Tacos with chicken marinated in Asian sauce

Ingredients:

Chicken

• 0.7 kg skinless and boneless chicken breasts (about 3 medium)
• 10 cm lemongrass stalk (white part only), coarsely chopped
• 1 tbsp soy sauce
• 1 tbsp dark sesame oil
• 2 teaspoons fish sauce
• 2 cloves of garlic
• 2 tsp chopped peeled fresh ginger
• Juice of 1 lime

Vegetables

• 1/4 tbsp. spiced rice vinegar
• 1 tbsp dark sesame oil
• 2 teaspoons of honey
• 2 carrots, cut into strips
• 3 - 4 radishes, thinly sliced
• 2 jalapeños, thinly sliced

Tacos

• 8 small wheat tortillas
• Vegetable oil for greasing
• 1/3 cup hoisin sauce
• 0.5 cup sour cream
• Juice of 1 lime + wedges for serving
• 2 tsp. sriracha sauce
• 4 green onions (white and light green parts only), chopped + extra for topping
• Chopped fresh cilantro and sesame seeds, for serving

Preparation:

1. Marinate the chickenIn a food processor, combine the lemongrass, soy sauce, sesame oil, fish sauce, garlic, ginger, lime juice, and 1/2 teaspoon black pepper and process into a coarse paste. Transfer the paste to a large zip-lock plastic bag, add the chicken, press out any air, and seal the bag. Gently toss the chicken to coat it with the marinade. Refrigerate for at least 30 minutes or up to 2 hours.
2. Marinate the vegetablesIn a medium bowl, combine vinegar, sesame oil, honey, and 0.5 teaspoon salt. Add carrots, radishes, and jalapeños and toss to coat. Cover with plastic wrap and refrigerate for 20 minutes.
3. Make tacosGrease a large grill pan with vegetable oil and heat over medium-high heat. Remove the chicken from the marinade and cook until cooked through, 5-8 minutes per side. Transfer to a cutting board; slice the chicken across the grain and brush with hoisin sauce.
4. Combine sour cream, lime juice, Sriracha sauce, and green onions in a blender; puree until smooth. Heat tortillas in a dry skillet or microwave. Divide the chicken among the tortillas. Drain the vegetables and add them to the tacos. Drizzle with lime sour cream. Top the tacos with green onions, cilantro, and sesame seeds. Serve with lime wedges.