Asian Tacos

Asian Tacos Asian Tacos Make it a perfectly balanced plate & serve with:
• 1 C (250 ml) sliced vegetables, your choice
• Top with 2 Tbsp (30 ml) prepared Wasabi Ginger Aioli
Make it a perfectly balanced plate & serve with:
• 1 C (250 ml) sliced vegetables, your choice
• Top with 2 Tbsp (30 ml) prepared Wasabi Ginger Aioli
  • 20 min prep
  • 30 minutes
  • 360 calories
  • $2.35

Ingredients


Makes: 4 servings
  • 1/4 English cucumber, cut into ribbons
  • 2 tsp (10 ml) vegetable oil
  • 1 lb (450 g) ground pork or chicken, your choice
  • 1 Tbsp (15 ml) Asian Stir-Fry Seasoning
  • 1 Tbsp (15 ml) cornstarch
  • 3/4 C (180 ml) water
  • 1 green onion, chopped
  • 8 taco shells
  • 1 C (250 ml) shredded red or green cabbage

Preparation


 
  • Make cucumber ribbons with an Veggie Twist & Spiral Slicer.
  • Heat oil in Fry Pan or Wok 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 onion.
  • Reduce heat and simmer for 10 minutes, until thickened.
  • Heat taco shells and spoon in meat mixture. Top with cucumber and cabbage.

Tip


 

Make it vegetarian:Swap chicken for 1 lb (450 g) cubed firm organic tofu.

Make this recipe and more using the (p.1006143) collection.

Nutritional Serving Size Per 2 tacos:
Calories 360
Fat 26 g
Saturated Fat 7 g
Transfat 1.5 g
Cholesterol 105 mg
Sodium 310 mg
Carbohydrates 22 g
Fibre 2 g
Sugar 3 g
Protein 23 g

Shop this recipe...

Fry Pan
$65.00
Veggie Twist & Spiral Slicer
$25.00
Asian Stir-Fry Seasoning
$7.50