Thai Tango Chicken Tacos

I’ve been on an Asian/Thai/street food kick lately.  It started when Ashley served Peanut Chicken as the main entree for Supper Club last month, and it’s been downhill ever since. 

The following week we ate a {healthified} version of chicken fried rice..

..followed by Veggie Pad Thai (just you wait for that recipe.. golden.)

..and then again a couple nights later with my re-creation of Supper Club’s Peanut Chicken.. but sans chicken.  I subbed out the poultry for seafood and it was DE-lish!  ( again.. recipe coming soon, and you will thank me a million times over. )

Enter this version of Thai chicken.. but in a not so typical but oh-so-fun package- a tortilla! 

IMG_6575

 I cooked my chicken up in the crock pot (threw in about 3 breasts, frozen, with about 1 cup of chicken broth and a good sprinkle of garlic powder), but you could easily use a store bought rotisserie chicken instead. 

IMG_6577

Thai Tango Chicken Tacos

Yield: 4

Serving Size: 2 tacos & 3/4 cup salsa, each

Adapted from Gimme Some Oven

Ingredients

  • 2 cups shredded skinless, boneless chicken breast
  • 1/2 cup sweet chili dipping sauce
  • The juice of one lime
  • 1 clove garlic, minced
  • Cucumber Salsa
  • 2 Roma tomatoes (about 1 cup), chopped
  • 1 medium cucumber, peeled and chopped
  • 1/2 cup chopped green onions
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 8 small flour tortillas
  • 1/4 cup dry roasted peanuts, roughly chopped

Instructions

In a medium skillet, combine chicken, chili sauce, lime juice, and garlic. Cook over medium heat until warmed through. In medium bowl, combine the ingredients for the cucumber salsa, toss gently and refrigerate until ready for use.

Serve Thai chicken tacos wrapped in a tortilla and topped with cucumber salsa and chopped peanuts.

http://chocolate-broccoli.com/2013/05/thai-tango-chicken-tacos.html

IMG_6576

Super simple for sure.  Want some other funky ideas for taco night?? Check out Cooking Light’s gourmet tacos- so fun!  I’m totally diggin’ the Cobb Salad Tacos, or the Potato, Poblano, and Chorizo (good. grief.)

My suggestion to you is to make tonight taco night.

Comments

  1. How creative–sounds good!

  2. Good idea, but are any of the ingredients organic and the soft taco’s …… homemade or shop bought? Shop bought are really not healthy. Why not make your own. Just saying. cheers

  3. Amber, if all of the recipes are as good as this one sounds then I completely understand your Asian food cook, and I applaud it.

    It seems like a lot of this can be premade and then just put together when you are ready to eat.

    I sometimes pre-make chicken on the weekend to use in various dishes during the week. This cuts down on a lot of my day of cooking time.

    It seems like the cucumber salsa might be even better pre-made and to let it sit for a day or two to let the flavors mesh.

    I like the idea of that. Then I only need a few minutes to “throw” the final meal together. I can’t wait to see what you have in store next.

  4. OMG!!! it looks so delicious, but what will be the name of the recipe,and tell me is a non veg or veg food it is. Thai food is very popular food in all over the world.

  5. This looks awesome! I’ve been experimenting with some fusion cooking lately and am really enjoying the results. It is a great way to combine the foods you love and come up with something totally new and delicious. I love the creativity of your recipe, and being a Thai food lover and Mexican food addict myself, the combination looks fantastic! It’s on the menu for this week! Thanks!

  6. I agree, what a great combination! Great idea for taco lovers like myself to change up the flavors a bit! I love the look of all the fresh vegetables too, healthy!

Leave a Comment

*