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Thai Coconut Curry Tacos

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Author: Erin @ Strawberry Mommycakes


  • 1 lb. chicken breast
  • salt and pepper to taste
  • 1 tsp. coconut oil
  • 2 Tbs. natural peanut butter
  • 1 Tbs. diced green chile
  • 1/2 c. diced tomatoes
  • 2 tsp. lime juice
  • 1 tsp. yellow curry powder
  • 1/4 tsp. onion powder
  • 1/4 ground ginger
  • 1/2 tsp. garlic powder
  • 1 tsp coconut oil
  • shredded cabbage
  • shredded carrots
  • pineapple
  • 2 c. cooked white sticky rice
  • 8 white corn tortillas
  • 1 Tbs. coconut oil


  • Heat pan to medium heat.
  • Tenderize chicken breast by placing it in a plastic bag and pounding with a meat mallet.
  • Add tsp coconut oil to pan.
  • Season chicken with salt and pepper, than add to pan. Sear on each side, then cover pan with a lid. Cook until chicken is no longer pink (time will depend on how thick chicken is).
  • While chicken is cooking, combine peanut butter, green chile, diced tomatoes, lime juice, 1 tsp coconut oil and spices in a bowl. Set aside.
  • After chicken is done cooking, shred it with a fork or in a kitchen aid.
  • Add chicken and sauce back to the pan, heat up and then turn heat to low to keep it warm.
  • Heat up another pan to medium high and add 1/2 tsp coconut oil for each tortilla you fry.
  • Add tortillas to the pan, coat in oil on one side, then flip over. Make sure non of the tortillas are overlapping so they are cooked evenly.
  • Fry tortillas until they are crisp, then set aside.
  • Layer tortillas with rice, meat, cabbage, carrots and pineapple and serve immediately.