Thai Chicken Street Tacos
Thai-inspired street tacos are a super easy dinner to serve when you use rotisserie chicken, peanut sauce, plus a few simple ingredients served in crispy flour tortilla shells.
20 Minutes Prep
20 Minutes Total
- 2 1/2 cups shredded deli rotisserie chicken
- 1/2 cup peanut satay sauce
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 box (8 count) Old El Paso™ crispy flour tortilla shells, heated as directed on box
- 1/2 cup shredded carrot
- 1/3 cup diced red bell pepper
- 2 tablespoons chopped peanuts
- 1 tablespoon chopped fresh cilantro leaves
- Lime wedges, if desired
- In 10-inch skillet, heat shredded chicken, peanut sauce and green chiles over medium heat 5 to 7 minutes, stirring frequently, until chicken is heated through. Remove from heat.
- To assemble, divide chicken mixture among heated shells; top with carrot, bell pepper, peanuts and cilantro leaves. Serve with lime wedges.
- Peanut sauces can vary in consistency and spice level. For this recipe, we used a thick peanut satay sauce.
- Can’t find purchased peanut sauce? Make your own! In small bowl, beat 1/4 cup creamy peanut butter, 2 tablespoons water, 1 tablespoon fresh lime juice, 1 teaspoon sugar, 1 teaspoon soy sauce and 1 teaspoon chile garlic sauce with whisk until well blended. Continue as directed in recipe.
- Heating shells before filling provides the perfect crispness for your tacos.