Back when I lived in Hawaii, I used to eat Pho at least once a week. Something about the fresh flavors mixed with the crunch of raw vegetables had me coming back for more. Here in Charleston, Vietnamese restaurants kind of miss the mark but that’s ok! Luckily I am still able to make food that combines those same flavors but also can be eaten on a Paleo or Whole30 Reset. 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.
Vietnamese Chicken Tacos
- 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
- 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.
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