Mini Asian Tacos

  • Author: Jennifer Stewart - Take Two Tapas
  • 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!



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


  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!

  • Category: Tapas
  • Method: Easy
  • Cuisine: Asian

Keywords: Asian, Tacos, Lemongrass chicken, Avocado dressing