1/4cup crushed peanutscrushed, roasted almonds or cashews for paleo
8grain free tortillas
Heat a large non-stick skillet over medium heat. Add chicken and begin to brown and break apart.
Once fully cooked, drain any excess moisture from the pan. Add the coconut aminos and spices. Mix spices in well and then remove from heat.
While the chicken cooks, heat a small sauce pan over medium heat. Add in all sauce ingredients and whisk together. Allow to cook for several minutes until everything in warm and nicely incorporated. Set sauce aside.
While everything is cooking. Begin prepping the veggies. Thinly slice the bell pepper, finely chop the cilantro, shred the basil and chop the green onion.
Warm a clean frying pan over medium heat. Cook each tortilla for about 10-15 seconds on each side.
Assemble the tacos. Fill the tortillas with veggies and chicken. Top with cilantro, basil, green onions and peanuts and then drizzle with the peanut sauce.
Save the rest of the peanut sauce in the fridge for 5-7 days. It works great on veggie noodles, with tofu, over a stir fry or as a salad dressing.Nutrition info does not include tortillas.