Description
Crispy wonton shells filled with savory chicken, topped with fresh veggies and a tangy sauce—an Asian fusion twist on tacos.
Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tsp ginger, grated
- 1/4 cup chopped cilantro
- 12 wonton wrappers
- Vegetable oil for frying
- 1/2 cup shredded cabbage
- 1/4 cup diced tomatoes
- 1/4 cup diced cucumbers
- 1/4 cup sour cream
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
Instructions
- Heat sesame oil in a skillet over medium heat. Add the diced onions and garlic, sautéing for 2-3 minutes.
- Add the ground chicken to the skillet and cook until browned, breaking it apart with a spoon. Stir in soy sauce, hoisin sauce, and ginger. Cook for an additional 3-4 minutes until the mixture thickens and is fully cooked.
- To make the wonton shells, heat vegetable oil in a pan. Fry the wonton wrappers one at a time for about 1-2 minutes or until crispy and golden. Drain on paper towels.
- In a small bowl, mix sour cream, sriracha sauce, and lime juice to create the sauce.
- Assemble the tacos: Fill each fried wonton shell with the chicken mixture, then top with shredded cabbage, tomatoes, cucumbers, cilantro, and a drizzle of the spicy sour cream sauce.
- Serve immediately and enjoy!
Notes
- For extra crunch, add some crispy wonton strips on top of the tacos.
- Feel free to adjust the amount of sriracha in the sauce to suit your spice preference.
- To make the recipe lighter, you can bake the wonton wrappers instead of frying them.
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg
Keywords: chicken tacos, wonton tacos, Asian tacos, fusion tacos, crispy tacos