Ingredients
250g pack Napoleon's Chicken Karaage
2-4 pcs Flour or Corn Tortillas
¼ cup Ice Berg Lettuce shredded
for garnish cilantro leaves
Pickled Onions
½ pc Red Onions sliced
½ cup Red Wine Vinegar
Avocado Crema
½ cup Sour Cream
½ pc Avocado Ripe
1 clove garlic
½ pc Lemon Juice
½ tsp salt
¼ tsp black pepper
Preparation
- Make pickled onions by slicing the red onions thinly. Set aside.
- In a saucepan, heat red wine vinegar until it boils, turn off heat then add in the sliced red onions. Allow to cool for 30 minutes.
- Make Avocado Crema by combining sour cream, ripe avocado, garlic, lemon juice, salt & pepper in a blender. Puree until smooth, set aside.
- Fry Napoleon's Chicken Karaage according to package instructions.
- Warm corn or flour tortilla in a non-stick pan with a little oil.
- Assemble by placing warmed tortilla in a plate and top with shredded lettuce, fried Napoleon's Chicken karaage, and pickled onions. Drizzle avocado crema and garnish with cilantro leaves.
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