Thai Chicken Tacos (Edit recipe)

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If you know me, you know I love Thai food and flavors. I appreciate that there are always vegetables and the flavors make your mouth brighten up. I know there seem to be a lot of ingredients, but most are repetitive. Trust me the end result is worth the effort.

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PREP TIME

25 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 4

Ingredients

Chicken and Marinade

3 pieces Boneless Skinless Chicken Breasts, Cut into cubes
.25 cup Coconut Aminos
2 Tbsp Coconut Sugar
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Fish Sauce
3 cloves Garlic, Minced
1 Tbsp Ginger Root, Minced
1 whole Lime, Juiced
2 sprigs Green Onion (Scallion), Small chop

Peanut sauce

.5 cup Creamy Peanut Butter
1 Tbsp Coconut Sugar
1 whole Lime, Juiced
2 Tbsp Coconut Aminos
2 Tbsp Water
1 clove Garlic, Chopped

Tortillas

1.5 cups Cassava Flour
.25 cup Avocado Oil
.5 tsp Sea Salt
.75 cup Water

Toppings

1 cup Red Cabbage, Sliced thin
1 cup Romaine Lettuce, Sliced thin
1 cup Green Bell Peppers, Small dice, any color
1 cup Carrots, Shredded
5 sprigs Cilantro

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put all marinade ingredients into a bowl and stir to combine.
Add chicken, cover and let marinate for 1-2 hours.
For tortillas mix all ingredients until smooth.
Dough should be moist but not wet.
Roll out and cut into 10 pieces, roll each into a ball.
Flatten with a tortilla press, I like to use plastic wrap so it doesn’t stick.
Cook each tortilla in a non-stick skillet on medium heat for about 2 minutes on each side - no need to use oil.
Cook chicken on stovetop over medium heat until done, about 10 minutes.
Put all peanut sauce ingredients in a blender and blend until smooth, set aside.
Add some of the chicken mix to each tortilla top with toppings and spoon on the peanut sauce.

Notes

You can use different vegetables for toppings as you like, I think Thai food is about color so select whatever bright colorful vegetables you prefer. This recipe is still delicious if you want to swap the PB for almond butter, or other nut butter you tolerate.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	613
Fat:	32 g
Carbohydrates:	71 g
Protein:	16 g
Cholesterol:	21 g
Sodium:	1507 mg
Fiber:	8 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.