Thai Chicken Tacos with Peanut Vinaigrette Recipe

Name: Thai Chicken Tacos with Peanut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Water; 1/4 cups Coconut Milk; 1/2 cups Rice Wine Vinegar; 3/4 cups Peanut Butter (cashew Butter Or Almond Butter May Be Substituted); 2 Tablespoons Tamari; 1 Tablespoon Lime Juice; 1 Tablespoon Fresh Cilantro, Finely Chopped; 1/2 cups Canola Oil, Plus More As Needed; 1/4 teaspoons Black Pepper; 1/4 teaspoons Ground Cumin; 1 teaspoon Red Pepper Flakes; 1- 1/2 pound Boneless Skinless Chicken Breast; 1/2 teaspoons Salt; 1/4 Tablespoons Black Pepper; 14 ounces, fluid Canned Coconut Milk; 16 whole Flour Or Corn Tortillas (more As Needed); 1 cup Red Cabbage, Chopped; 2 whole Large Carrots, Finely Diced; 1 whole Large Cucumber, Seeds Removed And Finely Chopped; 1 whole Red Bell Pepper, Seeds And Stem Removed, Finely Chopped; 3 whole Green Onions, White And Green Parts Finely Chopped; 6 ounces, weight Feta Cheese, Crumbled; 1/4 cups Fresh Cilantro, Chopped; 1 Tablespoon Toasted Sesame Seeds (garnish)

Servings: persons

1/4 cups Water
1/4 cups Coconut Milk
1/2 cups Rice Wine Vinegar
3/4 cups Peanut Butter (cashew Butter Or Almond Butter May Be Substituted)
2 Tablespoons Tamari
1 Tablespoon Lime Juice
1 Tablespoon Fresh Cilantro, Finely Chopped
1/2 cups Canola Oil, Plus More As Needed
1/4 teaspoons Black Pepper
1/4 teaspoons Ground Cumin
1 teaspoon Red Pepper Flakes
1- 1/2 pound Boneless Skinless Chicken Breast
1/2 teaspoons Salt
1/4 Tablespoons Black Pepper
14 ounces, fluid Canned Coconut Milk
16 whole Flour Or Corn Tortillas (more As Needed)
1 cup Red Cabbage, Chopped
2 whole Large Carrots, Finely Diced
1 whole Large Cucumber, Seeds Removed And Finely Chopped
1 whole Red Bell Pepper, Seeds And Stem Removed, Finely Chopped
3 whole Green Onions, White And Green Parts Finely Chopped
6 ounces, weight Feta Cheese, Crumbled
1/4 cups Fresh Cilantro, Chopped
1 Tablespoon Toasted Sesame Seeds (garnish)

1
Begin by preparing your vinaigrette.
2
In a medium bowl, combine the water, coconut milk, rice wine vinegar, peanut butter (cashew butter or almond butter), tamari, lime juice, cilantro, canola oil, black pepper, ground cumin and red pepper flakes.
3
Whisk vigorously until the dressing is smooth.
4
If you wish for it to be thinner, add more canola oil.
5
If you wish for it to be thicker, add more peanut butter.
6
Cover and refrigerate 1 cup of the dressing.
7
Set the rest aside.
8
Season your chicken with salt and pepper and place in your slow cooker.
9
In a bowl, whisk together the remaining peanut vinaigrette (not the cup that you put in the fridge) and coconut milk.
10
Pour the mixture over the chicken.
11
Put the lid on and cook the chicken on high for 3-4 hours (low for 8-10 hours), or until the chicken begins to fall apart.
12
Once your chicken has cooked, remove it from the slow cooker and transfer to a cutting board.
13
Shred the chicken with 2 forks and set aside.
14
Pull out your tortillas and heat them if desired.
15
Assemble your tacos by layering chicken, cabbage, carrots, cucumber, red bell pepper, green onions, feta and cilantro on top of the flour or corn tortillas.
16
Drizzle the tacos with your reserved, refrigerated peanut vinaigrette and garnish with toasted sesame seeds.
17
Serve and enjoy!

2364

kcal

Calories

Fat

336

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/4 cups Water, 1/4 cups Coconut Milk, 1/2 cups Rice Wine Vinegar, 3/4 cups Peanut Butter (cashew Butter Or Almond Butter May Be Substituted), and more.

Yes, Thai Chicken Tacos with Peanut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Thai Chicken Tacos with Peanut Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions