Chicken Smash Tacos
Thanks to: Anna Bay
(Serves: Serves: 4 - Prep Time: 15mins - Cook Time: 30mins)
Ingredients
- 1 tsp salt
- 1 tsp sugar
- 1/4 cup red wine vinegar
- 1 red onion, one half finely diced, one half sliced into thin wedges
- 650 g chicken mince
- 2 green onions, finely sliced
- 1 lime, zested and then cut into segments for garnish
- 1 tbsp sesame oil, plus extra for frying
- 2 tbsp Massel Stock Powder Chicken Style Salt Reduced
- 2 tbsp Hoisin sauce
- 8 soft tacos (I used corn based tacos)
- 1/2 Chinese cabbage, thinly sliced
- 2 carrots, julienned
- 1/2 bunch mint, leaves picked and thinly sliced
- 1/2 bunch coriander, leaves picked
- Kewpie mayonnaise and hoisin sauce to serve - about 1/4 cup of each
Method
- Preheat your oven to 120°C, and get an ovenproof dish ready to keep tacos warm.
- Add salt, sugar and vinegar to a jar or container, and stir to dissolve. Place red onion wedges in the pickling liquid and set aside.
- To a large bowl, add chicken mince, finely diced red onion, finely sliced green onions, lime zest, sesame oil, Massel Chicken Stock Powder and hoisin sauce, and combine.
- Heat a cast iron skillet or frying pan over high heat and add a little sesame oil. Spread about 1/3 cup of the mince mixture thinly over one side of a taco, covering most of the surface area. Once the pan is hot, place the taco meat-side down. Press gently with a saucepan or spatula to ensure even cooking. Cook for 2 minutes, then flip and cook for 1 minute on the other side. Repeat with remaining tacos (you should have 8 total), placing cooked tacos in the preheated oven to keep warm.
- Serve tacos topped with cabbage, carrot, herbs, kewpie mayonnaise and hoisin sauce, pickled red onion and lime wedges.
Massel products used in this recipe:
