Sunday, March 31, 2024

Asian-Inspired Tacos

 I made these for a recipe contest. Entries had to use certain ingredients.

They're gluten free. You can make them lower in carbs by using low-carb tortillas. Use dairy-free cheese instead of the ones mentioned if you need to.


4-8 boneless, skinless Chicken Breasts (you could also use rotisserie chicken, fish, or any meat)
1/2 Cup gluten free soy sauce
Mexican seasoning (buy already-combined seasoning or make your own - combine garlic powder, onion powder, chili powder, cumin, cayenne pepper, and black pepper.)
1/2 Cup grated parmesan cheese
1/2 Cup grated cheddar cheese
1/2 Cup grated pepper jack cheese
3 jalapeños
2 green bell peppers (or 1 red and 1 green)
20 plum tomatoes
1 large onion
1 bunch fresh cilantro
2 T. lime juice
Udi's Gluten Free tortillas (or any GF tortillas)
peanut butter or peanut butter dressing
sour cream
1 head green leaf lettuce or green cabbage

For optional marinade:
1/2 cup finely chopped fresh cilantro
1/4 cup packed dark brown sugar
3 tablespoons canola oil
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 large garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander

Grill or fry boneless, skinless chicken breasts (2 per person); if frying, use a non-stick pan or cooking spray. When chicken is almost cooked, sprinkle liberally with gluten free soy sauce and Mexican seasonings*; brown on each side. Set aside.

Grate cheeses, mix together and set aside in a bowl.

Make homemade salsa made with seeded, chopped jalapeños, plum tomatoes and green bell peppers with chopped onion, lime juice and cilantro (chop by hand; if you use the food processor, it will be more watery than chunky).

Grill or pan-fry Udi's Gluten Free tortillas a little bit to slightly warm and brown them. Keep them warm.

Assemble tacos or have your dinner guests do their own. Set out the above ingredients along with peanut butter (or peanut butter dressing), sour cream, and chopped lettuce or cabbage.

Note: Make sure ahead of time that your guests are not allergic to peanut butter.

*For a richer flavor, marinate the chicken ahead of time in a bowl with cilantro, dark brown sugar, canola oil, soy sauce, sesame oil, garlic, jalapeño, black pepper and coriander

Serves 4.


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