Vietnamese Lemongrass Ginger Ground Chicken Tacos
Serves
4 (2 tacos per serving)
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
About
Looking to change up your taco night? These Vietnamese tacos are packed with flavor thanks to savory lemongrass, zesty ginger, and Kikkoman® Soy Sauce and Fish Sauce. The caramelized ground chicken taco meat comes together fast and makes a perfect filling for soft flour tortillas. Fresh toppings like cucumber, carrots, and cilantro keep things crisp and refreshing—exactly what you want in a great Asian-style taco. Tips & Tricks- Want a shortcut? Lemongrass paste works beautifully instead of fresh stalks.
- Try this recipe with lettuce wraps for a low-carb option.
- Leftover filling makes excellent rice bowls or a twist on Asian chicken tacos.
- For bold flavor, double the ginger or add a dash of sriracha.
Ingredients
1 tablespoon vegetable oil
2 tablespoons lemongrass paste
1 tablespoon fresh ginger, grated
1 teaspoon garlic, minced
1 pound ground chicken
2 tablespoons Kikkoman® Soy Sauce
1 tablespoon Kikkoman® Fish Sauce
1 tablespoon brown sugar
8 small flour tortillas, warmed
¼ cup green onions, chopped
½ cup carrots, shredded
½ cup cucumber, thinly sliced
¼ cup fresh cilantro, chopped
Directions
- Heat the vegetable oil in a skillet over medium heat. Add the lemongrass paste, ginger, and garlic. Cook until fragrant, about 30 seconds.
- Add the ground chicken and break up with a spatula. Cook 5-6 minutes, until the chicken is mostly cooked through. Stir in soy sauce, fish sauce, and brown sugar. Cook until caramelized, about 3 minutes.
- Top each tortilla with the caramelized chicken, green onions, carrots, cucumber, and cilantro. Serve with lime wedges.
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