Crunchy Asian Tacos
Cook once, eat twice fusion flavour! Make extra for Epicure's Asian Pork Pie.
1⁄4 English cucumber
2 tsp vegetable oil
3 lbs (1.4 kg) ground pork or chicken
1 tbspAsian Stir-Fry Seasoning
1 tbsp cornstarch
1 cup water
2 green onions
10 - 12 taco shells
2 cups shredded red or green cabbage
1 recipe preparedUltimate Asian Sauce
- Make cucumber ribbons with a Y-peeler.
- Heat oil in a frying pan over medium-high heat. Crumble in pork or chicken, and add Asian Stir-Fry Seasoning. Stir-fry until cooked through. Stir in cornstarch, then water and green onions.
- Reduce heat and simmer for 10 minutes, until thickened.
- Heat taco shells and spoon in meat mixture. Top with cucumber and cabbage. Serve with Ultimate Asian Sauce for drizzling or dipping.
Per serving: Calories 240, Fat 15 g (Saturated 4 g, Trans 1 g), Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 13 g (Fibre 1 g, Sugars 4 g), Protein 12 g.