Summer Tacos With Peanut Relish
As Aussies we all know how much we love a cooked chicken from the local supermarket! I basically live on them I have to admit and I’m always looking for new ways to utilise this super convenient way of eating. With so little time during the week to think up ideas or prepare food I spotted this Summer Tacos recipe over at Real Simple and couldn’t resist sharing it!
‘With so little time during the week to cook this simple recipe is just perfect’
Once again cooked chicken comes to the rescue for a speedy dinner. On the hottest of days, all you have to do is quick-pickle carrots and daikon radish (or any other radish will do!), make a quick flavourful sauce to dress the chicken, and mix the peanuts and herbs for a super easy relish. This is the perfect meal for getting everyone involved! When you next have your family or friends over make it fully interactive and let everyone assemble their own taco.
‘I love this way of eating as truly takes the pressure off of you to serve everyone. And it also makes for an informal relaxed way to get everyone chatting and breaking the ice!’
2 cups shredded carrots (from 3 medium carrots)
1½ cups shredded daikon radish
½ teaspoon granulated sugar
¼ cup plus 2 tablespoons unseasoned rice vinegar, divided
¾ teaspoon salt, divided
¼ cup tamari or soy sauce
2 tablespoons honey
1 to 2 teaspoons Sriracha or chilli sauce
3 cups shredded cooked chicken from your local supermarket or BBQ chicken place
½ cup roasted, salted peanuts, roughly chopped
⅓ cup packed fresh mint, chopped
5 scallions, thinly sliced
12 taco sized corn or flour tortillas
How to Make Them
Toss together carrots, daikon, sugar, ¼ cup vinegar, and ½ teaspoon salt in a large bowl. Let stand at room temperature, tossing occasionally, for at least 15 minutes and up to 1 hour.
Whisk together tamari, honey, sriracha, and remaining 2 tablespoons vinegar in a large bowl until honey dissolves. Transfer 2 tablespoons sauce to a small bowl and reserve. Add chicken to remaining sauce in large bowl and toss to coat.
Mix together peanuts, mint, and scallions in a separate bowl and season with remaining ¼ teaspoon salt.
Warm tortillas over a low gas flame on the BBQ until very lightly charred or under a grill for about 1 minute.
Fill tortillas with pickled carrot mixture and chicken. Top with scallion-peanut relish and drizzle with reserved sauce.
I do hope you enjoy this week’s recipe and I will be on the lookout for inspiration for busy people and families. I love quick simple recipes for the week (and weekend!) that don’t take hours to make or learn. Plus ones that use normal ingredients that we can all get our hands on.
Have a fabulous weekend!
Love Tiffany x
Recipe originally from Real Simple – an amazing website with daily recipes!