Thai
Chicken Tacos Recipe
Inspired
by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover
chicken. If you have a little extra time, let the carrot and cucumber marinate
in some rice vinegar before taco time.
Ingredients
:
12
taco shells
1
rotisserie chicken, skin removed, shredded
1
bottle (11-1/2 ounces) Thai peanut sauce, divided
1
medium cucumber, julienned
1
medium carrot, julienned
1/3
cup minced fresh cilantro
Heat
taco shells according to package directions. Meanwhile, in a large skillet,
combine chicken and 1/2 cup peanut sauce; heat through.
In
a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells
with cucumber mixture and remaining peanut sauce.
Nutrition
Facts :
2
tacos: 434 calories, 21g fat (4g saturated fat), 62mg cholesterol, 589mg
sodium, 31g carbohydrate (14g sugars, 1g fiber), 29g protein.
