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
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!
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
- 2 cups Lemongrass Chicken
- 1 cup Pickled Red Cabbage
- 1/2 cup Cilantro Ginger Avocado Cream
- 8 Won Ton Wrappers
- Preheat your oven to 375F.
- Brush your Won Ton wrappers with olive oil and hang over the side of a glass baking dish.
- 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.
- Bake for 4 more minutes or until they start to turn brown on the edges.
- Remove and let cool.
- Stuff your taco shells with chicken, cabbage, and cilantro cream.
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.
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