Who doesn’t love taco night? The sauce for these chicken tacos is super tasty, and easy! I prepped it ahead of time and blended it up in my single-serve Ninja cup. Since I stored it in the fridge overnight, I had to add a little extra water to thin it up a bit. The extra sauce made a pretty good dip for chips too!
Just add your favorite taco toppings – I used extra sharp cheddar, cilantro, and shredded red cabbage and dinner is d-o-n-e.
 |
| Pretty peanut chicken tacos |
Smoky peanut chicken tacos
Serves: 4
Source: Good Housekeeping, November 2015
Ingredients
1/2 cup peanut butter
1/4 to 1/2 cup water
1 Tablespoon melted butter
2 cloves garlic
1 chipotle chile in adobo
1/4 cup adobo sauce
1/4 teaspoon salt
1 pound boneless, skinless chicken breast
1 Tablespoon fresh lime juice
Tortillas
Sharp cheddar, shredded
Cilantro leaves, washed
Red cabbage, shredded
Directions
1. Puree peanut butter, water, butter, garlic, chipotle chile, adobo sauce, and salt until smooth. Adjust water as necessary to achieve a sauce-like consistency.
2. Pour the sauce into a 2-quart baking dish and add chicken breast, turning to coat. Cover with foil and bake at 400 degrees F for 30 minutes or until chicken is cooked (165 degrees F).
3. Slice chicken then drizzle with 1 Tablespoon of lime juice. Serve with tortillas, cheese, cilantro, and red cabbage. Enjoy!
Kara Cooks and Eats 