Description
Sweet chili chicken gets a fun twist in these tacos.
Topped with a vibrant cucumber salsa and peanuts, theyre a fiesta in every bite!
Ingredients
Units
Scale
- 2 cups (473 ml) shredded skinless, boneless chicken breast
- 0.5 cups (118 ml) sweet chili dipping sauce
- The juice of one lime
- 1 clove minced garlic
- Cucumber Salsa
- 1 cups (237 ml) chopped Roma tomatoes
- 1 small peeled and chopped red onion
- 1 medium peeled and chopped cucumber
- 0.5 cups (118 ml) chopped green onions
- 1 jalapeno pepper, seeded and finely chopped
- 0.25 cups (59 ml) chopped fresh cilantro
- 2 tbsp fresh lime juice
- 0.25 tsp ground black pepper
- 0.25 tsp salt
- 8 small flour tortillas
- 0.25 cups (59 ml) roughly chopped dry roasted peanuts
Instructions
- Combine chicken, chili sauce, lime juice, and garlic in a medium skillet.
- Cook over medium heat until warmed through.
- In a medium bowl, combine the ingredients for the cucumber salsa, toss gently, and refrigerate until ready to use.
- Serve Thai chicken tacos wrapped in a tortilla and topped with cucumber salsa and chopped peanuts.
Notes
- For a spicier kick, add a finely chopped Thai chili to the chicken marinade.
- To make ahead, prepare the chicken and salsa separately and store in airtight containers in the refrigerator. Assemble tacos just before serving.
- Corn tortillas can be substituted for flour tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 80