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.
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!
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…
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!
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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:)
- 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.
Let me know what you think and what your favorite type of taco is and tag me #TakeTwoTapas with a picture
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