Sweet chili chicken tacos with a crunchy cucumber salsa and peanuts on top: it’s a genuinely fun dinner that comes off the stove in under twenty minutes. The sweet chili sauce does a lot of work on the chicken, balancing lime and garlic into something bright and a little sticky. Cucumber salsa is the move over a standard tomato one here; cooler, crisper, and it holds up better in a warm tortilla without going soggy. The chopped peanuts at the end aren’t optional if you care about texture.
How to Make Thai Tango Chicken Tacos
Shred the chicken fine
Fine shreds absorb the sauce more evenly than chunky pieces. Pre-cooked rotisserie chicken works just right here. Warm it in the skillet with the sauce until everything is glossy and coated, about three to four minutes over medium heat.
The cucumber salsa
Make it at least fifteen minutes before serving. The salt draws out a little moisture from the cucumber and tomatoes, which actually helps the salsa bind. Seed the cucumber if yours is watery; English or Persian cucumbers usually don’t need it. Keep it cold until assembly. 
Tortilla choice matters
Small flour tortillas hold everything better than corn here. Warm them in a dry pan for thirty seconds per side so they’re pliable. Cold tortillas crack and the whole thing falls apart before the first bite.
Thai Tango Chicken Tacos
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Sweet chili chicken gets a fun twist in these tacos.
Topped with a vibrant cucumber salsa and peanuts, theyre a fiesta in every bite!
Ingredients
- 2 cups (473 ml) shredded skinless, boneless chicken breast
- 0.5 cups (118 ml) sweet chili dipping sauce
- The juice of one lime
- 1 clove minced garlic
- Cucumber Salsa
- 1 cups (237 ml) chopped Roma tomatoes
- 1 small peeled and chopped red onion
- 1 medium peeled and chopped cucumber
- 0.5 cups (118 ml) chopped green onions
- 1 jalapeno pepper, seeded and finely chopped
- 0.25 cups (59 ml) chopped fresh cilantro
- 2 tbsp fresh lime juice
- 0.25 tsp ground black pepper
- 0.25 tsp salt
- 8 small flour tortillas
- 0.25 cups (59 ml) roughly chopped dry roasted peanuts
Instructions
- Combine chicken, chili sauce, lime juice, and garlic in a medium skillet.
- Cook over medium heat until warmed through.
- In a medium bowl, combine the ingredients for the cucumber salsa, toss gently, and refrigerate until ready to use.
- Serve Thai chicken tacos wrapped in a tortilla and topped with cucumber salsa and chopped peanuts.
Notes
- For a spicier kick, add a finely chopped Thai chili to the chicken marinade.
- To make ahead, prepare the chicken and salsa separately and store in airtight containers in the refrigerator. Assemble tacos just before serving.
- Corn tortillas can be substituted for flour tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 15
- Sodium: 400
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 80
Frequently Asked Questions
What’s the best way to cook the chicken for this recipe?
A slow cooker works well: cook 3 breasts with a cup of chicken broth and garlic powder on low for 6 hours, then shred. A store-bought rotisserie chicken is even faster if you’re short on time.
Can I use corn tortillas instead of flour?
You can, but warm them on a dry skillet first so they’re pliable. Corn tortillas are more fragile and can crack if you load them too heavy, so use smaller portions of filling per taco.
Is there a substitute for sweet chili sauce?
Mix equal parts honey and sriracha with a squeeze of lime juice. It won’t be identical, but it gives you a similar sweet and spicy glaze that works well with the shredded chicken.
