Lately I have had such a craving for Mexican food so we went to a Mexican restaurant. I was really disappointed. I just couldn’t justify the price we paid for what we had ordered. So I set out to try and make this cuisine on my own. This recipe would cost a significant amount of money at the restaurant but at home just a few dollars. Making it at home you can also control the ingredients that are put in the recipe. I found that there was something in the food that had an odd taste. Realizing after a while that there was cilantro in most of the dishes we were eating. Both my husband and I do not like cilantro. Neither the taste or the smell. So to satisfy my craving I decided to make my own.
This is my version of a lighter taco. It has a bit of crunch with the coleslaw, the chicken with a coating that has been baked, a bit of heat with the sriracha sauce, all stuffed into a soft taco shell. A meal in one bite.
Finely slice 3 cups of savoy (curly) cabbage. I like to do mine in a food processor. Also grate 1/2 carrot and mix it with the cabbage. Add 1/2 cup olive oil, vinegar to taste, juice of 1 lime, sprinkling of sugar which is optional, salt and pepper to taste. If everyone can tolerate jalapenos then finely slice one and add to the coleslaw. Place in the fridge.
In a jar mix together 1 cup of ketchup, 1/4 cup of honey, 3 teaspoons of soya sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of sesame oil, 1/2 teaspoon fish sauce, 1 clove of grated garlic and 1 teaspoon grated ginger. Put the lid of the jar on and start shaking it really hard until all ingredients are well combined. Refrigerate.
Take 2 lbs. of chicken I used 2 large breasts and cut into cubes. Add a sprinkling of granulated garlic and salt. Refrigerate for 2 hours.
In one bowl add 2 eggs with 2 tablespoons of water and beat.
In another bowl add 1 cup of flour, 4 teaspoons of baking soda, 1 teaspoon cayenne, pinch of salt and pepper.
Then into the flour mixture. Pick the pieces up with tongs shake off any excess flour.
Place each piece onto a parchment lined pan that has been sprayed with oil. Repeat with all the chicken pieces. Lightly spray the chicken with oil when done.
Toss with the chicken sauce.
Then 3-4 pieces of chicken. Top with some sriracha sauce, sour cream, some fresh lime juice and chopped parsley.
Mix cabbage, oil, lime juice, vinegar, sugar, salt and pepper together. Refrigerate.
Cube chicken, mix in garlic and a little salt and pepper. Refrigerate for 2 hours.
Mix together flour, baking soda, cayenne, salt and pepper.
Take chicken pieces and mix into flour making sure they are well coated. Shake off excess flour with tongs and place each piece onto a pan lined with parchment paper and sprayed with oil. Continue until all the chicken pieces have been done. Then spray top of chicken with oil.
Warm taco shells. Layer each taco, first with the coleslaw, chicken, sriracha sauce, some lime juice, sour cream and chopped parsley.