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Crunchy Ramen Tacos

Crunchy Ramen Tacos
  • Prep 30 min
  • Total 60 min
  • Servings 8
These fresh and flavorful chicken tacos are inspired by the popular Vietnamese soup called pho.
By TBSP Kitchens
Updated September 18, 2017

Ingredients

Chicken and Marinade

  • 2 medium green onions, chopped
  • 1/4 cup soy sauce
  • 1 teaspoon sambal oelek chili garlic sauce
  • 1 teaspoon Sriracha sauce
  • 1 tablespoon packed brown sugar
  • 2 tablespoons fresh lime juice
  • 1 lb boneless skinless chicken thighs, cut into strips

Sriracha Mayonnaise

  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons Sriracha sauce
  • 1 teaspoon fresh lime juice

Tortillas and Toppings

  • 1/2 package (3-oz size) ramen noodle soup mix (any flavor)
  • 8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), heated as directed on package
  • Oil, for toasting
  • 2 medium jalapeño chiles, seeded, cut into thin strips
  • 3/4 cup fresh Thai basil leaves
  • 1 lime, cut into wedges

Steps

  • 1
    In a 1-gallon resealable food-storage plastic bag, mix Chicken and Marinade ingredients. Seal bag. Refrigerate 30 minutes.
  • 2
    Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Cook chicken in skillet 6 to 8 minutes or until browned on both sides and no longer pink in center.
  • 3
    Meanwhile, in small bowl, mix Sriracha Mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packet for a later use.)
  • 4
    To toast the tortillas, heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.
  • 5
    Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.

Expert Tips

  • If sambal oelek chili garlic sauce cannot be found, substitute 1 additional teaspoon Sriracha sauce in marinade.
  • This recipe pairs well with a Thai Basil MOJITarita. To make 1 drink: Add 2 teaspoons light agave nectar, 1/2 oz fresh lime juice and 4 fresh, torn Thai basil leaves to a highball glass. Gently break up basil with muddler or spoon. Add 1 oz blanco tequila; fill glass with ice, and top with 2 oz chilled club soda. Stir gently, and garnish with lime wedge and additional basil leaves.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2 1/2g
12%
Trans Fat
1g
Cholesterol
60mg
19%
Sodium
450mg
19%
Potassium
140mg
4%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
5%
Sugars
1g
Protein
14g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • I'll bet you never thought you'd see this: Vietnamese meets Mexican -- in a taco! But, fusion foodies, that's exactly what you get in this super simple recipe that gives a nod to not one, but two, of our favorites--tacos and ramen. These fresh and flavorful chicken tacos are inspired by a popular Vietnamese soup, called pho. The "faux pho" toppings –- Thai basil, fresh chiles and crunchy ramen noodles –- give this recipe an extra special kick that'll remind you of some of your food truck faves. So, make 'em already and call the gang over. It's time to party!
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