I’ve been wanting to make some Asian Mini Tacos ever since I saw this post by Chris over at Nibble Me This. Fortunately he wrote that “there’s anarchy in the kitchen,” and with that in mind I proceeded to ignore most of the directions. First, because I wasn’t about to run out on a Friday night and procure all those ingredients we didn’t have on hand. And second, because it’s a well-known fact I can’t seem to follow directions anyway. Having said that, they turned out to be very tasty, and will be on the menu again in the very near future.
The wontons were prepared pretty much as Chris recommended. Leftover shredded beef from the monster roast was substituted for the chicken. The slaw was shredded cabbage, thinly sliced mini bell peppers, green onions, and shredded carrot covered with a sauce made from crushed pineapple, hoisin sauce, and sriracha. Acting on the advice of Youngest Daughter, shredded Mexi-cheese (cheddar, jack, and colby) was added after the photo above was shot, and an avocado slice topped off the concoction.
The results were great in spite of not following directions. But isn’t that part of what makes cooking (and eating) fun?