Thai Chicken Tacos

Name: Thai Chicken Tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
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

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. —Melissa Halonen, Spokane, Washington

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

Directions

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.

Originally published as Thai Chicken Taco in Simple & Delicious August/September 2015

Reviews

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Average Rating:

xxcskier

Jan 24, 2017

We loved this recipe! So simple and my husband went back for seconds, that makes it a winning dish for us!
ms11145

Sep 19, 2015

Easy recipe. While family liked it well enough, I was informed that they preferred my Thai Wraps recipe instead. So this one probably won't make it on the rotation list. Bottom line if I already didn't have a similar recipe, this one would be a 5 and on the rotation.
gaylene2

Aug 24, 2015

Really good and easy. Used homemade flour tortillas and it was great. My family loved it!
kassie1

Aug 6, 2015

So good! Made it twice this week already. Used soft shell tacos.