Skip to content

Thai Chicken Tacos

Delight your friends and family with an Asian twist on the traditional taco.
Serves: 6



1 lb (500 g) chicken breast
1 tbsp (15 mL) grated fresh ginger
2 cloves garlic, minced
2 tbsp (30 mL) honey
2 tbsp (30 mL) soy sauce
¼ tsp (1 mL) salt

Peanut sauce

¼ cup (60 mL) smooth peanut butter
1 tbsp (15 mL) soy sauce
¼ tsp (1 mL) ground ginger
¼ tsp (1 mL) garlic powder
1 tbsp (15 mL) honey
3 tbsp (45 mL) water


2 cups (500 mL) Asian slaw mix (shredded red cabbage, green cabbage, green onions)
¼ cup (60 mL) chopped cilantro
¼ cup (60 mL) crushed peanuts
6 six-inch soft tortillas

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Cut chicken into bite-size strips. In a medium glass resealable container, whisk together ginger, garlic, honey and soy sauce. Add chicken and stir until well coated. Cover and refrigerate for 1 hour or make the night ahead and let sit overnight.

  2. Meanwhile, in a medium bowl whisk together peanut butter, soy sauce, ginger, garlic, honey and water until well mixed and a sauce consistency is reached. The mixture should run off of the spoon.

  3. In a large skillet over medium-high heat cook chicken for 5 minutes, or until the chicken has reached an internal temperature of 165°F (75°C).

  4. Serve chicken over warmed soft tortillas. Evenly distribute the chicken, Asian slaw mixture, cilantro and peanuts between the six tortillas.

Nutrition Info

Per 1 serving Amount
Protein27 g
Fat12 g
Saturated Fat2.5 g
Carbohydrate35 g
Fibre3.5 g
Sugar11.4 g
Cholesterol47 mg
Sodium803 mg
Per 1 serving % Daily Value
Vitamin A2
Vitamin C19
Vitamin B635
Vitamin B128