Thai Chicken Tacos (Paleo, AIP)

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.

Servings tacos

Calories 677

Author Michelle

Ingredients

For the almond butter sauce (omit for AIP)

½ cup almond butter
3 tbsp coconut aminos
¼ 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
½ tsp coconut sugar
¾ tsp salt
¼ 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
⅓ cup shredded cabbage
¼ cup shredded carrots
1 tbsp cilantro chopped
1 tbsp green onion chopped

Instructions

For the almond butter (omit for AIP)

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

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.
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

If desired, carefully crisp the edges of the tortillas over an open gas stove. Use tongs to carefully remove.
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