Thai Chicken Tacos

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.

Typically I eat Paleo, which means no peanut butter. But Georgia Grinders sent me a bottle of super clean and organic peanut butter to try. I couldn’t get cooking fast enough.

These tacos can easily be made paleo by switching the peanut butter out and using almond butter. Still super tasty. Enjoy

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Thai Chicken Tacos (Paleo)

Yield: 4

Author: Martha Saunders

Prep time: 25 MinCook time: 40 MinInactive time: 1 HourTotal time: 2 H & 5 M

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.

Ingredients

Chicken and Marinade

• 3 chicken breasts, boneless and skinless, cubed
• 1/4 cup coconut aminos
• 2 Tbsp coconut sugar
• 1 Tbsp olive oil
• 1 Tbsp fish sauce
• 3 cloves garlic, minced
• 1 Tbsp fresh minced ginger
• 1 lime, juiced
• 2 green onions, chopped

Peanut Sauce

• 1/2 cup creamy peanut butter
• 1 Tbsp coconut sugar
• 1 fresh lime juiced
• 2 Tbsp coconut aminos
• 2 Tbsp water
• 1 garlic clove, minced

Tortillas

• 1 1/2 cups cassava flour
• 1/4 cup avocado oil
• 1/2 tsp sea salt
• 3/4 cup water

Toppings

• Purple cabbage, sliced thin
• Lettuce, sliced thin
• Diced bell peppers, any color
• Green onions, chopped
• Shredded carrots
• Cilantro

Instructions

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

Nutrition Facts

Calories

682.42

Fat

36.13 g

Sat. Fat

5.8 g

Carbs

64.48 g

Fiber

4.36 g

Net carbs

60.13 g

Sugar

13.89 g

Protein

27.78 g

Sodium

1428.88 mg

Cholesterol

54.24 mg