Faux Pho Chicken Tacos

 

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) ramen noodle soup mix (any flavor)

8

Old El Paso® flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package

2

medium jalapeño chiles, seeded, cut into thin strips

3/4

cup fresh Thai basil leaves

1

lime, cut into wedges

• 1 In 1-gallon resealable food-storage plastic bag, mix chicken and marinade ingredients. Seal bag. Refrigerate 30 minutes.
• 2 Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Place chicken in skillet. Cook 6 to 8 minutes or until browned on both sides and chicken is no longer pink in center.
• 3 Meanwhile, in small bowl, mix Sriracha mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packing for another use.)
• 4 Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.