5 from 1 vote
Sunbutter Thai Tacos
Thai Tacos
Prep Time
20 mins
Cook Time
10 mins
Pickling time
15 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: Mexican, Thai
Servings: 6 servings
Calories: 374 kcal
Author: Carol Kicinski
Ingredients
For the Pickled Fresno Chilies and Red Onions:
  • ½ cup grenadine
  • ½ cup red wine vinegar
  • 2 Fresno chilies , sliced
  • ½ small red onion , thinly sliced
For the Tacos:
  • 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
Instructions
For the Pickled Fresno Chilies and Red Onions:
  1. 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.
For the Tacos:
  1. 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.
  2. Serve with the Pickled Fresno Chilies and Red Onions, tortilla, and cilantro.
Nutrition Facts
Thai Tacos
Amount Per Serving
Calories 374 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g10%
Cholesterol 35mg12%
Sodium 398mg17%
Potassium 283mg8%
Carbohydrates 49g16%
Fiber 4g16%
Sugar 15g17%
Protein 18g36%
Vitamin A 129IU3%
Vitamin C 8mg10%
Calcium 85mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.