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Prep Time
15 mins
Total Time
30 mins
Serves
4

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

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