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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. MORE + LESS -

TBSP Kitchens
February 17, 2015

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

Hide Images
  • 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
% Daily Value
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
  • The Munchies 2015 have arrived! People's Choice Food Awards recognize the most amazing tastes, faces and places in the food world. Here's an original recipe inspired by mashing up two of our award categories.

    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 Munchies awards cateogries: Best Taco and Best 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! Then pair them with Thai Basil MOJITaritas (see recipe by clicking the show arrow in the TIPS section below) and call the gang over. It's time to party!

    And don't forget -- The Munchies voting starts February 23, so be sure to vote daily.

    Visit All Things Munchies for more recipes and details.

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