Jump to Recipe·Print Recipe

These Thai chicken tacos are made with soy-free marinated chicken, a fresh slaw, and an almond butter sauce instead of peanut sauce. They’re gluten-free, paleo, and can be made AIP-friendly.

thai chicken tacos on plate with sauce

Paleo Thai Chicken Tacos

If you’re looking for a yummy Asian fusion recipe to make for taco night, these Thai chicken tacos are IT. Thai chicken tacos like these are typically made with a peanut sauce, soy sauce, and flour tortillas. This version is made paleo with an almond butter sauce instead, gluten-free tortillas, and coconut aminos instead of soy sauce.

It’s paleo-friendly, gluten-free, and can be modified to be AIP-friendly as well.

The ingredients for Thai Chicken Tacos

  • Chicken breast. You can also use chicken thigh.
  • Coconut aminos, lime juice, cilantro & coconut sugar. These are the main ingredients for the marinade.
  • Almond butter, coconut aminos & lime juice. These are the main ingredients for the almond butter sauce that mimics a Thai peanut sauce!
  • Shredded cabbage & shredded carrots. These are added as a topping for a fresh crunchy slaw on the tacos.

How to make Thai Chicken Tacos

  • Make the almond butter sauce.
  • Marinate the chicken:  Add the chicken to a large bag (or bowl) and toss with marinade ingredients (reserving the oil). Place in the fridge and allow to marinate for 30-60 minutes.
  • Cook the chicken: Heat the oil over medium heat and add the chicken along with the marinade ingredients. Cook the chicken for 3-4 minutes on each side until cooked through and the internal temperature reads 165 F.

thai chicken in skillet

  • Assemble the tacos: Divide the chicken among the three tortillas and top with shredded cabbage, carrots, cilantro, and almond butter sauce.

How do you make these AIP-friendly?

  • Leave off the almond butter sauce and add extra coconut aminos. It’ll be just as tasty!
  • Make these into a taco bowl or serve with cassava tortillas.

Can you make these tacos ahead of time?

These tacos are best fresh, but you can definitely make the components ahead of time separately and assemble when you’re ready to enjoy them.

thai chicken tacos on plate with sauce

You’ll also love…

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Thai Chicken Tacos (Paleo, AIP)

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Yield: 3 tacos 1x
Print Recipe

Description

These Thai chicken tacos are made with soy-free marinated chicken, a fresh slaw, and an almond butter sauce instead of peanut sauce. They’re gluten-free, paleo, and can be made AIP-friendly.

Ingredients

Scale

For the almond butter sauce (omit for AIP)

  • 1/2 cup almond butter
  • 3 tbsp coconut aminos
  • 1/4 cup water
  • 1 tbsp avocado oil
  • 2 tsp lime juice
  • 1 tsp coconut sugar
  • Salt to taste

For the chicken & marinade

  • 1 lb chicken breast, cubed
  • 2 cloves garlic, minced
  • 3 tbsp coconut aminos
  • Juice of one lime
  • 2 tsp cilantro, chopped
  • 1/2 tsp coconut sugar
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil

For the tacos

  • 3 tortillas (I use siete almond flour tortillas, use this for AIP)
  • 1/3 cup shredded cabbage
  • 1/4 cup shredded carrots
  • 1 tbsp cilantro, chopped
  • 1 tbsp green onion, chopped

 

Instructions

For the almond butter  (omit for AIP)

  1. Combine the ingredients for the almond butter sauce in a saucepan and stir well to combine. Slowly heat over medium-low heat to allow the almond butter to become liquid and the sauce to become creamy. Stir well and set aside to serve later.

For the chicken 

  1. Add the chicken to a large bag (or bowl) and toss with marinade ingredients (reserving the oil). Place in the fridge and allow to marinate for 30-60 minutes.
  2. Heat the oil over medium heat and add the chicken along with the marinade ingredients. Cook the chicken for 3-4 minutes on each side until cooked through and the internal temperature reads 165 F.

To assemble 

  1. If desired, carefully crisp the edges of the tortillas over an open gas stove. Use tongs to carefully remove.
  2. Divide the chicken among the three tortillas and top with shredded cabbage, carrots, cilantro, and almond butter sauce.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 taco
  • Calories: 677
  • Fat: 41.8g
  • Carbohydrates: 34.6g
  • Fiber: 6.5g
  • Protein: 44.6g