Vietnamese Chicken Tacos | Whole30 & Paleo Compliant

This recipe is perfect for when you kinda want mexican, but you also could go for Pho! We asked our good friend Valerie Skinner, from Thyme and Joy, to help us come up with recipe featuring Red Boat Fish Sauce, and she came up with something so different and delicious!  These Vietnamese chicken tacos are wonderfully tangy, fresh and can be put into lettuce wraps or into red cabbage leaves which are full of antioxidants and hold together wonderfully.

INGREDIENTS

  • 1 pound ground chicken (not lean!)
  • 2 cloves garlic, minced
  • 1/4 cup red onion, minced
  • 1/4 cup carrots, julienne
  • 1/4 cup daikon radish, julienne
  • 1/4 cup mint, chopped
  • 1/4 cup cilantro, chopped
  • 1/4 cup basil, chopped
  • 1/4 cup green onion, chopped (save for garnish)
  • 2 tsp avocado or olive oil
  • 2 tsp coconut aminos
  • 2tsp fresh ginger, grated
  • 2 TBSP Red Boat Fish Sauce
  • Juice of 2 Limes
  • 2 TBSP Apple Cider Vinegar
  • 6-8 Red Cabbage Leaves or Lettuce for wrapping

INSTRUCTIONS

  • Heat 2 tsp oil in large sauce pan over medium high heat. Add garlic and onion and saute until they soften, about 3-5 minutes.
  • Add ground chicken and separate with spatula until fully broken up. Add grated ginger, ACV, fish sauce, coconut aminos, and lime juice. Saute chicken until fully cooked and transfer to a large bowl.
  • To chicken mixture, add cilantro, mint, basil, carrots, and daikon and toss until fully combined.
  • Add mixture to cabbage or lettuce wraps, top with green onion garnish and serve with a lime wedge.

 

Valerie Skinner is a certified healing foods chef trained at the Natural Gourmet Institute in NYC, the first culinary school dedicated to health supportive cooking to be accredited nationally. She is a Whole30 approved partner in Charleston, SC.


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