Thai Chicken Tacos with Peanut Sauce
Street Tacos White Corn Tortillas
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Prep Time
15
minutes
Cook Time
8
minutes
Makes
12
servings
Featured Product
Street Tacos White Corn Tortillas
Learn MoreIngredients
24
Mission Street Tacos Corn Tortillas, warmed
½
cup Creamy unsweetened peanut butter
2
Tbsp Soy sauce
1
Tbsp Fresh lime juice
1
Piece fresh ginger, peeled and minced
1
Garlic clove, minced
¼
tsp Red pepper flakes
1
Tbsp Vegetable oil
2
Chicken breasts, boneless and skinless, cut into 1/2" cubed chunks (about 1lb)
½
tsp Salt
2
cups Red cabbage, finely shredded
1
Red bell pepper, seeded and very thinly sliced
1
Large carrot, peeled and shredded
½
cup Cilantro, chopped
Chopped green onion
Instructions
Step 1
In a large skillet heat oil over medium-high. Add chicken and salt and cook. Stir until cooked through, about 5 minutes.
Step 2
In a medium saucepan over medium-low whisk together peanut butter, soy sauce, lime juice, ginger, garlic, red pepper flakes, and ½ of cup water. Keep warm, whisking occasionally.
Step 3
Serve chicken with 2 stacked tortillas per taco. Top with cabbage, pepper, carrot, cilantro, and green onion. Drizzle tacos with peanut sauce.
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