Tacos with Miso Sauce

Tacos with Miso Sauce

• 12 corn tortillas (2 per taco)
• Rotisserie chicken breast – sliced
• 1 red bell pepper – chopped
• Napa cabbage – sliced (large handful)
• Carrot ribbons to garnish
• Lime cilantro rice

Preheat oven to 350 degrees. Heat a wok on medium high and add a drizzle of olive oil. Sauté red bell pepper 3-4 minutes until soft. Add cabbage and chicken and cook to heat through. Pour miso sauce over and incorporate. Place corn tortillas directly on the oven rack and heat 5 – 7 minutes. Plate: starting with 2 tortillas, a heaping spoonful of cilantro lime rice, chicken and vegetables in miso sauce, and garnish with raw carrot ribbons (use a vegetable peeler to shave ribbons). Inspired by Yotam Ottolenghi.

Miso Sauce

• 2 tpsp mirin
• 2 tbsp maple syrup
• 2 tbsp miso
• 2 tbsp soy sauce (Tamari)
• 1 piece fresh ginger – peeled and grated
• 1 clove garlic – peeled and fine chopped
• 1 lime – 2 tbsp freshly squeezed juice

Combine all ingredients.