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Makes
Serves: 4
Level
very easy
Prep Time
15
Total Time
30

Ingredients

2 tbsp
canola oil
30 mL
1 lb
lean ground chicken
500 g
2
large shallots, thinly sliced
1/2
red pepper, finely diced
1 tbsp
chili powder
15 mL
2 tbsp
lime juice
30 mL
2 tbsp
orange juice
30 mL
1 tbsp
fish sauce
15 mL
1 tbsp
honey
15 mL
1 tbsp
sriracha sauce (optional)
15 mL
1/3 cup
fresh cilantro leaves, coarsely chopped
75 mL
12
iceberg lettuce leaves
1/3 cup
finely chopped toasted peanuts (optional)
75 mL

Method

Step 1
Place 9 in. (23 cm) cast-iron skillet on grill preheated to medium-high. Add oil. Sauté chicken, shallots, red pepper and chili powder 5 to 8 min., until chicken is browned.
Step 2
Stir in lime juice, orange juice, fish sauce, honey and Sriracha, if using. Cook 3 to 5 min., until most of the liquid has evaporated. Stir 2 tbsp (30 mL) of the cilantro into the mixture. Remove from heat. Makes about 3 cups (750 mL).
Step 3
Serve larb mixture in lettuce leaves. Garnish with remaining cilantro and peanuts, if using.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (3 tacos):
Calories:
290
Fat:
18 g
Saturated Fat:
3.5 g
Carbs:
13 g
Sugar:
9 g
Protein:
20 g
Cholesterol:
65 mg
Fiber:
2 g
Sodium:
450 mg