Name: MINIATURE CILANTRO-LIME CRISPY CHICKEN TACOS
Ingredients: 2 thumb size ginger ((peeled and minced)); 3 garlic cloves ((minced)); 3 scallion stalks ((finely chopped)); 1 small onion ((finely chopped)); 2 Tbs. unflavored coconut oil; 2 Lbs. white meat chicken, ground; ½ cup water; 4 tsp turbinado sugar; 3 Tbs. fish sauce; 2 Tbs. soy sauce; 2 cups cilantro ((chopped with stems)); 3 limes (cut and juiced); Cotija cheese ((garnish)); cilantro sprouts ((garnish)); Mini red taco shells; 2 Lrg. ripe avocados; 1 cup Greek yogurt; ½ cup Vegenaise; ½ tsp. agave nectar; ½ lime juiced; water ((optional)); sea salt and ground pepper (to taste)

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MINIATURE CILANTRO-LIME CRISPY CHICKEN TACOS

When Frito Lay coined the phrase “betcha can’t eat just one” for their potato chip advertising campaign back in 1963 they probably had no idea that statement would also hold true to these delicious cilantro-lime chicken tacos as well. Lime juicy and cilantro savory ground white meat chicken fill crispy red corn taco shells for a small bite packed with HUGE flavor.

I served these for a company Christmas party I was catering and they literally jumped right off the plate. They were the hit of the party and were obsessively devoured throughout the night. One mini taco per person won’t do. So if you’re planning to serve these at your next soiree do as I did and make plenty. This recipe probably will make about 50 mini tacos.

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Ingredients

Tacos

2 thumb size ginger (peeled and minced)
3 garlic cloves (minced)
3 scallion stalks (finely chopped)
1 small onion (finely chopped)
2 Tbs. unflavored coconut oil
2 Lbs. white meat chicken, ground
½ cup water
4 tsp turbinado sugar
3 Tbs. fish sauce
2 Tbs. soy sauce
2 cups cilantro (chopped with stems)
3 limes cut and juiced
Cotija cheese (garnish)
cilantro sprouts (garnish)
Mini red taco shells

Avocado Cream

2 Lrg. ripe avocados
1 cup Greek yogurt
½ cup Vegenaise
½ tsp. agave nectar
½ lime juiced
water (optional)
sea salt and ground pepper to taste

Instructions

Chicken Tacos

In a medium size sauté pan, heat the oil over medium heat and add the garlic, ginger and onions. Cook until onions are translucent and garlic and ginger are fragrant. Try not to burn the garlic. If the garlic starts turning brown lower the heat.
Add the ground chicken meat and cook for 3-4 minutes.
Add the sugar, fish sauce, water and soy sauce. Stir all the ingredients together and cook for another 2-3 minutes until the chicken is cooked through.
Fold in the cilantro and scallions and squeeze in the lime juice. Toss lightly to incorporate and serve.
Fill the mini taco shells one at a time, squeeze a little avocado cream on top. Garnish with crumbled Cotija cheese and cilantro sprouts.

Avocado Cream

Scoop the flesh from the avocado into a blender or food processor. Add the yogurt, veganaise, lime juice, s&p and blend. If the mixture is too thick add a little water to thin it out. You want the avocado cream sauce to be a medium creamy consistency, not too thin so be mindful when adding the water.
Stream the water in as the motor is running so you can get the desired consistency. Adjust the seasoning as needed.
When blended completely pour the mixture into a measuring cup and then pour into a squeeze bottle. Set aside.