Thai Chicken Tacos with Spicy Peanut Sauce

Quick, easy and bursting with flavor, these Thai Chicken Tacos are ready in less than 30 minutes with the help of either leftover chicken breast or a rotisserie chicken. Topped with a crisp asian slaw and spicy peanut sauce, Taco Tuesday will never be the same again.

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Hi everyone! I'm Kellie from The Suburban Soapbox and I'm filling in today for Lauren as she recuperates....and is hopefully relaxing on her sofa binge-watching Netflix with a bucket of bonbons .

Lauren and I haven't met in person even though we don't live too far away from each other but when I heard about her illness I was happy to help out. I'm an "eat everything in moderation" fan so I do try to keep a few healthy recipes at the ready for quick and easy dinners.

And adding little shortcuts like cooking extra chicken on a Sunday night to use later in the week always saves the day.

Looking for more chicken recipes? This Cheesy Pesto Stuffed Chicken, Slow Cooker Thai Curried Chicken Soup, Stuffed Eggplant with Chicken and Mozzarella and this Easy Chicken Stir Fry are all delicious.

All of these would be even more yummy with some Low Carb Bulletproof Hot Chocolate, Apple Chai Latte, Eggnog Latte and definitely some Spiked Apple Cider! 

Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!

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Why You Should Make These Thai Chicken Tacos

These Thai Chicken Tacos make a regular appearance at my house, even if I don't have extra chicken lying around. You could easily grab a supermarket rotisserie chicken and make this meal just as quickly.

The easy Asian Slaw is fresh and crisp....it literally comes together in just a couple minutes. And the Spicy Peanut Sauce, also ready in a flash, is great on absolutely everything.

I put it on pizza, salads, flatbread, you name it. Save the leftovers because you're going to want it on all the things.

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Recipe Tips

I lightly toast corn tortillas over the flame on my gas range but you can toast them under the broiler or in a non-stick skillet. The toasting process softens up the tortilla so it doesn't crack and fall apart.

And if you really plan ahead, you could easily cook the chicken during your weekly meal prep with the sauce and save it for later. Reheat in the microwave and you have now shaved off another 10 minutes.

Dinner in 20 minutes, you can't beat that.

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Related Recipes

Shrimp Fajitas from Lauren Kelly Nutrition

Easy Ground Beef Tacos with Napa Cabbage Guacamole from Feel Good Foodie

Crock Pot Steak Fajitas from Lauren Kelly Nutrition

Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!

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Thai Chicken Tacos with Spicy Peanut Sauce

Quick, easy and bursting with flavor, Thai Chicken Tacos are ready in less than 30 minutes with the help of either leftover chicken breast or a rotisserie chicken.

5 from 2 votes

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Course: chicken, dinner, Main Course, main dish

Cuisine: Asian

Diet: Gluten Free

Prep Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 tacos (2 servings)

Calories: 360kcal

Author: Lauren Kelly

Ingredients

• ▢ For the chicken:
• ▢ 3 cups shredded cooked chicken breasts
• ▢ ¼ cup soy sauce
• ▢ 3 tablespoonsfish sauce
• ▢ 3 tablespoons rice wine vinegar
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons finely minced ginger
• ▢ 2 tablespoons hoisin sauce
• ▢ ½ teaspoon minced garlic
• ▢ ½ teaspoon fresh ground pepper
• ▢ For the slaw:
• ▢ 2 cups thinly sliced napa cabbage
• ▢ 1 thinly sliced celery stalk
• ▢ ½ cup matchstick cut carrots
• ▢ ¼ cup lightly packed chopped cilantro
• ▢ ¼ cup rice wine vinegar
• ▢ 2 tablespoons honey
• ▢ ½ teaspoon sesame oil
• ▢ Kosher salt and pepper to taste
• ▢ For the peanut sauce:
• ▢ ½ cup creamy natural peanut butter
• ▢ ¼ cup low-sodium chicken broth
• ▢ 3 tablespoons soy sauce
• ▢ 2 ½ tablespoons honey
• ▢ juice and zest of one lime
• ▢ 1 cloves of garlic chopped
• ▢ 1 tablespoon red curry paste or curry powder
• ▢ 1 shallot chopped
• ▢ 2 tablespoons chili paste
• ▢ 2 tablespoons rice vinegar
• ▢ 8 corn tortillas

Instructions

• In a nonstick skillet over medium heat, add the chicken and cook for 1-2 minutes to warm through. While the chicken cooks, whisk the soy sauce, fish sauce, vinegar, honey, ginger, hoisin, garlic and pepper to combine.
• Add the sauce mixture to the chicken and continue cooking until the sauce reduces by ½. Remove from the heat and set aside.
• In a medium bowl, toss together the cabbage, celery, carrots and cilantro.
• In a small bowl, whisk together the vinegar, honey and sesame oil. Season with salt and pepper to taste.
• Toss the slaw with the dressing to combine.
• In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar.
• Blend to combine until smooth. Set aside.
• Toast the tortillas over an open flame or in a skillet until lightly charred, working one at a time. Place the toasted tortillas on a plate and cover until all tortillas are done.
• Spoon ¼ cup of chicken into the center of the tortilla.
• Top with slaw and peanut sauce.
• Garnish with chopped cilantro and lime, if desired.

Notes

To store in the refrigerator: Place in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 360kcal | Carbohydrates: 24g | Protein: 33g | Fat: 14g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 2462mg | Potassium: 564mg | Fiber: 6g | Sugar: 42g | Vitamin A: 3259IU | Vitamin C: 3mg | Calcium: 505mg | Iron: 3mg

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