It’s kind of a long story as to how the notion of Peanut Butter Chicken Tacos arose.
I’ll just say it happens to be another one of “those” sayings pouring out of my hilarious hubby’s mouth from time to time.
Little did he know, the last time he spilled the saucy syllables over his lips, I was making a plan. A plan for Peanut Butter Chicken Tacos.
Although it may seem like an odd combination of flavors at first, it’s really not.
Think about it…chicken mole – mole sauce is traditionally made with a touch of chocolate and often a tad of ground up nuts as well.
And, I’ve always stated that the combination of peanut butter with sharp cheddar cheese is truly something to die for. Yep, it certainly is.
Give it a try.
And remember, it’s got cilantro and lime too. What could possibly go wrong?
Peanut Butter Chicken Tacos
1 large chicken breast, cooked
1/4 cup all natural peanut butter
1 Tbs. olive oil
1 Tbs. chili powder
1 Tbs. cocoa powder
1 tsp. ground cumin
1/4 tsp. sea salt
1 Tbs. fresh lime juice
1/4 cup shredded sharp cheddar cheese
small flour or corn tortillas
cilantro, chopped tomatoes, and fresh lime for garnish
Combine the peanut butter, oil, chili powder, cocoa, cumin, sea salt, and lime juice in a medium bowl. Microwave on high for 1 minute to melt the peanut butter. Using a spatula or whisk, stir the combination well until nice and smooth. Add the chicken breast and begin shredding into the “sauce” with two forks.
Once ready to serve, fill each small tortilla with the chicken taco mixture and top with shredded sharp cheddar, fresh cilantro and tomatoes, as well as any extra lime juice and salt.