Food Friday- Asian Tacos

 

I have seriously reached the pinnacle of culinary achievement with this recipe.  I know it doesn't look like much, or even really sound good, but I may be making these tacos everyday.  I got the idea from a restaurant in Tuscaloosa that claims to be Asian-fusion.  When I first went there, I'm not sure what I was expecting, but it wasn't Asian tacos and burritos.  I almost backed out, because in all honesty it didn't sound very good.  I'm so glad I didn't.  I was surprised how easy these were to recreate at home.  Here's what you'll need...

Shrimp/ Dynamite Sauce

Mayonnaise

Sriracha

White granulated sugar

Taco

Chicken

Sriracha

Paprika

Hoisin Sauce

Rice

Lettuce

Cheese

 Tortillas

First you'll want to make the shrimp sauce.  I've tried "recipes" that tell you how to make this, but you really just have to play with the ingredients until you get the flavor you want.  Start out with about 1/4 cup mayo, then add about 1/2 tsp of Sriracha and 1/2 tsp of sugar.  If it's too spicy, add a pinch more sugar.  If it's not strong enough for you, add as much Sriracha as you want.  You can always add more mayo if you get it a little too strong.  Once you've gotten the flavor you want, stick it in the fridge while you make the tacos.

Cook up 1 cup (1/2 cup uncooked) instant rice according to the box instructions.  Set it aside and keep the lid on it until you're ready to use. Now, cut up your chicken into tiny pieces and add to a skillet over medium high heat.  Cook until it's no long pink, then add about 1/2 of water to the pan.  Add 1 tsp paprika, 1 tbsp Sriracha, and  2 tbsp Hoisin sauce.  Let this simmer for about 5 minutes.  If you feel you need to add a bit more water, do it.  After the flavors have had time to absorb, taste it.  If it's too spicy, add more Hoisin.  If it's too sweet, add more Sriracha.  Now add your cooked rice into your pan with the chicken and mix.  The rice should absorb and liquid that still may be in the pan.

Now, warm up your tortillas in the microwave by putting them on a plate, covering with a damp paper towel, and zapping them for about 30-50 seconds.  Spread a thick layer of your shrimp sauce in the middle of the tortilla.  Add your chicken and rice mixture, then top with lettuce and cheese.  That's it!   Eat up!