by @thedailykale using Unbun Tortillas

Full details of the taco: chicken satay, purple cabbage, chopped peanuts, scallions, peanut sauce, bell pepper, carrots and cilantro.

Chicken Satay:

  • 1 pound chicken
  • 3 tbsp coconut milk
  • 1 tsp turmeric
  • 2 tbsp @Lakanto golden monkfruit (or coconut sugar)
  • Pinch of chili powder
  • 1 tbsp oil
  • 1/8 tsp coriander
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp salt

Directions:

  1. Cut chicken into strips.
  2.  In a bowl stir all of the other ingredients together.
  3. Place the strips in the bowl and toss around in the marinade until coated. Marinate for a minimum of 30 minutes. *You can go for longer.
  4.  Grill or sauté the chicken in avocado oil, until they are completely cooked through, I used a thermometer.

Peanut sauce:

  • 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
  • Pinch of Black pepper
  • 1/4 cup green onion
  • 4-6 tbsp cilantro
  • 4-6 tbsp water (added in slowly)

Directions:
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:

  • 1 block of tofu (extra firm or super firm)
  • 3 tbsp coconut milk
  • 1 tsp turmeric
  • 2 tbsp Lakanto golden monkfruit
  • Pinch of chili powder
  • 1 tbsp oil
  • 1/8 tsp coriander
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp salt 

Directions:

  1. Cut an extra firm/super firm block of tofu into strips or cubes. I did cubes.
  2. Stir together all ingredients above and pour on top of tofu in a bowl.
  3. Marinate for 15 minutes.
  4. Then bake at 400 for 15 minutes and flip and continue baking for another 10 minutes. If you prefer crispier, then bake for an additional 10 minutes.