Coconut Chicken Taco Bowls with Peanut Slaw - Mexican Recipes

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/2 cup canned coconut milk (not cream of coconut)
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 2 tablespoons creamy peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon chile garlic sauce
• 1 tablespoon packed brown sugar
• 1 teaspoon grated fresh gingerroot
• 3 cups shredded baby spinach
• 1 cup coarsely shredded carrots
• 4 green onions, thinly sliced on the bias
• 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
• 1/4 cup chopped salted roasted peanuts
• 1/4 cup chopped fresh cilantro leaves