Photo: Spencer Davis
Thai Chicken Tacos with Peanut Vinaigrette
24 ingredients
25 min + 4 hr
8
openrecipes
These Thai chicken tacos are lightened-up with a refreshing peanut vinaigrette and they are the perfect weeknight meal!
Estimated Nutrition (whole recipe, rough)
2150
Calories
84g
Protein
99g
Fat
234g
Carbs
Counts 25 of 28 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 25 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Taco | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cups FOR THE VINAIGRETTE:
- ¼ cups Water
- ½ cups Coconut Milk
- ¾ cups Rice Wine Vinegar
- 2 Tablespoons Peanut Butter (cashew Butter Or Almond Butter May Be Substituted)
- 1 Tablespoon Tamari
- 1 Tablespoon Lime Juice
- ½ cups Fresh Cilantro, Finely Chopped
- ¼ teaspoons Canola Oil, Plus More As Needed
- ¼ teaspoons Black Pepper
- 1 teaspoon Ground Cumin
- 1-½ pound Red Pepper Flakes
- ½ teaspoons FOR THE TACOS:
- ¼ Tablespoons Boneless Skinless Chicken Breast
- 14 ounces, fluid Salt
- 16 whole Black Pepper
- 1 cup Canned Coconut Milk
- 2 whole Flour Or Corn Tortillas (more As Needed)
- 1 whole Red Cabbage, Chopped
- 1 whole Large Carrots, Finely Diced
- 3 whole Large Cucumber, Seeds Removed And Finely Chopped
- 6 ounces, weight Red Bell Pepper, Seeds And Stem Removed, Finely Chopped
- ¼ cups Green Onions, White And Green Parts Finely Chopped
- 1 Tablespoon Feta Cheese, Crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes