Recipe: Asian tacos

This recipe is so simple. It takes less than 20 minutes to get on the table and requires just four ingredients. And it's really tasty.

Posted 12:38 a.m. Jun 14, 2013 — Updated 12:38 a.m. Jun 14, 2013

Sarah Lindenfeld Hall

I wasn't sure exactly what to call this recipe. Maybe meat and cabbage tacos would be better because there is likely nothing much authentically Asian about this.

A friend shared this with me several years ago and it's something I turn to from time to time when I have leftover meat on hand.

My friend used only rotisserie chicken for these tacos. I usually use baked chicken breasts or pork tenderloin instead.

This recipe is so simple. It takes less than 20 minutes to get on the table and requires just four ingredients. And it's really tasty.

Chicken and Cabbage Tacos

Leftover cooked chicken or pork (the amount you need to feed your family)

Package of chopped cabbage (These are the prepackaged kits usually used for cole slaw. It's fine if it includes carrots. Just don't use the sauce if the kit includes it!)

Plum sauce (a sweet Asian sauce found with the other Asian foods)

Flour tortillas

Chop the meat up in a size you'd want for tacos and heat through. Saute the cabbage in a pan until it is completely wilted and cooked through. Heat the tortillas according to the package. Pile the meat and cooked cabbage on a warm tortilla shell. Top with the plum sauce. Serve.

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