These yummy and different tacos will quickly become a family favorite. It is a bit of work to get all the components together but well worth the effort. Put out all the toppings and peanut sauce in the center of the table and let everyone build their own. This is great served with coconut cilantro rice.
2 lbs chicken breasts, boneless and skinless
1/2 cup brown sugar
1/3 cup rice wine vinegar
1/3 cup tamari
2 Tablespoons sambal oelek
2 Tablespoons sriracha
2 Tablespoons fresh ginger, grated
2 garlic cloves, minced
1/4 cup butter
3 Tablespoons brown sugar
2 Tablespoons tamari
2 Tablespoons fresh lime juice
1 Tablespoon sambal oelek
1 Tablespoon fresh ginger, grated
1 garlic clove, chopped
8-12 corn tortillas or street taco size corn tortillas
2 cups shredded red cabbage
1 cup shredded carrots
How to Make It
Combine chicken and next 7 ingredients in a large ziploc bag. Cover and let marinate several hours, or overnight.
Preheat oven to 425°.
Make peanut sauce by combining all ingredients in a blender or food processor. Puree until smooth, scraping down the sides with a spatula as needed.
Gather your toppings
Line a baking sheet with parchment paper. Remove chicken from marinade and let excess marinade drain off. Discard marinade. Place on the baking sheet. Bake for 25-30 minutes, or until chicken is cooked through. Remove from oven and let cool slightly before cutting into bite-size pieces.
Heat tortillas on a hot dry skillet for 20 seconds per side, keeping heated tortillas warm in a tortilla warmer lined with a paper towel.
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Assemble tacos and enjoy!
Bon Appétit, Enjoy, Provecho!