Well, I am back from Canada and in good old blighty! It's freezing cold here compared to where I just left! Who'd a thunk it? In any case I am home and glad to be here, cold or not. I haven't actually done any cooking yet as I just arrived here at the house late yesterday afternoon, but I did have a few things to share with you that I did when I was in Canada.
The first day that I went to check the post for my mother there was this lovely package for me from my friend Monique (La Table De Nana) and inside was the latest issue of Canadian Living Magazine, amongst a few other niceties! She's a girl after my own heart and she knows what I like! Thank you Monique! The picture on the cover of the magazine was a variety of fresh tacos and I could not wait to get stuck into making at least one of them.
The day my mom went into hospital I took the opportunity to make the Thai Chicken ones for my daughter and myself. I figured cooking together would be a nice distraction for the pair of us, and it was.
They actually called these Lemongrass Chicken Tacos and likened them to Vietnamese, but I felt they were more like Thai flavours. I have adapted it a bit to what I was able to get ingredient wise and what we like to eat. The flavor is fresh and clean and well . . . quite scrummy!!
The chicken is first marinated in a tasty mixture of herbs and other ingredients and then flash grilled until it is nicely crisped and browned on the outside . . . and moist and tender on the insides.
Topping them is a deliciously fresh cucumber salad, which was fabulous in it's own right, and adding a beautiful touch of crunch and color.
We just loved these. They were different. They were tasty. They were colourful. They were healthy. They were easy to make, and they were addictive. I will be adding them to my recipe rotation for sure. The leftover salad was really good the next day as well, kind of like a pickle.
Enjoy!
*Thai Chicken Tacos*
Serves 4
Printable RecipeLoosely based on a recipe from Canadian Living. Quick, easy, delicious and healthy!For the Tacos:2 TBS lemon grass paste (Or freshly grated lemon grass)2 TBS packed light brown muscovado sugar1 TBS Thai fish sauce1 TBS canola oil2 tsp toasted sesame oil2 tsp garlic paste (or 2 cloves, minced)1 pound boneless skinless chicken thighs1 TBS coriander paste (or to taste)8 soft flour tortillas (6 inch)a handful of chopped roasted peanuts
For the Cucumber Salad:2 tsp seasoned rice wine vinegar1 tsp granulated sugar1/2 of an English cucumber, sliced into thin half moons2 medium carrots, peeled and julienned
Whisk the lemon grass, brown sugar, fish sauce, half of the canola oil, the sesame oil and garlic paste together in a large bowl. Wipe the chicken thighs and remove any visible fat. Place them into the bowl with the lemon grass mixture, turning them to coat on all sides. Allow to marinate for about 20 minutes.Heat the remaining oil in a large nonstick skillet over medium heat. Add the chicken breasts and cook for about 3 to 4 minutes on each side, turning once, cooking until the juices run clear. Cut into slices diagonally.
While the chicken is cooking whisk together the vinegar and sugar. Toss in the cucumber and carrot sticks. Set aside.Heat the tortillas according to the package directions. Add the coriander paste to the chicken and toss to distribute it evenly. Divide the chicken mixture evenly amongst the heated tortillas, topping with the cucumber salad and some chopped peanuts. Serve immediately.
