I am kind of obsessed with tacos and I am always experimenting with different ingredients in them so when I made the slow cooker shredded spicy peanut chicken for the spicy peanut chicken rice bowls I naturally though about using it in tacos. One of the great things about tacos is how flexible they are! At their base they are of course tortillas filled with things and I sometimes like to think of them as having a main ingredient such as a meat with one or more accompanying ingredients that are there complement and contrast the main filling. Up next is a salsa or a sauce and finally some herbs and maybe a splash of lime juice to finish things off. With the meat having already been chosen for these tacos as the slow cooker shredded spicy peanut chicken and the 'salsa' as the spicy peanut sauce that left the other accompanying ingredients. I was sure that creamy avocados would go perfectly with the spicy peanut sauce and chicken and that some sweet and tangy onions would complement them all nicely. These tacos would not be complete with some Thai inspired herbs including cilantro, basil and mint and a garnish of chopped peanuts and some extra heat from some birds eye chili were a must.
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