Add this amazing fusion dish to your weeknight meal rotation. These Thai Chicken Tacos punch up the flavor by marinating the chicken for 4 hours.
What You Need
Original recipe yields 6 servings
1/2 cup A.1. Classic Marinade
1 cup PLANTERS Dry Roasted Peanuts
1/4 cup soy sauce
1 Tbsp. crushed red pepper
1-1/4 lb. boneless skinless chicken breasts
1/2 cup finely chopped peeled and seeded cucumber
1/4 cup finely chopped green onions
6 corn tortillas, warmed
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Let's Make It
Place marinade, peanuts, soy sauce and crushed red pepper in blender container; cover. Blend until smooth. Pour into large resealable plastic bag. Add chicken breasts; seal bag. Turn bag over several times to evenly coat chicken with marinade mixture. Refrigerate at least 4 hours to marinate.
Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 min. on each side or until cooked through. Shred chicken, using 2 forks.
Mix cucumbers, onions and cilantro until well blended. Spoon about 1/2 cup of the chicken onto each tortilla; top with 1 Tbsp. of the cucumber mixture. Roll up.
Omit tortillas. Spoon chicken onto a bed of fresh green lettuce, sliced tomatoes or sliced avocados.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings, 1 taco each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.