Coconut Chicken Taco Bowls with Peanut Slaw
Prep 45 Minutes
Total 45 Minutes
- 1 tablespoon vegetable oil
- 1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch strips
- 1/2 cup canned coconut milk (not cream of coconut)
- 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
- 2 tablespoons creamy peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chile garlic sauce
- 1 tablespoon packed brown sugar
- 1 teaspoon grated fresh gingerroot
- 3 cups shredded baby spinach
- 1 cup coarsely shredded carrots
- 4 green onions, thinly sliced on the bias
- 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
- 1/4 cup chopped salted roasted peanuts
- 1/4 cup chopped fresh cilantro leaves
Recipe Continues Below
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until no longer pink in center. Stir in coconut milk and taco seasoning mix. Reduce heat to medium; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.
- Meanwhile, in medium bowl, beat peanut butter, vinegar, soy sauce, chile garlic sauce, brown sugar and gingerroot with whisk. Add spinach, carrots and green onions; toss to coat.
- Heat bowls as directed on package. Divide spinach mixture among bowls. Divide chicken mixture among bowls; top each with peanuts and cilantro.
- To shred spinach, remove any long stems, then stack leaves, roll up like a cigar and thinly slice.
- To save a little time when making these taco bowls with coconut chicken, opt for bagged pre-shredded carrots.
- Unsweetened coconut milk is usually found in the global foods aisle of the grocery store. It may have separated while in the can; just stir to blend it.
- 1 Serving Calories 290 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g ,Trans Fat 0g); Cholesterol 45mg; Sodium 620mg; Potassium 350mg; Total Carbohydrate 20g (Dietary Fiber 2g ,Sugars 4g); Protein 20g
- % Daily Value: Vitamin A 80%; Vitamin C 6%; Calcium 6%; Iron 10%
- Exchanges: 1 Starch; 1/2 Vegetable; 2 1/2 Lean Meat; 1 Fat
- Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet