• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
    • About Me
    • Contact
  • Privacy Policy
  • Recipe Index
  • Nourishing & Flavorful Gluten-Free Recipes
  • Subscribe
  • Accessibility Statement
  • Paleo
  • Low-Carb
  • Gluten-Free
  • Whole30
  • AIP

Foodborne Wellness

menu icon
go to homepage
  • Subscribe
  • All Recipes
  • Summer Recipes
  • About
subscribe
search icon
Homepage link
  • Subscribe
  • All Recipes
  • Summer Recipes
  • About
×
Home » Recipes » Gluten-Free

Published: Mar 6, 2018 · Modified: Jan 22, 2021 by Amanda McGillicuddy · This post may contain affiliate links.

Thai Tacos with Spicy Peanut Sauce

Jump to Recipe

These tasty Thai Tacos have just the right amount of crunch and the perfect balance of spice. This fun and unique taco recipe is incredibly nutrient dense, gluten-free and can be made paleo too!

Colorful Thai Tacos with purple cabbage, ground chciken, red bell peppers and cilantro.

Jump to:
  • Making The Peanut Sauce
  • What Coconut Milk Should I Use?
  • What Type Of Peanut Butter Should I Use?
  • How To Make This Sauce Paleo Friendly
  • Low Carb Options
  • Are These Thai Tacos Healthy?
  • How To Make Vegan Thai Tacos
  • Other Ways to Use Peanut Sauce
  • Related Recipes
  • 📖 Recipe

I have said it before and I will say it again, tacos make the perfect edible shovel. They bundle up all the good ingredients and serve as a vessel to your mouth. They are the literal best.

The peanut sauce used in this recipe really pulls these tacos together and is so versatile. Any extra sauce can be held in the refrigerator for up to 7 days.

Making The Peanut Sauce

I know peanut sauce is not for everyone, but to me it's the cat's pajamas. You could spiralize cardboard, cover it peanut sauce and I would commend you for your cooking skills and creativity on a budget. If you have yet to try peanut sauce, this recipe is a great place to start because it is quick and super simple.

As long as you don't have peanut allergies in your family, peanut sauce is a great way to get little ones to eat their veggies because kids love the creamy taste of peanut butter.

Ingredients

  • ⅓ cup coconut milk full fat
  • ¼ cup unsweetened peanut butter
  • 1 tbsp red curry paste
  • 2 tbsp coconut aminos

Simply mix the ingredients together. It helps if the peanut butter jar has been warmed in a glass of hot water for 1 minute to make it easier to stir.

What Coconut Milk Should I Use?

The ingredients you use are very important to this recipe. Choosing the right coconut milk will make this sauce a lot better and easier to mix.

I really like the pourable Simply Coconut Milk from Thai kitchen. It doesn't contain any gums, it doesn't separate too much and can easily be shaken. You can also use just what is needed for the recipe and save the rest. I find it at Walmart but you can purchase it from Amazon as well.

If you do choose a coconut milk that separates, you may want to warm it slightly before making the sauce. This will allow the cream to soften and mix back into the watery part of the coconut milk.

What Type Of Peanut Butter Should I Use?

As far as peanut butter goes, always select an unsweetened. I am partial to the Smucker's, Adam's, Laura Sudder's and Santa Cruz Organics brands. I think they are all under the same umbrella company because they taste the exact same to me. They are made of just peanuts and salt. You should be able to find one at most major retailers.

How To Make This Sauce Paleo Friendly

Turn this peanut sauce into "peanut" sauce by using almond butter instead. You can swap out the peanuts in the recipe with roasted almonds or cashews. All other ingredients used are paleo friendly.

If using almond butter, still select an unsweetened almond butter. I really like the raw almond butter from Trader Joe's. It has a nice, drippy consistency that makes it mix well in to the sauce.

Colorful Thai Tacos with purple cabbage, ground chciken, red bell peppers and cilantro.

Low Carb Options

The ground chicken, peanut sauce and toppings make this meal so delicious you really don't need the tortilla. While eating tacos provides a unique satisfaction as all handheld foods do, you can ditch the tortillas for a lower carb option.

Simply, pile all the delicious Thai taco fillings in a bowl, wrap them in lettuce, or on top of a bed of cauliflower rice for all the flavor but fewer calories and carbs.

Are These Thai Tacos Healthy?

I love me a taco. They are a great way to get people to eat a variety of healthy ingredients. These Thai Tacos are no exception.

This recipe is flavorful, but also highly nutritious. These tacos are loaded with fiber, vitamins C and A, iron, magnesium and potassium.

The coconut milk is a healthy source of medium-chain triglycerides, which can provide immediate energy and keep you fuller for longer.

The chicken and peanuts add a nice amount of protein to the meal which rounds out the macronutrients and will keep you satisfied.

How To Make Vegan Thai Tacos

To make this recipe vegan, you simply substitute tofu for ground chicken. Select a frim tofu. Remove the moisture by squeezing the tofu between a clean towel.

You will cook it as you would the ground chicken in the recipe (using the same spices) by breaking it into crumbles in a pan. Scramble the tofu and add 1 tbsp. of coconut sugar and an additional tbsp. or two of coconut aminos to give it more flavor.

Other Ways to Use Peanut Sauce

This peanut sauce is fantastic because it is super versatile. I save half of the sauce and use it later in the week. Here are some other ideas:

  • Drizzle it on a chicken and veggie stir fry paired with some cauliflower rice.
  • Use it on a variety of veggie noodles. I love it on butternut squash noodles.
  • Try it as a salad dressing. Top the salad with peanuts, basil and bell peppers!
  • Use it to dip raw veggies like carrots or peppers.

Related Recipes

  • Chicken Summer Rolls with Peanut Sauce
  • Thai Peanut Salad
  • Chicken and Rice Peanut Bowls
  • Thai Chicken Lettuce Wraps

📖 Recipe

Colorful Thai Tacos with purple cabbage, ground chciken, red bell peppers and cilantro.

Paleo Spicy Thai Chicken Tacos

Amanda McGillicuddy
These Spicy Thai Chicken Tacos are the perfect way to load up on a veggies and use a tortilla a shovel for peanut sauce. What more could you want? This recipe is gluten free and can be made paleo!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course entrees
Cuisine American, Asian, Thai
Servings 8 tacos
Calories 198 kcal

Equipment

  • Knife
  • Cutting board
  • Whisk
  • Sauce Pan
  • Frying pan

Ingredients
  

Chicken

  • 1 lb ground chicken
  • ½ teaspoon ground ginger
  • ½ tablespoon dried basil
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional
  • ¼ cup coconut aminos

Peanut Sauce

  • ⅓ cup coconut milk full fat
  • ¼ cup unsweetened peanut butter almond butter for paleo
  • 1 tablespoon red curry paste
  • 2 tablespoon coconut aminos

Toppings

  • 2 cups coleslaw mix
  • 1 bell pepper
  • ¼ cup fresh basil shredded
  • 2 tablespoon cilantro finely chopped
  • 2 green onions
  • ¼ cup crushed peanuts crushed, roasted almonds or cashews for paleo
  • 8 grain free tortillas

Instructions
 

Chicken

  • Heat a large non-stick skillet over medium heat. Add chicken and begin to brown and break apart.
  • Once fully cooked, drain any excess moisture from the pan. Add the coconut aminos and spices. Mix spices in well and then remove from heat.
  • While the chicken cooks, heat a small sauce pan over medium heat. Add in all sauce ingredients and whisk together. Allow to cook for several minutes until everything in warm and nicely incorporated. Set sauce aside.
  • While everything is cooking. Begin prepping the veggies. Thinly slice the bell pepper, finely chop the cilantro, shred the basil and chop the green onion.
  • Warm a clean frying pan over medium heat. Cook each tortilla for about 10-15 seconds on each side.
  • Assemble the tacos. Fill the tortillas with veggies and chicken. Top with cilantro, basil, green onions and peanuts and then drizzle with the peanut sauce.

Notes

Save the rest of the peanut sauce in the fridge for 5-7 days. It works great on veggie noodles, with tofu, over a stir fry or as a salad dressing.
Nutrition info does not include tortillas.

Nutrition

Serving: 1tacoCalories: 198kcalCarbohydrates: 8gProtein: 14gFat: 13gSaturated Fat: 4gCholesterol: 49mgSodium: 332mgPotassium: 479mgFiber: 2gSugar: 2gVitamin A: 880IUVitamin C: 26mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!

More Gluten-Free

  • Stack of protein pancakes with dripping syrup and berries.
    Protein Pancakes without Protein Powder
  • Dish of paleo BBQ sauce with a spoon in it.
    Paleo BBQ Sauce
  • Homemade no sugar tomato ketchup on a platter of fries.
    No Sugar Ketchup (Paleo & Date Sweetened)
  • Jar of creamy walnut butter with a spoon in it.
    Walnut Butter with Maple Sugar & Cardamom

Reader Interactions

5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Amanda reading a cookbook bent over a counter in a kitchen.

Hi, I'm Amanda!

I'm a real food foodie and dietitian with passion for sharing home cooked, health-supporting recipes that anyone will love.

More about me

Follow Along to See What I'm Cooking!

  • Pinterest
  • Instagram
  • Facebook
  • TikTok

Popular Recipes

  • Pomegranate feta salad with maple walnuts on a platter.
    Pomegranate and Feta Winter Salad
  • Syrup drizzling over paleo waffles with strawberries and blueberries.
    The Best Crispy Paleo Waffles
  • Jar containing balsamic pickled onions.
    Balsamic Pickled Onions
  • Pile of almond flour cocoa cookies with sea salt on top.
    Almond Flour Cocoa Cookies
  • Gluten-free chocolate cupcakes topped with a swirl of chocolate buttercream frosting next to strawberries.
    Gluten-Free Chocolate Cupcakes with Chocolate Buttercream Frosting
  • Close up of AIP breakfast sausage.
    AIP Breakfast Sausage

Seasonal Content

  • Pile of banana blackberry oatmeal muffins with oats on top.
    Banana Blackberry Oatmeal Muffins
  • Salad on a white platter with arugula, spinach, slivered almonds, dill, mint, and avocado.
    Spinach and Arugula Salad with Avocado + Lemon Dressing
  • Gluten-free blueberry crisp with ice cream scoops on top.
    Gluten-Free Blueberry Crisp
  • Gluten-free blueberry muffins piled on a plate, one with a bite out of it.
    Gluten-Free Blueberry Muffins
  • Salad with salmon filet, mango, avocado, bell pepper, cucumber and a creamy cilantro lime dressing.
    Mango Salmon Salad with Cilantro and Avocado
  • Jar of a creamy green dressing surrounded by limes and cilantro.
    Creamy Avocado Cilantro Lime Salad Dressing (Vegan)

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2024 Foodie Pro on the Feast Plugin

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.