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Mini Asian Tacos in Wonton Wrappers For A New Twist!

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Last updated on February 6th, 2020 at 04:55 am

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

These non-traditional tacos are a great alternative to the usual tacos. Won Ton wrappers are the shell 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!

Prepare slow cooker lemongrass chicken with minimal effort and have lots of shredded meat on hand for your next recipe. This chicken has a hint of garlic and the subtle flavor of citrus thanks to the lemongrass! Slow Cooker Lemongrass Chicken Recipe | Take Two Tapas

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!

This delicious dressing is filled with bright cilantro, spicy ginger, creamy avocado, and is great as a dressing or as a dip! Top your tacos with it too! Cilantro Ginger Avocado Cream Recipe | Take Two Tapas

The whole combination will blow your mind!

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!

These non-traditional Asian tacos are a great alternative to the usual tacos. Won Ton wrappers for taco shells and filled with Lemongrass chicken, Pickled Red Cabbage, and a Cilantro Ginger Avocado Cream. Mini Asian Tacos with Won Ton Wrapper Shells Recipe | Take Two Tapas
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These non-traditional Asian tacos are a great alternative to the usual tacos. Won Ton wrappers for taco shells and filled with Lemongrass chicken, Pickled Red Cabbage, and a Cilantro Ginger Avocado Cream. Mini Asian Tacos with Won Ton Wrapper Shells Recipe | Take Two Tapas

Tacos shells made with Won Ton wrappers is a new thing.  Instead of frying them, you brush them with a little olive oil and bake them in the oven.  I looked for small corn taco shells and never found any.  

I was about to buy the raw corn tortillas and cut them but that seemed like a waste of the rest of the tortilla.  Unless I made Migas:)  When I bought the wrappers for my Grandma Machie’s Gyoza recipe, I looked at them and thought that if I could bend them in half, I would have the perfect sized taco shell.  Only it wasn’t corn!  What do I do about that?

Make Asian tacos instead!  These Asain tacos make a great twist on the traditional tacos in the sense that all the ingredients have a slight Asian flair!  I love that all these components are made separately and then assembled when you need them.  Anything made in the slow-cooker is a great way to start a meal.  Minimal effort and lots of taste:)

Mini Asian Tacos

Mini Asian Tacos

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Asian twist on tacos is made with a few components that are made ahead of time, used for other recipes and dishes, and assemble quickly! The Lemongrass chicken is topped with a crunchy pickled red cabbage slaw and a creamy cilantro ginger dressing! Perfect!

Ingredients

  • 2 cups Lemongrass Chicken
  • 1 cup Pickled Red Cabbage
  • 1/2 cup Cilantro Ginger Avocado Cream
  • 8 Won Ton Wrappers

Instructions

  1. Preheat your oven to 375F.
  2. Brush your Won Ton wrappers with olive oil and hang over the side of a glass baking dish.
  3. 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.
  4. Bake for 4 more minutes or until they start to turn brown on the edges.
  5. Remove and let cool.
  6. Stuff your taco shells with chicken, cabbage, and cilantro cream.
  7. Enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 176Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 460mgCarbohydrates: 12gFiber: 3gSugar: 4gProtein: 13g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
© Jennifer
Cuisine: American/ Asian / Category: Best Tapas and Appetizers

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Comments

  2. Rohan Singh says

    I pinned it, because it is unique and attractive, never seen such things before. What is that pink ingredient in the above picture of this mini asian tacos? Looks delicious. We definitely want to try these.

    Reply

  10. Danielle @ So Munch Love says

    I am definitely a taco lover and these look out of this world! And they’re bit sized! Awww…. Awesome post!

    Reply

    • chubcheeks@bellsouth.net says

      Thanks Barrett! I am definitely using them with other dishes. I used the cabbage with my eggs this weekend:)

      Reply

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