Happy Tuesday! Want to make it an even happier Tuesday? Make it a Taco Tuesday! I’m much like the rest of the world and have an affinity for tacos. Although I love a traditional, authentic taco, I sometimes like to change things up and add a twist to my taco. It can be as simple as a pickled vegetable or perhaps a unique sauce. With that in mind, I created this Thai Tacos recipe.
This recipe is made with shredded, cooked chicken (I used ½ of a rotisserie chicken) heated through with SunButter, tamari (soy sauce), mirin, and chili garlic sauce. SunButter gives the sauce a nutty, almost Pad Thai style flavor, without the nuts. The tacos are then topped with quick-pickled Fresno chilies and red onions for a nice tang and garnished with sesame seeds and cilantro.
What are your favorite ways to make tacos?
- ½ cup grenadine
- ½ cup red wine vinegar
- 2 Fresno chilies , sliced
- ½ small red onion , thinly sliced
- ⅓ cup Creamy SunButter
- 1 tablespoon tamari
- 1 tablespoon mirin
- 1-2 tablespoons chili garlic sauce
- 2 cups shredded cooked chicken (½ of a rotisserie chicken)
- 3 green onions , thinly sliced
- 1 tablespoon white sesame seeds , plus more for serving
- Corn tortillas
- Chopped cilantro
Combine the grenadine and vinegar in a small saucepan and bring to a boil over high heat. Take off the heat and add the chilies and onions. Let sit for at least 15 minutes. Can be made ahead and stored covered in the refrigerator.
Combine the SunButter, tamari, mirin, and chili garlic sauce in a medium saucepan and heat over medium heat until the Sunbutter has melted and stir until fully combined. Add the chicken, green onions, and sesame seeds and stir well. Continue cooking until the chicken is heated.
Serve with the Pickled Fresno Chilies and Red Onions, tortilla, and cilantro.
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