Ramen Tacos

At 10 years old my mom had had enough of my shenanigans.

I was the pickiest of picky eaters and this picky eater never went down without a fight.

So she gave up, and I was allowed to make my own dinners, whatever my little heart desired.

Well, both my heart and stomach were ramen noodle addicts.

Let's face it, whether you spend $.10 or $10, ramen is salty, flavorful and delicious.

As I am still a ramen noodle fanatic I started wondering if I could do more with these chewy noodles.

Behold, the ramen taco was born.

Crunchy corn tortilla, soft ramen noodles mixed with turkey and chilies and everything topped with a fresh and bright salsa.

If you think this sounds weird...well...you're weird! Because this is delicious!!

Ramen Tacos

Makes 6 tacos

Total time: About 20 minutes

Ramen Tacos:

1 teaspoon olive oil

4 oz. dark ground turkey meat

½ teaspoon Kosher salt

1 onion, chopped

1 – 4.5 oz. can of green chiles

1 ½ teaspoon ramen noodles seasoning pack (from 1 package)

1 teaspoon ancho chile powder

½ teaspoon smoked paprika

1 cup water

4 oz. ramen noodles (1 package)

6 crispy corn taco shells or iceberg lettuce leaves

1 oz. queso fresco, crumbled

Pico De Gallo:

5 oz. tomatoes, roughly chopped (2/3 cup)

3 tablespoon diced white onion

1/8 teaspoon Kosher salt

Pinch of cracked black pepper

1 lime, cut in half, one half juiced for the salsa and the other half cut into wedges for garnish for tacos

Ramen Tacos: 

  1. Heat oil in large skillet over medium heat. Add ground turkey and ¼ tsp. of salt. Cook until meat is no longer pink, about 4 minutes.
  2. Stir in onion and green chiles and cook until onion is soft, about 4 minutes. 
  3. Add ramen seasoning, chile powder, paprika, and remaining ¼ tsp salt. Stir to incorporate, then add water and noodles. Cook, stirring frequently, until noodles are soft and most of the water has evaporated, about 5-8 minutes. Turn off heat.
  4. Heat corn shells in oven until crispy, about 2 minutes.
  5. Assemble the tacos: take one corn shell or lettuce leaf, add ½ cup of ramen filling, 1 tbsp. of pico de gallo, and 1 tsp. of queso fresco. Serve with lime wedges.

Pico De Gallo:

  1. Combine all ingredients in a medium bowl and stir to combine. Let sit at least 15 minutes to allow flavors to come together. 

 

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