Tacos are my son’s absolute favorite food.  He would have them every day of the week if I let him. For a while, my son had trouble digesting beef, so I would make tacos with chicken for him.  He loves them any which way, but I wanted to try something different.  I decided to blend my most favorite foods for this recipe, Thai, and Mexican.  It came out delicious.  My kids loved it and ask me to make it all of the time now.  I hope you guys love it as much as we do! Have a wonderful rest of the week!

Thai Chicken Tacos

  • 1 1/2 lbs Organic Boneless Skinless Chicken Breast Cubed
  • 4 Tablespoons Toasted Sesame Or Canola Oil
  • 3 Tablespoons Gluten-Free Peanut Sauce
  • 1 Can Coconut Milk
  • 2 Tablespoons Tamari Sauce (Gluten Free Soy Sauce)
  • 1 Teaspoon Thai Red Curry Paste
  • 2 Handfuls Fresh Cilantro Chopped
  • 1 1/2 Teaspoons Sriracha Or Any Asian Chili Sauce
  • 1 Tablespoon Peanut Butter
  • 2 Teaspoons Minced Garlic
  • 1 Teaspoon Raw Honey
  • 2 Teaspoons Lime Juice
  • 1 Teaspoon Ground Cumin
  • 1/3 Teaspoon Salt (Optional, If Needed)
  • 1/2 Red Bell Pepper Finely Chopped
  • 1/2 Green Bell Pepper Finely Chopped
  • 1 Small Red Onion Finely Chopped
  • 1 Tomato Finely Chopped
  • 4 Tablespoons Vinegar
  • 1 Package Corn Tortillas

Shredded cheese, avocado slices, and sour cream to garnish (optional)

Combine peanut sauce, tamari sauce, coconut milk, red curry paste, cilantro, chili sauce, peanut butter, garlic, honey, lime juice, cumin, and salt into a blender and puree until it forms a uniform mixture. Set aside. In a pot heat oil and add chicken and cook until  color changes from pink to white.  Pour the blended sauce over the chicken and cook for 10 minutes on medium to high heat occasionally stirring.  Cover and cook for another 20-25 minutes on low heat until meat is very tender.  Once the sauce is very thick and meat is tender, use a fork to shred the meat.  In a bowl mix bell peppers, tomato, onion and vinegar. Mix well.  Heat tortillas and top them with chicken, vegetables, and freshly chopped cilantro, serve immediately.  Enjoy!   (NOTE: To make this recipe Casein Free, please omit the shredded cheese and sour cream as toppings. You may use dairy free cheese, like Daiya, instead)

Ambreen Khawaja

Co-founder, Mandala Integrative Medicine