Chicken · Thai · 25 min
Thai Chicken Tacos with Sesame-Ginger Cucumber & Cabbage Salad
- 25 min
- 2–6 servings
- 641 kcal / serving
Citrusy chicken tacos with a crisp cucumber and cabbage salad tucked into warm shells; the miso-ginger dressing adds depth. It's quick weeknight cooking, pairing tender chicken with fresh, crunchy vegetables.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½English cucumber
- 6hard taco shells
- ½lime
- 15 mlmiso paste, white
- ¼ cupsesame ginger dressing
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- 10 mlThai curry paste, red
- English cucumbers
- limes
From the pantry: fish sauce, toasted sesame oil
Cookware
chef's knife · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
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Produce
- ½English cucumber
- ½lime
- ½ (14 oz) bagshredded cabbage (coleslaw mix)
- English cucumbers
- limes
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Bakery & bread
- 6hard taco shells
Sauces, oils & condiments
- 15 mlmiso paste, white
- ¼ cupsesame ginger dressing
- 10 mlThai curry paste, red
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| English cucumber | ½ | 1 | 1 ½ |
| hard taco shells | 6 | 12 | 18 |
| lime | ½ | 1 | |
| miso paste, white | 15 ml | 30 ml | 45 ml |
| sesame ginger dressing | ¼ cup | ½ cup | ¾ cup |
| shredded cabbage (coleslaw mix) | ½ (14 oz) bag | 1 (14 oz) bag | 1 ½ (14 oz) bags |
| Thai curry paste, red | 10 ml | 20 ml | 30 ml |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk curry paste, a drizzle of oil, and a splash of fish sauce in a small bowl to form the marinade.
- Slice the chicken into ½-inch strips, add to the marinade, stir to coat, and let sit for 10 minutes.
- Preheat a nonstick skillet over medium-high heat.
- Add a light coating of oil to the pan, then add the chicken and marinade; cook, stirring occasionally, until the chicken is cooked through, about 5–6 minutes.
- In a medium bowl, whisk together the miso paste and sesame-ginger dressing until smooth.
- Wash, dry, and finely dice the cucumber and add to the bowl with the shredded cabbage; toss to combine and set aside as the salad.
- Cut the lime into wedges and set aside for serving.
- Warm the taco shells as desired, then fill each with a portion of the salad and chicken. Serve with extra salad and lime wedges for squeezing.
Two tips
- Make the salad ahead by mixing the dressing and miso, then refrigerating with the cucumber and cabbage; toss with the dressing just before serving.
- For a different serving style, use lettuce leaves or small tortillas as wraps for the same fillings.
Nutrition per serving
- Calories
- 641 kcal
- Protein
- 45 g
- Carbs
- 40 g
- Fat
- 34 g
- Fiber
- 7 g
- Sodium
- 824 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.