Asian Chicken Taco

This one falls into the “easy as it gets” category. The chili sauce takes just a few minutes to throw together. Inspired by the Chili Chicken Burritos recipe in “The New Cook,” by Donna Hay.


Serves 2

2-4 flour tortillas

1 chicken breast, cooked and shredded (the precooked type out of the hot case is fine, leave skin on in this case)

salad greens, preferably mixed, or spinach greens

3 medium-hot red chilies, seeded and chopped fine

1/4 cup sugar

1 T water

1 T lime juice

1/2 t cumin seeds

1 tomato, chopped fine

sour cream and flake sea salt for finishing

Place chilies, sugar, water, lime juice, and cumin in small saucepan and cook over medium heat for a few minutes until the sugar has dissolved. Add tomatoes and cook a few more minutes until mixture has thickened.

Optional step: lightly dress the greens with a simple vinaigrette.

Heat tortillas in a pan, or better yet, directly on the gas flame on your stove until slightly blackened and puffy. To assemble, smear tortilla with sour cream, then add chicken, chili sauce, and lettuce. Finish with flaky sea salt or Kosher salt.


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