I generally an leery of so-called fusion food. The concept is interesting . . . merge the best of two cuisines and end up with something better than the separate parts. Reality is (in my opinion, anyway) is that you end up with something akin to a mess that actually does a disservice to the brilliant separate parts.
Then I found a asian infused taco truck and I was convinced.
Well, perhaps with Asian and tacos anyway!
I saw this recipe on the Cooking Light website and thought it worthy of a Friday night dinner. For us Fridays are casual - I am done work (Paul USED to ne done work too but now that he is with Target his schedule is all over the place) and ready to relax. Friday is burgers, pizza, or tacos.
This Kung Pao Chicken Taco recipe is everything I want in a meal (especially a Friday night meal!): quick and easy to make, colorful, a hint of spice, and full of many ingredients I already had on hand.
Kung Pao Chicken Tacos
Place chicken in a large zip-top plastic bag.
Add 1 tablespoon soy sauce to bag; seal.
Marinate at room temperature for 30 minutes.
Remove chicken from bag; discard marinade.
Place 1/4 cup cornstarch in a shallow dish.
Sprinkle the chicken evenly with salt.
Add chicken to cornstarch in dish, and toss chicken to thoroughly coat.
Shake off excess cornstarch.
Heat a large skillet over medium-high heat.
Add 1 tablespoon canola oil to pan; swirl to coat.
Add half of coated chicken; sauté for 6 minutes or until done, turning to brown.
Remove chicken from pan using a slotted spoon; drain on paper towels.
Repeat the procedure with remaining 1 tablespoon canola oil and coated chicken.
Combine remaining 1 1/2 teaspoons cornstarch, remaining 2 tablespoons soy sauce, honey, and next 3 ingredients (through sambal oelek) in a microwave-safe bowl, stirring with a whisk until smooth.
Microwave at HIGH for 1 1/2 minutes or until slightly thick, stirring twice.
Stir in garlic.
Combine soy sauce mixture, chicken, peanuts, and celery; toss to coat chicken.
Toast tortillas under broiler or on a griddle until lightly blistered, turning frequently. I cooked them on the grill, turning them after 30 seconds.
Place 2 tortillas on each of 4 plates; divide chicken mixture evenly among tortillas.
Top each taco with green onions and bell pepper strips; serve with lime wedges.
It certainly looks convincing. Gorgeous photo of it. I'm not big on tacos, but I think I would eat this one!
Posted by: Kayte | April 05, 2013 at 08:23 AM
I like tacos because they are fresh, quick, and easy. We tend to eat a lot of them during grilling season - particularly fish tacos. MMMM
Posted by: JDeQ | April 12, 2013 at 09:56 PM