Laura Mariano
Ingredients
- 6 tablespoons salted butter
- 3-4 cloves garlic, chopped
- 1-4 tablespoons chili flakes, to taste
- 2 tablespoons sesame seeds
- 1 pound ground chicken
- 2 tablespoons extra virgin olive oil
- 1/4 cup Thai red curry paste
- 1/3 cup tamari sauce or soy sauce
- 1/3 cup pickled ginger + 3 tablespoons of liquid in the jar
- 12 hard shell tacos (see notes for homemade option)
- 2 cups shredded Monterey or pepper jack cheese
MANGO SALSA
- 1 mango, diced
- 1 Serrano or jalapeño pepper, seeded and sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh Thai basil or basil, chopped
- 2 green onions, chopped
- 1/4 cup lime juice
AVOCADO CREMA
- 1 avocado
- 1/4 cup cilantro
- 2 teaspoons honey
Instructions
1. To make the chili crisp. In a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter begins to brown and the garlic crisps. Remove from the heat. Mix in the chili flakes and sesame seeds, transfer to a heat-proof bowl.
2. In a large skillet, heat the olive oil and chicken, over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about 5 minutes. Add the curry paste, soy sauce, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened around the chicken, 5 minutes. Stir in the pickled ginger and a splash of the liquid in the jar. Cook until the ginger caramelizes, 2-3 minutes. Remove from the heat and stir in 2-3 tablespoons of the chili crisp sauce.
3. Preheat the oven to 425° F. Line the taco shells up on a sheet pan. Bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
4. Meanwhile, make the salsa by combining all ingredients in a bowl.
5. To make the avocado crema, combine all ingredients in a blender and blend until smooth. Season with salt.
6. Serve the tacos topped with avocado, salsa, and extra chili crisp.
