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.
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
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!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
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.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
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.
TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.