The following week we ate a {healthified} version of chicken fried rice..
..followed by Veggie Pad Thai (just you wait for that recipe.. golden.)
..and then again a couple nights later with my re-creation of Supper Club’s Peanut Chicken.. but sans chicken. I subbed out the poultry for seafood and it was DE-lish! ( again.. recipe coming soon, and you will thank me a million times over. )
Enter this version of Thai chicken.. but in a not so typical but oh-so-fun package- a tortilla!
I cooked my chicken up in the crock pot (threw in about 3 breasts, frozen, with about 1 cup of chicken broth and a good sprinkle of garlic powder), but you could easily use a store bought rotisserie chicken instead.
Thai Tango Chicken Tacos
Yield: 4
Serving Size: 2 tacos & 3/4 cup salsa, each
Adapted from Gimme Some Oven
Ingredients
-
- 2 cups shredded skinless, boneless chicken breast
- 1/2 cup sweet chili dipping sauce
- The juice of one lime
- 1 clove garlic, minced
Cucumber Salsa
- 2 Roma tomatoes (about 1 cup), chopped
- 1 medium cucumber, peeled and chopped
- 1/2 cup chopped green onions
- 1 jalapeno pepper, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 8 small flour tortillas
- 1/4 cup dry roasted peanuts, roughly chopped
Instructions
In a medium skillet, combine chicken, chili sauce, lime juice, and garlic. Cook over medium heat until warmed through. In medium bowl, combine the ingredients for the cucumber salsa, toss gently and refrigerate until ready for use.
Serve Thai chicken tacos wrapped in a tortilla and topped with cucumber salsa and chopped peanuts.
