Crunchy Ramen Tacos

These fresh and flavorful chicken tacos are inspired by the popular Vietnamese soup called pho.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In a 1-gallon resealable food-storage plastic bag, mix Chicken and Marinade ingredients. Seal bag. Refrigerate 30 minutes.
2. 2Heat 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. 3Meanwhile, in small bowl, mix Sriracha Mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packet for a later use.)
4. 4To 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. 5Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.