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.
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 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
Sat fat 2g
How to Make It
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.
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