Spicy Mini Tacos with Philadelphia Mexican Style, Sesame Chicken and Asian Coleslaw
4 Servings
Prep Time:30 min Total Time:1 hr 15 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Cut the chicken breast into small pieces (approx. 2 × 2 cm) and place in a bowl. Peel and finely chop the garlic. Finely grate the ginger. Mix both with 1 tbsp sesame oil and a pinch of salt and pepper into the chicken. Let marinate for 30 minutes.
2
Wash and dry the vegetables. Cut the pointed cabbage and red cabbage into thin strips. Peel the carrot and cut it, along with the spring onion, into fine strips. Finely chop the cilantro and chili. Mix everything with the soy sauce and the remaining sesame oil.
3
Using a round cutter (8–10 cm), cut mini tortillas from the tortillas. Lightly toast them on both sides in a pan without oil and place on a serving plate.
4
Fry the chicken for 4–5 minutes over medium heat until golden brown. Spread Philadelphia Mexican Style on the mini tortillas, top with the salad mixture and chicken, and serve.
