Thai Chicken Tacos

A rich, aromatic marinade of soy sauce, garlic and cilantro imparts incredible flavor to the chicken tenders in these Thai tacos.

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Reviews (0)

4.5 by 73 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 tablespoon); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 tablespoon 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.

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 (4)

73 Ratings
20 Days Ago
5.0
This was a much easier version than another recipe I used. I grilled the chicken after marinading and discarded the marinade. I used red cabbage slaw sold in a bag with grated carrots, which helped eliminate wasted cabbage. The missing element in this was peanut sauce instead of peanuts, which you can buy in a bottle, ready for the next time you use it. I let each person use it like taco sauce, according to taste, and also offered the sriracha sauce for those who wanted more heat. Delicious. Careful with the sriracha, it is much hotter than you expect! I used gluten free tortillas and gluten free soy sauce and that was the only modification needed for my dietary needs.
230 Days Ago
2 stars, OK, but not nearly as flavorful as expected. Used bagged slaw, which was a nice crunch. Radishes add no flavor, just looks, so don't dash out & buy any. Add peanuts as you assemble so they don't get soggy and use more---they add good flavor & crunch. Slaw was definitely missing "something". Thought they were bad on corn tortillas, much better on flour. Cooked until most liquid reduced to make a thicker coating on chicken, so not drippy.
1481 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.
Kristi 1893 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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