Food Summer Tacos With Scallion-Peanut Relish 3.8 (17) Rotisserie chicken comes to the rescue for a speedy no-cook 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 flavorful sauce to dress the chicken, and mix the peanuts and herbs for a super easy relish. Make it an interactive family meal and have everyone assemble their own taco. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on July 18, 2018 Print Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 25 mins Total Time: 25 mins Yield: 6 Jump to Nutrition Facts Ingredients 2 cups shredded carrots (from 3 medium carrots) 1 ½ cups shredded daikon radish ½ teaspoon granulated sugar ¼ cup plus 2 tablespoons unseasoned rice vinegar, divided ¾ teaspoon kosher salt, divided ¼ cup tamari or soy sauce 2 tablespoons honey 1 to 2 teaspoons sriracha 3 cups shredded rotisserie chicken ½ cup roasted, salted peanuts, roughly chopped ⅓ cup packed fresh mint, chopped 5 scallions, thinly sliced 12 (6-inch) corn or flour tortillas Directions 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 until very lightly charred or under a broiler for about 1 minute. Fill tortillas with pickled carrot mixture and chicken. Top with scallion-peanut relish and drizzle with reserved sauce. Print Nutrition Facts (per serving) 363 Calories 11g Fat 42g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 363 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Cholesterol 64mg 21% Sodium 1440mg 63% Total Carbohydrate 42g 15% Total Sugars 16g Protein 29g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.