilantro Ginger Avocado Cream
• Wonton Wrappers

The chicken is the main attraction, but what would a star be without backup dancers?

A great addition to the tacos is a tart, crunchy, and pickled red cabbage slaw!

To top off the whole ensemble…

A Cilantro Ginger Avocado Cream Dressing!

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HOW TO MAKE WONTON TACOS

FIRST: Preheat your oven to 375F. Brush the Wonton wrappers with olive oil and hang over the side of a glass baking dish.

SECOND: Bake for 4 minutes and rotate the shells on the baking dish. Turning the part of the shell that was on the inside of the dish to the outside.

THIRD: Bake for 4 more minutes or until they start to turn brown on the edges. Remove and let cool.

FOURTH: Stuff your taco shells with chicken, cabbage, and cilantro cream. Enjoy!

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

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Bake a few taco shells and it’s off you go! All of the components can be made ahead of time, eaten by themselves or with other recipes, and assemble quickly for a great appetizer or dinner! The whole combination will blow your mind!

MORE EASY FINGER FOODS

• Chocolate Pumpkin Wontons
• Pan Fried Gyoza
• Celery Slaw
• Walking Tacos
• Ponzu Wasabi Spread
• Ginger Wasabi Cheese Ball

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