Yield:
4 Servings
Prep Time:
5 – 10 Minutes
Cook Time:
6 Minutes
Category
Lunch + Dinner
Calories:
229
Carbs:
19.4
Fat:
6.8
Fiber:
2.2
Protein:
20.9
WW Points:
4
ingredients
1 pound ground chicken 99%
1 tablespoon ginger paste
1 tablespoon lemongrass paste
4 cloves garlic, finely chopped
¼ cup chopped cilantro
1 teaspoon soy sauce
1 tablespoon vegetable oil
1 teaspoon ground white pepper
pinch of kosher salt
8 corn tortillas
directions
Step 1:
Except for the tortillas, mix everything in a bowl until the ingredients are well combined. Divide the mixture into 8 equal portions. Use your hand to smash and spread each portion across a tortilla.
You can divide the mixture into more portions if you want to make more than 8 tacos.
Step 2:
Heat a large skillet over medium-high heat. When hot, spray the pan with pan spray and add 1 - 2 tacos, meat side down and cook for about 4 minutes.
Step 3:
Flip and cook on the tortilla side for an additional 2 minutes until the tortilla starts to become crispy.
Jenn's Notes:
Pictured Toppings:
Pickled Carrots
Thinly Sliced Cucumber
Fresno Chili
Sriracha Mayo
Cilantro Leaves
Peanuts
Fold the taco in half and enjoy with a fresh squeeze of lime.