I am kind of obsessed with tacos and I am always experimenting with different ingredients in them so when I made the slow cooker shredded spicy peanut chicken for the spicy peanut chicken rice bowls I naturally though about using it in tacos. One of the great things about tacos is how flexible they are! At their base they are of course tortillas filled with things and I sometimes like to think of them as having a main ingredient such as a meat with one or more accompanying ingredients that are there complement and contrast the main filling. Up next is a salsa or a sauce and finally some herbs and maybe a splash of lime juice to finish things off. With the meat having already been chosen for these tacos as the slow cooker shredded spicy peanut chicken and the ‘salsa’ as the spicy peanut sauce that left the other accompanying ingredients. I was sure that creamy avocados would go perfectly with the spicy peanut sauce and chicken and that some sweet and tangy onions would complement them all nicely. These tacos would not be complete with some Thai inspired herbs including cilantro, basil and mint and a garnish of chopped peanuts and some extra heat from some birds eye chili were a must.
I have to say that these are some of the tastiest tacos that I have had in a while and I certainly have been enjoying this spicy peanut sauce kick!
Spicy Peanut Chicken Tacos
Tacos made with chicken in a spicy peanut sauce with cool and creamy avocado slices, sweet and tangy onion, chilies and plenty of fresh herbs.
- 2 cups spicy peanut chicken, shredded
- 12 small corn tortillas
- 2 large avocados, sliced
- 1/2 cup sweet onion, diced
- spicy peanut sauce to taste
- 1/4 cup peanuts, coarsely copped
- birds eye chilies to taste, sliced
- cilantro to taste, torn
- basil to taste, torn
- mint to taste, torn
- 1 lime, sliced into wedges
- Warm the spicy peanut chicken, assemble the tacos and enjoy with a fresh splash of lime juice!
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