It’s never too early to start thinking about Taco Tuesday! With a spicy kick and a lot of crunch, Turkey Wonton Tacos were an instant hit in my house. Appetizer or main course? You decide! As of late, I’ve really been into pickling vegetables and the sweet and salty components of the pickled carrots and cucumbers balance the heat from the spicy aioli. (Hint: It’s super easy and not intimidating at all, I promise.) We had a few extra wontons leftover and broke them into chips and dipped them into the aioli too! What’s your go-to taco recipe? Tell us in the comments below!
It’s never too early to start thinking about Taco Tuesday!
- 1 Pound Ground Turkey or Pork
- ¼ Cup Chopped Green Onions
- 2-3 Carrots, Julienned
- 1 Cucumber, Julienned
- 1 Teaspoon Paprika
- 15-20 Wonton Wrappers
- Non-Stick Cooking Spray
- ¼ Cup Mayo
- ¼ Teaspoon Sugar
- 1 Tablespoon Olive Oil
- ½ Teaspoon Hot Sauce
- 1 Tablespoon + ½ Teaspoon Minced Garlic
- 2 Tablespoons Rice Vinegar
- Salt & Pepper
- In a medium bowl, combine the ground turkey or pork with 1 Tablespoon minced garlic, salt and pepper.
- Pour olive oil into a skillet and heat over medium; add the ground turkey or pork and cook until finished.
- Preheat the oven to 400 degrees.
- In a small bowl, allow the Julienned carrots and cucumber to soak in rice vinegar mixed with sugar and a pinch of salt (stir until the sugar and salt dissolves); toss to coat.
- While the meat is cooking, spray the sides of a baking sheet with non-stick cooking spray and drape the wonton wrappers over the sides; spray each wrapper. Bake the wrappers until golden brown, approximately 2-4 minutes.
- Mix together ½ teaspoon minced garlic, hot sauce and mayo.
- Spoon the hot aioli into the bottom of each wonton wrapper and top with the ground turkey and Julienned vegetables.
- Serve to your family!
Author: Glitter and Bubbles
Adapted: Cooking for Keeps
Adapt Link: http://www.cookingforkeeps.com/mini-banh-mi-wonton-tacos/