Crunchy Peanut Chicken Power Tacos

Looking for a lunchtime hit that’s low‑calorie but high‑protein? These crunchy peanut chicken power tacos let you enjoy a mix of savory, nutty, and fresh flavors all in one bite. In just 35 minutes you’ll serve up a protein punch that’s perfect for busy nights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb (450 g) skin‑less chicken thighs, diced
• 1 cup cooked chickpeas (or canned, drained)
• 1 cup shelled edamame, blanched
• 1 cup diced red bell pepper
• ½ cup diced cucumber
• ¼ cup diced red onion
• ¼ cup chopped fresh cilantro
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp ground coriander
• 1 tsp chili powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 tbsp cornstarch (optional, for extra crisp)
• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 8 small flour tortillas
• Lime wedges and extra cilantro, for garnish

Instructions

1. In a bowl, combine diced chicken, cumin, smoked paprika, coriander, chili powder, salt, pepper, and cornstarch (if using). Toss until evenly coated.
2. Heat olive oil in a large skillet over medium‑high heat. Add chicken and cook 7–8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
3. In the same skillet, stir in chickpeas, red bell pepper, and diced onion; sauté 3–4 minutes until the veggies are bright and tender.
4. While veggies cook, whisk peanut butter, soy sauce, honey, lime juice, ginger, and garlic into a smooth sauce. Set aside.
5. In a small bowl, mix blanched edamame with cucumber, cilantro, and 1 tbsp lime juice to create a fresh salsa. Season lightly with salt.
6. Place tortillas in a dry pan or microwave until pliable. Warm about 10–15 seconds each side.
7. Spread a thin layer of the peanut sauce onto each tortilla, then add a generous spoonful of the chicken–cucumber–pepper mixture.
8. Top with the edamame salsa, drizzle a bit more peanut sauce, and garnish with extra cilantro and a squeeze of lime.
9. Serve immediately with lime wedges on the side for extra zing.

Chef's Note

For extra crunch, lightly dust chicken pieces in cornstarch before the sear. This gives a golden crisp that pairs wonderfully with the creamy peanut sauce.

Make-Ahead Tips

The peanut sauce and edamame salsa can be made up to 2 days in advance and stored in sealed containers. Assemble tacos just before serving for the best texture.

Substitutions

Use boneless turkey or extra‑lite tofu for a lighter protein option; replace flour tortillas with corn or low‑carb tortillas; swap almond butter for peanut butter if allergic; use low‑sodium soy sauce for less salt.