I love these tiny street taco sliders (this is their name on the package). They are quite versatile. Two-bite tacos can create a great appetizer or make a noticeable part of a brunch or lunch.
Loaded with various fillings, from savory and spicy to sweet and creamy, these baby tortillas are a big hit on a taco buffet. Spicy shrimp or tuna sliders are among my favorite.
I also like to make these mini tacos with roasted chicken or turkey leftovers. They are great by themselves (for a lunch, as well as a snack) or for a ‘half soup-half sandwich’ menu. They are easiest to make if you have the sliders and sweet-and-spicy peanut sauce in your fridge.
For these taco sliders, I used iceberg lettuce, red onion, and carrots. But sweet pepper, red cabbage, white cabbage, arugula, cucumber, jicama, and some other vegetables can be used as well. Just be creative.
Jicama is a really good addition to the vegetables. This time I had no jicama and missed its crunchiness and juiciness in my tacos.
I think I will publish the peanut sauce recipe as a single post soon (just for your convenience).
For the sauce, combine all the ingredients. Taste and adjust sweetness, saltiness and spiciness with honey, vinegar, chili paste, and salt.
For the tacos, top the street food slider taco with lettuce, carrot, onion, and chicken (or turkey). Squeeze the lemon juice. Drizzle with the peanut sauce and garnish with cilantro.
The quantity of Sambal Oelek chili paste depends on a personal taste, how spicy you like the sauce.
Cook with pleasure and enjoy the world!