Thai Chicken Tacos

6 Servings
3 hr 20 min

Looking for a quick, easy and delicious meal idea? Look no further!

I love whipping up a big batch of these tacos for a super tasty lunch or dinner. While the ingredients seem simple, the flavours really come together to create a flavourful meal.

I like using prepared coleslaw mix in this recipe to speed up the process but feel free to shred your own cabbage or lettuce if you prefer. I also prefer to use whole wheat tortillas but use whatever you like! I've also enjoyed this as a salad without the tortilla and it's just a delicious.

Try out this recipe today!

Hi, I want to put this peanut sauce on everything!

Recipe details

  • 6  Servings
  • Prep time: 20 Minutes Cook time: 3 Hours Total time: 3 hr 20 min
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For the marinade

  • 3 boneless skinless chicken breasts
  • 1/4 cup fresh lime juice
  • 1/4 cup soy sauce
  • 3 Tbsp packed brown sugar
  • 2 Tbsp olive oil
  • 1 tsp red chili flakes
  • 4 cloves garlic , minced
  • 1 Tbsp peeled and minced ginger
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped green onions

For peanut sauce

  • 1/3 cup creamy natural peanut butter
  • 2 Tbsp packed light brown sugar
  • 1 Tbsp fresh lime juice
  • 1 Tbsp soy sauce
  • 1 clove garlic, minced
  • 2 tsp peeled and grated ginger
  • 1 tsp sriracha
  • 2 Tbsp hot water

For the tacos

  • 6 medium sized tortillas
  • 2 cups colelsaw mix
  • 1 cup shredded carrots
  • 1 bell pepper, thinly sliced
  • 1/2 cup chopped peanuts
  • 1/2 cup chopped cilantro


For the marinade

In a large glass measuring cup, mix lime juice, soy sauce, brown sugar, olive oil, chili flakes, garlic, ginger, cilantro and green onions until combined.
Cut chicken breasts into bite sized pieces and place in large resealable freezer bag.
Pour prepared marinade over chicken and seal bag up tight.
Place in the refrigerator for up to 4 hours to marinade.

For the peanut sauce

In a mason jar with a lid, combine peanut butter, brown sugar, lime juice, soy sauce, garlic, ginger, sriracha and hot water.
Whisk or shake vigorously until smooth and combined.
Allow to sit covered in the fridge to allow the flavours to blend, at least 30 minutes.

To assemble

Remove chicken from marinade with slotted spoon and place in large frying pan. Cook over medium high heat until cooked through, about 10 minutes.
Place coleslaw mix in each tortilla. Top with cooked chicken, carrots, peppers, peanuts and cilantro. Drizzle with peanut sauce.
Serve and enjoy!

Karlie's Kitchen
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