Asian Chicken Tacos
These quick and easy tacos feature a mashup of flavors, but the creamy sauce made from leftover Asian chimichurri is the real star.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Whisk
- Measuring spoon
- Measuring cup
- Pot
- Skillet
- Stove
- Spatula
- Pastry brush
- Plate
Ingredients
- 1 lb Chicken breast, boneless and skinless, sliced into thin strips
- 1 tsp Coriander, ground
- 1/2 tsp Chili powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 Avocados, sliced
- 1 Tomatoes, medium, chopped
- 1 Tbsp Oil, cooking
- 12 Tortillas, taco-sized corn or flour
- 2 oz Baby spinach (sub any greens)
- 1/4 cup Asian Chimichurri (leftover from Tuesday)
- 3/4 cup Sour cream
- 4 ears Corn on the cob, husked
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