Tacos crujientes de ramen

Ingredientes

• 2 medium green onions, chopped
• 1/4 cup soy sauce
• 1 teaspoon sambal oelek chili garlic sauce
• 1 teaspoon Sriracha sauce
• 1 tablespoon packed brown sugar
• 2 tablespoons fresh lime juice
• 1 lb boneless skinless chicken thighs, cut into strips
• 1/3 cup mayonnaise
• 1 1/2 teaspoons Sriracha sauce
• 1 teaspoon fresh lime juice
• 1/2 package (3-oz size) ramen noodle soup mix (any flavor)
• 8 totillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count), heated as directed on package
• Oil, for toasting
• 2 medium jalapeño chiles, seeded, cut into thin strips
• 3/4 cup fresh Thai basil leaves
• 1 lime, cut into wedges

Preparación

1. 1

   In a 1-gallon resealable food-storage plastic bag, mix Chicken and Marinade ingredients. Seal bag. Refrigerate 30 minutes.

2. 2

   Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Cook chicken in skillet 6 to 8 minutes or until browned on both sides and no longer pink in center.

3. 3

   Meanwhile, in small bowl, mix Sriracha Mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packet for a later use.)

4. 4

   To toast the tortillas, heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.

5. 5

   Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.