- 1 Rotisserie Chicken, shredded
- 1 jar Peanut Sauce
- Mi Rancho Organic Artisan Corn Tortillas
- 1 Purple Cabbage, thinly sliced
- Cilantro, chopped
- 1 bunch Green Onions, sliced thinly
- 1/4 cup Rice Wine Vinegar
- 1 tbsp. Honey
- 1 tsp. Sesame Oil
- Salt and Pepper to taste
- Lime Wedges
- Chopped Peanuts
In a small sauce pan, heat spicy peanut sauce. Toss in chicken and heat until warmed through.
In small bowl, whisk rice wine vinegar, honey, sesame oil, and salt and pepper until combined. In a medium bowl, combine cabbage, carrots, cilantro and green onions. Toss with slaw dressing.
In a hot dry skillet, heat Organic Artisan Corn Tortillas until lightly toasted and beginning to bubble.
Assemble Tacos: Fill each tortilla with generous amount of chicken mixture, cabbage slaw and chopped peanuts. Serve with lime wedges.
*If you have a spicy peanut sauce that you make from scratch, go ahead and use it in this recipe. The jarred sauce and rotisserie chicken is a simple option to make this a quick recipe to create during the busy week.