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These thai chicken tacos are a quick and easy dinner. Coconut marinated chicken is stuffed into warm tortillas with fresh vegetables and a generous amount of homemade peanut sauce.

Thai Chicken Tacos

Coconut marinated chicken tucked into a warm tortilla with fresh vegetables and a creamy thai peanut sauce.
Course Main
Cuisine Thai
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 tacos (4 servings)
Calories 362kcal
Author Sara Welch


  • For the chicken taco:
  • 4 boneless skinless chicken breasts
  • 1 1/2 cups coconut milk light is fine
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2 teaspoons of minced fresh garlic
  • 2 teaspoons of minced fresh ginger
  • 1 cup of shredded red cabbage
  • 1/2 cup of shredded carrots
  • 1/2 cup of thinly sliced cucumber
  • 1/2 cup cilantro leaves
  • 8 small flour tortillas soft taco size
  • salt and pepper to taste
  • lime wedges for garnish if desired
  • For the peanut sauce:
  • 1/2 cup smooth peanut butter
  • 1/4 cup coconut milk light is fine
  • 2 teaspoons of lime juice
  • 1 tablespoon of soy sauce
  • 2 teaspoons of brown sugar
  • 2 teaspoons of water


  • For the chicken:
  • Combine the coconut milk, soy sauce, brown sugar, lime juice, garlic and ginger in a large resealable bag. Add the chicken and toss to coat. Marinate in the refrigerator for at least one hour, up to 8 hours.
  • Heat an outdoor grill, indoor grill pan or skillet over medium-high heat. Season the chicken on both sides with salt and pepper, place on grill/skillet and cook for 5-6 minutes on each side or until done. Cut the cooked chicken into cubes (approximately 1/2 inch in size)
  • For the peanut sauce:
  • Combine all of the ingredients in the food processor and process until smooth. Add salt and pepper to taste.
  • To assemble:
  • Warm the tortillas in the microwave. Place the tortillas in a row assembly line style. To each tortilla add 2 tablespoons of shredded cabbage, 1 tablespoon of shredded carrots, 1 tablespoon of cucumber and approximately 1/4 cup of chicken. Top with a generous drizzle of peanut sauce and a few cilantro leaves. Serve immediately with lime wedges if desired.


Make Ahead: The carrots and cabbage can be shredded a day in advance. The peanut sauce can be made up to 3 days in advance.


Calories: 362kcal | Carbohydrates: 28g | Protein: 20g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 905mg | Potassium: 565mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1545IU | Vitamin C: 9.8mg | Calcium: 61mg | Iron: 3.5mg