Categories  

                

Appetizers


Cabbage Slaw:
2 tablespoons rice vinegar
2 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
6 cups finely shredded green cabbage
1/2 cup fresh cilantro leaves
4 scallions, thinly sliced
1 Fresno chile, halved, seeded if desired and thinly sliced
Kosher salt, if needed
Crema:
3/4 cup sour cream
2 teaspoons chili-garlic paste
Juice of 2 limes
Kosher salt
Tacos:
1/4 cup hoisin sauce
1/4 cup apricot jam
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili-garlic paste
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
3 cups chopped skinless rotisserie chicken
10 taco shells
1 1/2 cups grated pepper jack cheese
Garnish:
Lime wedges
Fresh cilantro leaves
White sesame seeds
Black sesame seeds

Preheat the oven to 375 degrees F.
For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos.
For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos.
For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.
Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes.
Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.

Unrated