Prep Time
15
minutes
Cook Time
8
minutes
Makes
12
servings
FEATURED PRODUCT
INGREDIENTS
-
24
Mission Street Tacos Corn Tortillas, warmed -
½
cup Creamy unsweetened peanut butter -
2
Tbsp Soy sauce -
1
Tbsp Fresh lime juice -
1
" Piece fresh ginger, peeled and minced -
1
Garlic clove, minced -
¼
tsp Red pepper flakes -
1
Tbsp Vegetable oil -
2
Chicken breasts, boneless and skinless, cut into 1/2" cubed chunks (about 1lb) -
½
tsp Salt -
2
cups Red cabbage, finely shredded -
1
Red bell pepper, seeded and very thinly sliced -
1
Large carrot, peeled and shredded -
½
cup Cilantro, chopped -
Chopped green onion
INSTRUCTIONS
-
Step 1
In a large skillet heat oil over medium-high. Add chicken and salt and cook. Stir until cooked through, about 5 minutes.
-
Step 2
In a medium saucepan over medium-low whisk together peanut butter, soy sauce, lime juice, ginger, garlic, red pepper flakes, and ½ of cup water. Keep warm, whisking occasionally.
-
Step 3
Serve chicken with 2 stacked tortillas per taco. Top with cabbage, pepper, carrot, cilantro, and green onion. Drizzle tacos with peanut sauce.
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