Tested till perfect Lemongrass Chicken Tacos
Lemongrass Chicken Tacos
Photography by Joe Kim/TC Media

Lemongrass Chicken Tacos

Topping Vietnamese-inspired tacos with a fresh carrot salad adds the perfect amount of crunch. Serve with lemon wedges, and ice-cold beer for the adults and fresh lemonade for the kids. To finely grate lemongrass, use a rasp.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 25 minutes
  • Portion size 4


  • 2 tbsp 2tbspgrated lemongrass
  • 2 tbsp 2tbsppacked brown sugar
  • 1 tbsp 1tbspfish sauce
  • 1 tbsp 1tbspvegetable oil
  • 2 tsp 2tspsesame oil
  • 2 2cloves garlic, minced
  • 1 lb 1lbboneless skinless chicken thighboneless skinless chicken thighs
  • 2 tsp 2tsprice wine vinegar
  • 1 tsp 1tspgranulated sugar
  • 1 cup 1cuphalved slices cucumber
  • 1 cup 1cupjulienned carrotcarrots, (about 2)
  • 8 8soft flour tortillas, (6 inches/15 cm)
  • 1/3 cup 1/3cupchopped fresh cilantro
  • 1/4 cup 1/4cupchopped roasted peanuts
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In large bowl, whisk together lemongrass, brown sugar, fish sauce, half of the vegetable oil, the sesame oil and garlic. Add chicken and toss.

In nonstick skillet, heat remaining oil over medium heat; cook chicken, turning once, until juices run clear when chicken is pierced, 6 to 8 minutes. Cut into slices.

Meanwhile, in bowl, whisk vinegar with sugar; add cucumber and carrots. Toss to coat.

Heat tortillas according to package directions. Divide chicken among tortillas; top with carrot salad, cilantro and peanuts.

Nutritional Information Per serving: about

cal 467 pro 29g total fat 20g sat. fat 3g
carb 44g dietary fibre 3g sugar 10g chol 94mg
sodium 945mg potassium 616mg

% RDI:

calcium 4 iron 25 vit A 40 vit C 10
folate 41
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