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Thai Chicken Tacos

5 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

6 servings

Updated: Oct. 14, 2022
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
Thai Chicken Tacos
Thai Chicken Tacos Recipe photo by Taste of Home
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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

  1. Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through.
  2. 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.

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