Thai-Style Chicken Tacos w/ Peanut Lime Dressing

When you want something bright, light, and fast for dinner, look no further than these tacos.

They’re a little splurgy without going overboard, got loads of epic texture, AND are completely gluten-free!

Taco Tuesday: let’s do this.

This is a painfully easy recipe that you can make any day of the week, so consider Tuesdays only a suggestion. Like you would expect from a Thai-style dish there’s bold peanut flavor, citrusy tang, and a decent dose of salt. But there’s also tons of crispy crunch, a MEGA punch of freshness (so good), and a mere 30-minute cook time to lure you in.

You start by poaching boneless/skinless chicken breasts in a skillet, which is my favorite way to make in-a-pinch shredded chicken. Not only is this method beyond simple — chicken breasts, seasoning, and broth! — in just 20 minutes you’ll be shredding into juicy, wondrously tender chicken. It’s easy, it’s fast, it’s convenient! So the next time you need shredded chicken for anything, be sure to do this.

While the chicken poaches, get to work on the rest of the tacos. I actually bought pre-shredded carrots and red cabbage for this (whoops), but I did slice the mango and red onion, so there’s that. Point is — Get your veggies sliced and shredded, then make the peanut lime dressing. A simple combination of smooth peanut butter, lime juice, garlic, and oils (sesame + olive) is what you need to make it happen. And if you end up eating a few raw spoonfuls, well DUH. The taste is insanely sweet, tangy, salty, and savory all at once, it’s a literal explosion of Thai flavors. If you want to add some chili flakes for a touch of heat, that’s a great idea. Or maybe a squeeze of Sriracha?


Cooking is about being flexible to your taste buds, so use my recipe as a guideline and get creative from there.

When you’re ready, toss the veggies in a bit of dressing, then save the remainder for the shredded chicken. Nestle both elements into lightly charred tortillas, and that’s it!

Eat, be merry, and enjoy alll the beautiful, summery colors. xo

Thai-Style Chicken Tacos w/ Peanut Lime Dressing


  • TACOS:
  • 1 lb skinless boneless chicken breasts
  • a few dashes salt & pepper
  • 3/4 cup reduced-sodium chicken broth
  • 1 mango, sliced thin
  • 1 small red onion, sliced thin
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 8 – 10 corn tortillas
  • fresh cilantro to garnish
  • crushed peanuts to garnish
  • 1 shallot, finely minced
  • 6 – 7 limes, juiced
  • 1 cup smooth peanut butter
  • 1/4 cup sesame oil
  • 3 tbsps reduced-sodium soy sauce
  • 1/4 cup extra virgin olive oil
  • 1 tbsp crushed or minced garlic


  1. On a cutting board amply coat the chicken breasts in salt & pepper on all sides. Transfer to an unseasoned, small skillet, then pour over with chicken broth until nearly submerged. Poach the chicken, covered, over a medium flame for 15 – 20 minutes until each breast reaches an internal temperature of 165F. Once cooked through, transfer the chicken to large cutting board to rest for several minutes.
  2. Meanwhile, in a small mixing bowl combine all dressing ingredients, whisking well. Start with 6 limes, then add a seventh if you’d like a bit more tang. Next, transfer the sliced mango, onion, cabbage, and carrots to a single mixing bowl, then coat with several tablespoons of dressing, tossing evenly.
  3. Once the chicken is rested, use two forks to shred each breast apart — It will do so easily. Toss the shredded chicken in the remaining peanut-lime dressing, then build your tacos with layers of chicken, vegetables, cilantro, and crushed peanuts. EAT!