Ingredients
-
Marinated Vegetables
-
1
carrot, grated
-
2
radish, thinly sliced
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4 slices
red onion, finely chopped
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2
Lebanese cucumbers thinly sliced
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1
chili pepper, finely chopped (or more according to your taste)
-
1 cup
rice vinegar
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½ cup
sugar
-
1 pinch
salt
-
Meat
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2
pork chops or 2 chicken legs
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3 cloves
garlic, crushed and chopped
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3 tbsp
lemongrass, minced
-
½
shallot, finely chopped
-
2 tbsp
maple syrup
-
5 tbsp
fish sauce
-
1 tbsp
vegetable oil
-
4 turns
of black pepper
-
-
8
corn tortillas
Preparation
- Make the vegetable marinade by mixing together all the ingredients. Refrigerate for at least one hour.
- Meanwhile, marinate the meat by mixing together all the ingredients with the pork or chicken. Refrigerate for at least 30 minutes.
- Cook the meat on the barbecue until the internal temperature reaches 170F chicken or pork or simply bake in the oven.
- Cut the meat into pieces and spread it on a plate.
- Remove the vegetables from the marinade and place in a bowl.
- Heat the tortillas in the microwave for one minute.
- Place the meat and vegetables into the tacos and enjoy.
Carrots
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Pepper
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Vegetable oil
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Fish sauce
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Maple Syrup
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Shallots
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Citronnelle
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Garlic
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Pork ribs
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Salt
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Sugar
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Rice vinegar
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Chili pepper
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Lebanese cucumber
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Red onion
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Radish
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Tortillas au maïs
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