Spicy Asian Taco

Another twist on a classic! I love tacos, and I love Asian inspired flavors! So why not create a little flavor infusion! These tacos are quick easy, and delicious. They are topped with a fresh made quick pickle of cucumber and radishes for a little tangy sweet flavor! Great for a quick family dinner.

Here’s what you’ll need!

For pickle topping:

3-4 large radishes thinly sliced

2 small cucumbers thinly sliced

2 Tbsp white wine vinegar

salt

pepper

and 1 tsp sugar

Combine all ingredients in a small bowl, coat vegetables well and set aside to “pickle” the veggies. Stir occasionally as you prepare the rest of the meal.

For spicy sour cream:

3 Tbsp sour cream

1/4 tsp red pepper flakes

salt and pepper

Combine all ingredients in a small bowl and set aside.

For Beef filling:

1 Tbsp oil

1lb lean ground beef

2 cups shredded purple cabbage

3 green onions thinly sliced

1 Tbsp garlic powder

1 tsp sugar

2 Tbsp soy sauce

1 Tbsp sesame oil

1/2 tsp red pepper flakes,

1 tsp Siracha sauce

Flour tortillas, and chopped cilantro

In a Large sauce pan over med-high heat add oil, cabbage and green onions, cook 3-4 minutes until tender. Add ground beef, garlic powder, and sugar. Cook until beef is browned and cooked through. Add soy sauce, sesame oil, red pepper flakes, and siracha. Stir well and heat through.

To assemble take a tortilla and top first with the sour cream, add beef mixture and top with quick pickled veggies, and chopped cilantro. Serve immediately! Enjoy!!

Healthy Twist Chicken Fried Rice

I love fried rice! Who’s with me!

I enjoy everything about it. I like the subtle seasonings, tender veggies, and it’s so filling!

In Asian countries it’s not uncommon to see fried rice stands, and lots of variations on the recipes. It’s very diverse!

I am still working on my diet and exercise plan so I lightened up my recipe and it’s ready to share with you!

Here’s what you’ll need:

2-3c cooked brown rice

1c egg whites approximately 6 eggs worth

Coconut oil spray

2 Tbsp Sesame oil

1bunch green onions chopped

1c shredded carrots

1sm pkg. Frozen peas

2 cloves of garlic minced

1.5c. riced cauliflower

Salt/pepper

1/4-1/2 c. Soy sauce (I use low sodium)

1 lb chicken cut into bite sized pieces

Cook your rice according to the package directions. Set aside. Spray wok or skillet with coconut oil and add egg whites. Cook until just set remove from pan and set aside.

Add 1Tbsp of sesame oil to the pan and add all of the vegetables, salt/pepper, and 1/2 of the soy sauce. Cook until vegetables are tender. Scrape off to one side of the pan add second Tbsp of sesame oil and chicken. Cook chicken all the way through. Stir into the vegetables, add the brown rice, eggs, and remaining soy sauce. Stir well and serve hot! Enjoy!!

The riced cauliflower replaces a portion of the brown rice making this a little healthier, very filling, and packed with dietary fiber! A great healthy alternative to the original recipe. Let me know what you think!