Taco Tuesday-ing it with this Chicken Satay Taco w/ Peanut Sauce
The flavors of this come together in the most beautiful way. Y’all seriouslyyyyy have to try it! I also included my Tofu Satay recipe below for my vegan friends out there !
All of this goodness was wrapped up in a tortilla! But another option down below is in a lettuce taco- both so good!
Full details of the taco: chicken satay, purple cabbage, chopped peanuts, scallions, peanut sauce, bell pepper, carrots and cilantro.
1. Blend everything together until completely combined and until desired creamy consistency. I like mine silky smooth so I blend for a longer time.
—— Vegan Option: —--
Tofu Satay Cucumber Bites : recipe here
Tofu satay marinade:
Thai Toast! But first- a little back story. I was sitting at the table with my sister and boyfriend last month when I came up with this random idea. They both thought it was not a great idea. Especially Jose... but ohhhhh how wrong he was. This toast hit the spotzzzz. If you’re sick of your regular ole joe pb and banana toast- why not give this savory, crunchy, flavor filled toast a chance? You might just love it. *also left over peanut sauce means you can use it for so many other dishes! (Hint hint : my recipe for Dan dan noodles )
Details: one piece of bread (I used @canyonbakehouse), peanut sauce base, then add cucumber, chopped carrots, bell peppers, purple cabbage, sesame seeds, cilantro and more peanut sauce drizzled on top.
Recipe by The Daily Kale
1/2 cup peanut butter
1-2 tbsp chili paste
1 tsp rice vinegar
2 tbsp sesame oil
4 tbsp tamari
1 tbsp golden monkfruit (or coconut sugar)
2 tbsp lime juice
1 garlic clove
1/4 tsp ginger powder
1/4 cup green onion
4-6 tbsp cilantro
4-6 tbsp water (added in slowly)
Blend everything together until completely combined and until desired creamy consistency. Store in a mason jar in the fridge for up to 5 days.