THIS brings a NEW meaning to SMASHED TACO

In a bowl, add 1 pound of ground chicken.

Add 3 cloves of minced garlic to the chicken.

Add 1/2 teaspoon of grated ginger root (or 1/4 teaspoon of dried powdered ginger if that's what you have).

Add 4 tablespoons of thinly sliced green onion and 1 tablespoon of chopped cilantro.

Add 1/2 tablespoon of rice wine vinegar, 1 tablespoon of soy sauce (or tamari/liquid aminos), and 1/2 tablespoon of sesame seed oil.

Add 1/4 teaspoon of Asian five spice, 1/4 teaspoon of sesame seeds, and 1/8 teaspoon of cayenne pepper (optional).

Mix everything together using a spoon or your hands until well combined.

Take a cookie scoop worth (about 3 tablespoons) of the mixture and spread it evenly over a small low carb tortilla.

Heat a non-stick skillet or stainless steel pan over medium heat and spray with cooking spray.

Place the tortilla with the meat side down in the skillet and cook for 3 to 4 minutes until the meat is cooked through.

Flip the tortilla over and cook for another 2 to 3 minutes to toast the tortilla.

Remove the tacos from the skillet and top with additional green onions, cilantro, sesame seeds, and drizzle with chili oil.

Equipment Needed

Spice Level:

Dietary

Allergens