Thai Chicken Tacos

A rich, aromatic marinade of soy sauce, garlic and cilantro imparts incredible flavor to the moist chicken tenders in these enticing Thai tacos. A vibrant cabbage slaw provides fantastic texture, while a hint of citrus ties it all together. When buying cabbage, look for heads that are heavy for their size, with crisp, tightly packed leaves.

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Reviews (0)

4.5 by 69 people

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  • Makes: 4 servings
  • Serving Size: 2 tacos per serving
  • Makes: 8 tacos
  • Prep: 25 mins
  • Marinate: 1 hr
  • Cook: 5 mins

Thai Chicken Tacos

Directions

  1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
  2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw

Directions

  1. In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.
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Nutrition Facts (Thai Chicken Tacos)

  • Per serving:
  • 454 kcal ,
  • 11 g fat
  • (1 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 66 mg chol. ,
  • 596 mg sodium ,
  • 55 g carb. ,
  • 9 g fiber ,
  • 4 g sugar ,
  • 34 g pro.
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Reviews (2)

69 Ratings
1200 Days Ago
These are so quick and easy to put together! The marinade is really flavorful, but doesn't reduce much when you cook the chicken, so our tacos were kind of drippy (technical term, I know). I used a bag of prepackage coleslaw mix rather than shredding the cabbage and carrots. I could have gone for a little more flavor in the coleslaw. I let it sit for a couple of hours so the cabbage kind of softened up, which I definitely recommend doing.
1612 Days Ago
My husband found this recipe in tucked away in our recipe drawer and we loved it! We enjoyed it so much that we've had it two weeks in a row (and this is week two :) The only thing we did differently is we only used one corn tortilla per taco (to save calories) and it worked out fine. Also, I prefer sprinkling the peanuts on each taco. That tiny bit of texture is really nice for each bite. Great recipe with lots of regular items found in my fridge. I've already shared it with one friend and will probably share it with others. Thanks.

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