Not only are these an awesome way to jazz up taco night, but with rotisserie chicken you can rely on a fast prep. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar.
—Melissa Halonen, Spokane, WA
Takes: 25 min. • Makes: 6 servings
12 taco shells
1 rotisserie chicken, skin removed, shredded
1 bottle (11 1/2 oz.) Thai peanut sauce, divided
1 medium cucumber, julienned
1 medium carrot, julienned
1/3 cup minced fresh cilantro
1. Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through.
2. In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce.
Per serving: 2 tacos equals 434 cal., 21g fat (4g sat. fat), 62mg chol., 589mg sodium, 31g carb. (14g sugars, 1g fiber), 29g pro.
GOES GREAT WITH
While picking up the rotisserie chicken, grab some seafood pasta salad from the deli to serve with the tacos.