Thai Peanut Chicken Tacos

I think this is the most excited I've been yet to share a recipe with you all -- and it is so EASY! The idea for these tacos came to me at one work one day back in January; as soon as I clocked-out I bought the ingredients, whipped them together for dinner, and oh boy they're killer! Maybe even better than I remembered!

What you'll love about my Thai Peanut Chicken Tacos:

• No cooking involved

• Only 9 ingredients

• Fresh, well-balanced flavors

• Easy to scale up for lots of people if needed

Also, the ingredients for this recipe just keep on giving. Usually when I make this recipe I do shred a whole chicken, but only use half a bag of coleslaw; that being said, if you want to use up the whole bag/if you have a lot of people to feed, simply double the herbs and sauce quantities. Or, you can leave the quantities as they're mentioned below, dress only half of the shredded chicken, and use the plain half for a different recipe!

All that to say, I usually use the leftovers for some Asian-inspired salads the rest of the week!

INGREDIENTS: Serves 5-6

• Whole Rotisserie Chicken, shredded

• 1/2 Cup of Makoto Ginger Dressing

• 5 T of Creamy Peanut Butter

• 2.5 - 3 tsp of Honey

• 4 tsp of Lime Juice

• Red Bell Pepper, thinly sliced

• 7 oz./half a bag of Coleslaw Mix (shredded cabbage and carrot)

• 2 heaping T of finely chopped Cilantro (plus extra for garnish), Basil, and Spring Onion

• Corn Tortillas*

*I prefer the yellow "street taco" size corn tortillas; they're a smaller size than typical corn tortillas, which I actually prefer for this recipe because it puts the focus of the meal on the filling and toppings. Plus, with this size, I generally don't feel like I need to double up the tortillas per taco (for structural support), because they seem to hold up better.

DIRECTIONS:

1. First, make the peanut sauce. Combine the ginger dressing, peanut butter, honey, and lime juice in a small blender or food processor until smooth and creamy.

2. Next, in a large bowl, pour about 2/3rds of the peanut sauce over the shredded chicken, and toss until evenly coated. Set aside.

3. For the slaw, in a medium sized bowl simply mix together the shredded cabbage and carrots, chopped cilantro, basil, and green onions.

4. Finally, warm the corn tortillas before assembly. Simply stack how ever many tortillas you will be using onto a small plate, cover it with a damp paper towel, and microwave for 20 seconds. Heating the tortillas makes them easier to hold and less fragile when eating.

5. To assemble the tacos, layer your tortillas with the slaw mixture, then the shredded chicken, a few slices of bell pepper, a little extra drizzle of peanut sauce, and a sprinkling of chopped cilantro. Enjoy!

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