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Spicy Thai Peanut Chicken Tacos

Alexa Shields

Alexa’s Spicy Thai Peanut Chicken Tacos are easy to make and likely to become a weeknight favorite for your family as well. Quickly transform rotisserie chicken and jarred spicy peanut sauce for a rich filling that tastes like it’s cooked all day. Mi Rancho Organic Artisan Corn Tortillas are the base for this great chicken mixture and are topped with a tangy carrot and cabbage slaw and chopped peanuts.



  • 1 Rotisserie Chicken, shredded
  • 1 jar Peanut Sauce
  • Mi Rancho Organic Artisan Corn Tortillas
  • 1 Purple Cabbage, thinly sliced
  • Cilantro, chopped
  • 1 bunch Green Onions, sliced thinly
  • 1/4 cup Rice Wine Vinegar
  • 1 tbsp. Honey
  • 1 tsp. Sesame Oil
  • Salt and Pepper to taste
  • Lime Wedges
  • Chopped Peanuts


In a small sauce pan, heat spicy peanut sauce. Toss in chicken and heat until warmed through.

In small bowl, whisk rice wine vinegar, honey, sesame oil, and salt and pepper until combined. In a medium bowl, combine cabbage, carrots, cilantro and green onions. Toss with slaw dressing.

In a hot dry skillet, heat Organic Artisan Corn Tortillas until lightly toasted and beginning to bubble.

Assemble Tacos: Fill each tortilla with generous amount of chicken mixture, cabbage slaw and chopped peanuts. Serve with lime wedges.

*If you have a spicy peanut sauce that you make from scratch, go ahead and use it in this recipe. The jarred sauce and rotisserie chicken is a simple option to make this a quick recipe to create during the busy week.

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