Thai Chicken Tacos Recipe
Thai Chicken Tacos Recipe photo by Taste of Home
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Thai Chicken Tacos Recipe

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Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. —Melissa Halonen, Spokane, WA
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 12 taco shells
  • 1 rotisserie chicken, skin removed, shredded
  • 1 bottle (11-1/2 ounces) Thai peanut sauce, divided
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 1/3 cup minced fresh cilantro

Nutritional Facts

2 tacos: 434 calories, 21g fat (4g saturated fat), 62mg cholesterol, 589mg sodium, 31g carbohydrate (14g sugars, 1g fiber), 29g protein.


  1. Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through.
  2. In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce. Yield: 6 servings.
Originally published as Thai Chicken Tacos in Simple & Delicious August/September 2015

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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ms11145 User ID: 1604521 233160
Reviewed Sep. 19, 2015

"Easy recipe. While family liked it well enough, I was informed that they preferred my Thai Wraps recipe instead. So this one probably won't make it on the rotation list. Bottom line if I already didn't have a similar recipe, this one would be a 5 and on the rotation."

gaylene2 User ID: 3368539 231690
Reviewed Aug. 24, 2015

"Really good and easy. Used homemade flour tortillas and it was great. My family loved it!"

kassie1 User ID: 1288048 230803
Reviewed Aug. 6, 2015

"So good! Made it twice this week already. Used soft shell tacos."

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