Chicken Tacos… All “Thai’d” Up!!!

In my hiatus from this blog, I HAVE been cooking. I usually take 1-2 days per week where I do not do a lot of cooking… we eat leftovers, or eat at a Chipotle or Zoe’s or something… or MOES! 🙂 But… I definitely have been cooking. I have so many pictures of meals that I have made over the past couple of months, I’m trying to organize them and figure out which recipe that I wrote down, the pictures correspond to. Oops! It’s been a bit overwhelming around here lately, but in a definitely good way! I’m BACK though! I may take a hiatus here and there, but I will always return to share some new, fun, FRESH and whole ingredient recipes!!

So, I found a great Thai Chicken taco recipe, but they used a lot of peanut butter and peanuts in the recipe. I personally do not use either in my home… so this is my “re-vamped” peanut-free version. And… it’s DELICIOUS!!!! It has SO much flavor… seriously… BURSTING.

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Chicken Tacos – Thai’d Up

Serving Size – 3-4

Ingredients:
For Marinade:
1/2 cup orange juice – I juice some clementines I had in my fridge that worked PERFECTLY
1/4 cup Liquid Aminos OR Soy Sauce (low sodium)
2 tablespoons local honey
1 tablespoons grated FRESH ginger
1/2 lime, juiced
1/8 tsp cayenne powder
s&p to taste or preference

For Dipping Sauce:
2 tablespoon Sunflower Seed Butter (Or any nut butter of your choice)
2 tablespoon liquid aminos (as referenced above… you can also use soy sauce)
2 tablespoons grated fresh ginger
1 tablespoon sesame oil
2 tablespoons honey
1/8 tsp cayenne powder

For Thai’d Tacos:
4 large organic carrots, julienned
2 sweet mini red peppers, deseeded and sliced  thin
1 head of cabbage, pull 6-10 whole leaves, thinly slice or shred rest
5-6 chicken tenderloins
2 TB coconut oil
1 tsp minced garlic
salt and pepper
Cilantro, limes wedges, sriracha sauce for topping

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Directions:
For marinade, combine all marinade ingredients in a large bowl, whisk, and add chicken tenderloins.  Cover and marinate as long as you can. I marinated for 30 minutes because I was a bit more rushed. You can even marinate overnight for even better results!! If needed, just marinate while you chop and julienne all of the veggies.

When ready to cook, heat the coconut oil in medium to large size skillet. Combine all ingredients for dipping sauce in a bowl and mix well.  Refrigerate sauce until ready to serve.  Remove chicken from marinade and cut into 1 inch cubes. Put chicken into the heated oil, along with the remaining marinade. Cook chicken until no longer pink (8-10 minutes) and when the chicken is about done, toss in the julienne carrots and the peppers and slightly toss until they are heated, but not soft. Assemble your Thai tacos with chicken, red pepper slices, shredded cabbage, dipping sauce, cilantro,and any other condiments of your choosing.  Enjoy!
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And now, for the quote of the day:
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