Mexican · Serves 2
with Cucumber-Scallion Relish & Sesame
To make these loaded tacos, you’ll glaze tender chicken and shredded red cabbage in an umami-rich blend of hoisin mixed with sweet Thai chili sauce. Nestle that savory-sweet chicken into warm flour tortillas and top with a bright, refreshing cucumber-scallion for a quick weeknight meal in a speedy 20 minutes.
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Trim and finely dice half the cucumber (all for 4 servings).
In a medium bowl, combine scallion greens, diced cucumber, vinegar, 1⁄2 tsp sugar, and 1⁄4 tsp salt (1 tsp sugar and 1⁄2 tsp salt for 4). Set aside, stirring occasionally.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 2-3 minutes.
Stir in cabbage, hoisin, chili sauce, and 1⁄4 cup water (1/3 cup for 4 servings). Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, 2-3 minutes more. Taste and season with salt and pepper if desired.
Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
Divide tortillas between plates; fill with hoisin chicken and as much cucumber relish (draining first) as you like. Garnish with sesame seeds and serve.
Chicken is fully cooked when internal temperature reaches 165°.
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