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Thai Chicken Tacos

A delicious combination of Mexican street tacos and Thai chicken make for an easy family dinner even the kids will enjoy.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican, Thai
Keyword: Tacos
Servings: 4 people



  • 1 pound chicken breast thinly sliced
  • 3 cloves garlic pressed
  • 1/4 cup fresh cilantro chopped
  • 1 shallot finely chopped
  • 1 tbsp fish sauce
  • 2 tsp dark soy sauce
  • 1 lime halved
  • 1 tbsp olive oil
  • 16 corn tortillas

Quick Cabbage Slaw

  • 2 cups shredded cabbage mix
  • 1 medium carrot shredded
  • 4 green onions sliced
  • 3 radishes sliced
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup rice vinegar


  • In a medium bowl, combine garlic, cilantro, shallot, fish sauce, soy sauce, and juice from half of the lime. Stir in chicken. Cover and refrigerate for 15 minutes.
  • While chicken is marinating, make the Quick Cabbage Slaw. In a medium bowl, combine cabbage, carrot, green onions, radishes, cilantro and vinegar. Toss gently to coat. Set aside.
  • In a large skillet, heat olive oil and cook chicken mixture over medium heat for 5 minutes or until chicken is no longer pink, stirring occasionally. Discard any remaining marinade.
  • To heat tortillas, wrap in tin foil and warm in oven at 350 F for 10 minutes. Or wrap in damp paper towels and microwave for 30 seconds on high.
  • To serve, layer two tortillas and top with chicken followed by Cabbage Slaw. Serve with extra slaw, lime wedges, and Sriracha or Asian chili sauce.