Thai Chicken Tacos with Peanut Sauce
These Thai Chicken Tacos with Peanut Sauce are a fun switch-up for your Taco Tuesday menu! Marinated Thai chicken, a simple cabbage slaw and a homemade peanut sauce all get nestled in warm corn tortillas. They're easy to make and super flavorful while being gluten free, dairy free and nutritious!
Equipment
- large bowl or container
- spoon or whisk
- small bowl
Ingredients
For the Thai Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp creamy natural peanut butter
- 2 tbsp chopped cilantro
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar
- 2 garlic cloves minced
- 1 tsp fresh minced ginger
- ½ tsp kosher salt
For the Slaw:
- 2 cups shredded red cabbage
- ½ cup grated carrots
- ¼ cup chopped green onion
- ¼ cup chopped cilantro
- 1 garlic clove minced
- ½ tsp fresh minced ginger
- ½ tbsp sesame oil
- juice from ½ lime
- sriracha optional, to taste
- kosher salt to taste
For the Peanut Sauce:
- 2 tbsp creamy natural peanut butter
- ½ tbsp coconut aminos
- 1 tsp maple syrup
- 1 tsp sesame oil
- juice from ½ lime
- squirt of sriracha optional, to taste
- kosher salt to taste
- 1.5 tbsp water + more as needed to thin
For the Tacos:
- 8 corn or almond flour tortillas
- chopped peanuts
- chopped cilantro
Instructions
- In a large bowl or container, mix together all of the thai chicken marinade ingredients. Then, add in the chicken thighs and toss to coat in the marinade. Cover with plastic wrap (or a lid) and transfer to the fridge to marinate for at least 30 minutes.1.5 lbs boneless, skinless chicken thighs, 3 tbsp creamy natural peanut butter, 2 tbsp chopped cilantro, 2 tbsp coconut aminos, 1 tbsp rice vinegar, 2 garlic cloves, 1 tsp fresh minced ginger, ½ tsp kosher salt
- Meanwhile, add all of the slaw ingredients to a large bowl and use tongs to toss until combined. Set aside.2 cups shredded red cabbage, ½ cup grated carrots, ¼ cup chopped green onion, ¼ cup chopped cilantro, 1 garlic clove, ½ tsp fresh minced ginger, juice from ½ lime, sriracha, kosher salt, ½ tbsp sesame oil
- Next, add all peanut sauce ingredients to a small bowl or jar and stir until smooth. At first, the peanut butter may seem clumpy but with enough stirring, it will turn into a smooth consistency. Feel free to add more water as needed. The sauce will thicken up as it sits.2 tbsp creamy natural peanut butter, ½ tbsp coconut aminos, 1 tsp maple syrup, 1 tsp sesame oil, juice from ½ lime, squirt of sriracha, kosher salt, 1.5 tbsp water
- Once chicken is done marinating, bring a grill pan (or large pan) to medium heat. When the pan is hot, add the chicken thighs. Allow them to cook for about 5-6 minutes per side, or until done through. Transfer to a cutting board and chop into small cubes.
- Warm up your corn tortillas on an open flame, in a pan, or in the microwave. Then, assemble your tacos, starting with some of the slaw, cubed chicken and topping them off with a drizzle of peanut sauce, chopped peanuts and cilantro. Enjoy!8 corn or almond flour tortillas, chopped peanuts, chopped cilantro
Video
Nutrition
Calories: 243kcal | Carbohydrates: 18g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 394mg | Potassium: 413mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1677IU | Vitamin C: 14mg | Calcium: 52mg | Iron: 1mg