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Stuffed Acorn Squash. Tex-Mex Style!

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Not So Taco Tuesday!

September 6, 2017

 Because who wants to eat the same tacos every week?? Check out this mouthwatering quick and easy recipe that's really not a taco at all, but you'll love it just the same! Recipe is broken up into parts and the assembly will be listed at the end! Enjoy!!

 

Chicken

-1 lb boneless, skinless chicken thighs

-1 white onion, divided use only half of the onion – medium dice

-3 garlic cloves, minced

-1 small piece of ginger (equivalent to ½ teaspoon) grated

-½ cup sugar free rice vinegar (white or cider is fine too)

-1/2 cup liquid aminos (coconut or bragg’s)

-1 cup water

-1 tsp salt

-½ teaspoon black pepper

 

 

Method

  1. Prepare veggies as listed above

  2. Combine all ingredients in a medium sauce pan over medium heat.

  3. Loosely cover with lid and poach for 25 minutes. Juice will reach boiling point, which is fine!

  4. Check after the 25 minutes.  The chicken will shred with fork when it’s done.

  5. Return to heat as need and check every 5 minutes after until the chicken reaches proper consistency.

 

Lettuce Wraps/Veggies

-1 head of green leaf or butter lettuce

-1 red bell pepper, deseeded and julienne (cut into thin strips)

-1 yellow bell pepper, deseeded and julienne

- Other onion half julienne

-Small head of purple cabbage, julienne (You can also buy the bagged shredded cabbage if you don’t like having too much leftovers. One head of cabbage goes a long way

1 handful of cilantro, chopped

-3 tablespoons vinegar (white, rice, or cider)

- 2 pinches of Himalayan salt and pepper

Method

1. Rinse the lettuce.  Pull and separate each leaf to make wraps. Set aside

2. Prepare other veggies as listed above. Set the cilantro aside in a bowl

3. Take julienned bell peppers, cabbage, and onion and place in a bowl with vinegar, salt, and pepper. Mix with tongs to make sure the vinegar, salt, and pepper is evenly distributed amongst the veggies

 

Peanut Sauce

½ cup peanut butter

1/2 cup liquid aminos

2 tablespoons fish sauce

1 tablespoon vinegar

2 Tablespoons of water (if needed)

Zest and juice of half a lime (chop the other half into quarters and serve it alongside your wraps

½ teaspoon chili flakes (optional)

Method

Combine all the ingredients into a blender or food processor and blend until smooth.

If sauce is too much like a paste, add a tablespoon of water. If the sauce is too runny, add a tablespoon of natural peanut butter at a time. The consistency of the sauce should be smooth and should coat the back of a spoon.

 

Layer as follows:

Lettuce on the bottom - Chicken - Veggies -

Garnish with fresh cilantro, fresh chopped chili peppers, or chopped peanuts

 

 

Garnish with fresh cilantro, fresh chopped chili peppers, or chopped peanuts

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