Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
  • 17 Ratings

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.

Gallery

Credit: Jen Causey

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

363 calories; protein 29g; carbohydrates 42g; fiber 6g; fat 11g; saturated fat 2g; cholesterol 64mg; sugars 16g; sodium 1440mg.
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