Original Creole Seasoning 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeThese Wonton Chicken Tacos by @creoleseoul put an Asian-inspired spin on traditional tacos for a light and fresh meal exploding with flavor.
Ingredients
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Chicken Filling:
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4-5 boneless, skinless chicken thighs, finely chopped
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1 tbsp sesame oil
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1 tbsp soy sauce
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1 tsp chili oil
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1 tsp minced fresh ginger
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5 cloves garlic minced
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Tony’s Original Creole Seasoning, to taste
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Asian Slaw:
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1 bag Asian Slaw Mix or coleslaw
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1 cup cilantro, rough chopped
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1 tbsp sesame oil
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1 tbsp rice vinegar
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pinch of sugar
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Tacos and Garnish:
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wonton wrappers
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sweet Thai chili for dipping
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chopped cilantro for garnish
- Clear
Directions
- Preheat oven to 375°F.
- In a medium-sized bowl, add chopped chicken and all chicken ingredients and toss until fully covered. Cover bowl or add contents to a resealable plastic bag and refrigerate for 1 hour.
- Turn a muffin tin upside down, and spray cooking oil between two muffin cups. Press a wonton wrapper between two of the muffin cups to create a “V” shape. Repeat until all slots are filled with wrappers. Make sure to fill every other row of the muffin so you have no wrappers overlapping. Bake for 5-7 minutes, or until wontons are golden brown. Check periodically to ensure they don’t burn. Once done, remove from oven and set aside. Repeat with the next batch of wontons until you have about 10-15 complete wonton taco shells.
- Heat olive oil in a skillet over medium-high heat. Toss in marinated chicken from the refrigerator and begin to saute the chicken. Once chicken is fully cooked, remove from heat.
- Add Asian slaw mix to a large bowl along with the chopped cilantro. Add in remaining slaw ingredients and toss until greens are fully coated.
- Fill each wonton shell with chicken followed by the Asian slaw. Repeat until you’ve filled all wonton shells, then garnish them all with more cilantro. Dip a taco in the sweet Thai chili, take a bite, and savor!
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