Sam Icklan, Project Bread
These tacos were born out of food we eat at home. The chicken is braised in a rich soy and fresh ginger broth until it is fall apart tender. We then shred the meat and let it soak up all the juices from the braising liquid.
For this recipe we are using the meat in tacos. We pair the chicken with a tangy slaw to give it crunch and top with fresh lime juice and pickled red onions. The lime and pickled onions are beautiful garnish but play an even more important role as delicious accents to the tacos.
200 6” whole wheat tortillas
FOR CHICKEN:
12.5 pounds pulled chicken or turkey, thawed from frozen
1 gallon low-sodium chicken stock
1 quart low-sodium soy sauce
2 cups brown sugar
1 pound fresh ginger root, peeled and minced
16 cloves fresh peeled garlic, minced
1 cup fresh lime juice (approx. 10 limes)
1/4 cup fresh orange juice (approx. 2 oranges)
1/2 cup Sriracha sauce
1/4 cup + 2 TBSP apple cider vinegar
FOR SLAW:
6 pounds coleslaw mix (green cabbage, red cabbage, shredded
carrots)
2 bunches fresh cilantro, finely chopped
2 bunches fresh scallions, thinly sliced on the bias
1 1/2 cups low-fat mayo
2 cups apple cider vinegar
1/2 cup granulated sugar
1/2 tsp ground black pepper
FOR SIDES:
1/2 tsp ground black pepper
6 red onions, thinly sliced (on a mandolin or meat slicer)
1 quart apple cider vinegar
1 quart water
1/2 cup white sugar
13 fresh limes, cut into 8 wedges each
2 oz. meat/meat alternative
2 oz. whole grain equivalent
Calories 337 calories Saturated Fat 3.14 g Sodium 1039 mg Carbohydrate 41.8 g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.