Making healthy versions of takeaway favourites is fantastic as you can still get all the flavour you love. These Caribbean Chicken Tacos are another great example of how to enjoy the meals you love while still working towards your health goals.
- Prep time: 5 mins
- Cook time: 20 mins
- Total time: 25 mins
- Serves: 2
Dietary preferences: Dairy-free, Gluten-free option
Ingredients:
- 1 tbsp sesame oil
- 1 garlic clove, crushed
- 1cm piece of ginger, finely grated
- 2 spring onions, finely chopped
- ½ medium carrot, finely grated
- 250g lean pork mince
- ½ tbsp soy sauce or tamari
- 1 tbsp oyster sauce
- juice of ½ lime, plus wedges to serve
- 1 large handful bean sprouts
- sea salt and ground black pepper, to taste
- 4-6 baby cos leaves
- sliced red chilli, to serve
- 1 small handful coriander leaves, picked
- 20g roasted peanuts, chopped (optional)
Method:
- Heat a large wok over medium-high heat until hot. Add the oil and carefully swirl it around to coat the sides of the wok. Add the garlic and ginger and cook for 1 minute, stirring constantly. Add the carrot and cook for a further 1-2 minutes until softened, stirring frequently.
- Add the pork mince and cook for 5-6 minutes or until it changes colour, stirring frequently with a wooden spoon to help break up the mince.
- Reduce the heat to medium-low. Add the soy sauce and oyster sauce and stir to combine. Add the spring onions and 2 teaspoons of lime juice and cook for 2 -3 minutes or until heated through, stirring occasionally. Stir in the beansprouts and cook for 1 minute, to soften.. Season with salt, pepper and additional lime juice, if desired.
- Spoon the pork mixture evenly into the cos lettuce leaves.
To serve, place the pork san choy bow on two serving plates. Top with the sliced chilli, coriander and peanuts, if using. Enjoy!