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Thai Chicken Tacos

Thai Peanut Chicken Tacos are quick, easy, and about to become your favorite tacos! They are made with juicy, marinated Thai Chicken in a luxurious savory, sweet and spicy peanut sauce then piled with fresh and crunchy Pineapple Cucumber Slaw all cocooned in a flour tortilla. These Thai Chicken Tacos are healthy, customizable, make ahead friendly and a tantalizing texture and flavor explosion in every deeply satisfying bite.
Course Main Dish
Cuisine Asian
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8 -10 tacos



  • 2 pounds boneless skinless chicken breasts or thighs chopped into bite size pieces
  • 1/2 cup crunchy peanut butter
  • 8-10 taco size flour tortillas
  • 1/4 cup crushed peanuts
  • chopped cilantro to taste
  • Freshly squeezed lime juice to taste

Thai Chicken Marinade

Pineapple Slaw

  • 2 cups chopped fresh pineapple
  • 3 cups packaged broccoli slaw
  • 1/2 red bell pepper thinly sliced
  • 1/3 cup chopped green onions
  • 1/4 cup loosely packed cilantro chopped
  • 1 tablespoons rice vinegar
  • 1 tablespoon lime juice


  • In a large bowl or freezer bag, whisks the Thai Peanut Chicken marinade ingredients together. Add chicken and marinate at room temperature for 30 minutes.
  • Meanwhile, chop ingredient for Pineapple Slaw, add to a large bowl and toss to combine. Cover and refrigerate until ready to use.
  • When ready to cook, heat 1 tablespoon olive oil/coconut oil in a large nonstick skillet over medium heat until hot and rippling. Add chicken and marinade and cook until completely cooked through and sauce thickens slightly. Remove from heat and stir in crunchy peanut butter until well combined.
  • To serve, spoon chicken into desired amount of tortillas and top with Pineapple Slaw, chopped peanuts and additional cilantro, lime juice and Asian chili sauce to taste.


Make Ahead:  You can make the Thai Peanut Chicken and Pineapple Slaw ahead of time and store separately in the refrigerator.  When ready to serve, gently reheat chicken in a skillet and drain off any excess juices from the slaw.