Thai Tacos

By Ingrid Gangestad
So many flavor options, and they are all delicious! Corn or flour tortillas? Green or red curry paste? Red or green cabbage? Yum!
  • Course: Lunch


  • boneless
  • skinless chicken breasts
  • chopped fresh cilantro
  • chopped peanuts
  • coconut milk
  • corn or flour tortillas or hard taco shells
  • finely chopped garlic
  • finely chopped gingerroot
  • fish sauce
  • Lime wedges
  • olive oil
  • red bell pepper strips
  • red or green Thai curry paste
  • shredded cabbage or carrot
  • sriracha sauce
  • Water


  1. In 11-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Sauté chicken breasts in oil 5 minutes per side. Add 1/2 cup water
  2. Heat remaining oil in same skillet over medium heat. Sauté bell pepper, gingerroot and garlic 1 minute. Stir in coconut milk, curry paste and fish sauce. Stir in shredded chicken
  3. Divide chicken mixture among tortillas. Top with cabbage, cilantro and a squeeze of lime. Drizzle with sriracha sauce and sprinkle with peanuts.