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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

2 tbsp 30 mL
canola oil
1 lb 500 g
lean ground chicken
2
large shallots, thinly sliced
1/2
red pepper, finely diced
1 tbsp 15 mL
chili powder
2 tbsp 30 mL
lime juice
2 tbsp 30 mL
orange juice
1 tbsp 15 mL
fish sauce
1 tbsp 15 mL
honey
1 tbsp 15 mL
sriracha sauce (optional)
1/3 cup 75 mL
fresh cilantro leaves, coarsely chopped
12
iceberg lettuce leaves
1/3 cup 75 mL
finely chopped toasted peanuts (optional)

Directions

Step 1
Place 9 in. (23 cm) cast-iron skillet on grill preheated to medium-high. Add oil. Sauté chicken, shallots, red pepper and chili powder 5 to 8 min., until chicken is browned.
Step 2
Stir in lime juice, orange juice, fish sauce, honey and Sriracha, if using. Cook 3 to 5 min., until most of the liquid has evaporated. Stir 2 tbsp (30 mL) of the cilantro into the mixture. Remove from heat. Makes about 3 cups (750 mL).
Step 3
Serve larb mixture in lettuce leaves. Garnish with remaining cilantro and peanuts, if using.

Tip

Substitute ground pork or turkey.
Substitute fish sauce with soy sauce.
Alternatively, cook on stovetop in skillet over medium heat.
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Nutrition Facts

Nutrition Description:
Per serving (3 tacos):
Calories:
290
Fat:
18
Saturated Fat:
3
Carbs:
13
Fibre:
2
Sugar:
9
Cholesterol:
65 mg
Protein:
20
Sodium:
450 mg