Coconut Chicken Taco Bowls with Peanut Slaw

These coconut chicken taco bowls put a Tex-Mex twist on some tasty Thai flavors. Creamy coconut chicken, salty peanuts and fresh toppings combine for a meal that's nothing short of delish. Get ready to feast, because you'll be dishing these bowls up in under an hour.
Prep 45 Minutes
Total Time 45 Minutes
Servings 8

Ingredient List

  • 1 tablespoon vegetable oil
  • 1 1/4 lb boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/2 cup canned coconut milk (not cream of coconut)
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon chile garlic sauce
  • 1 tablespoon packed brown sugar
  • 1 teaspoon grated fresh gingerroot
  • 3 cups shredded baby spinach
  • 1 cup coarsely shredded carrots
  • 4 green onions, thinly sliced on the bias
  • 1 package (6.7 oz) Old El Paso™ Flour Soft Tortilla Bowls (8 Count)
  • 1/4 cup chopped salted roasted peanuts
  • 1/4 cup chopped fresh cilantro leaves
Recipe Continues Below


  1. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until no longer pink in center. Stir in coconut milk and taco seasoning mix. Reduce heat to medium; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened.
  2. Meanwhile, in medium bowl, beat peanut butter, vinegar, soy sauce, chile garlic sauce, brown sugar and gingerroot with whisk. Add spinach, carrots and green onions; toss to coat.
  3. Heat bowls as directed on package. Divide spinach mixture among bowls. Divide chicken mixture among bowls; top each with peanuts and cilantro.

Expert Tips

  • To shred spinach, remove any long stems, then stack leaves, roll up like a cigar and thinly slice.
  • To save a little time when making these taco bowls with coconut chicken, opt for bagged pre-shredded carrots.
  • Unsweetened coconut milk is usually found in the global foods aisle of the grocery store. It may have separated while in the can; just stir to blend it.


  • 1 Serving Calories 290 (Calories from Fat 130);  Total Fat 14g (Saturated Fat 5g ,Trans Fat 0g);  Cholesterol 45mg;  Sodium 620mg;  Potassium 350mg;  Total Carbohydrate 20g (Dietary Fiber 2g ,Sugars 4g);  Protein 20g
  • % Daily Value: Vitamin A 80%;  Vitamin C 6%;  Calcium 6%;  Iron 10%
  • Exchanges: 1 Starch;  1/2 Vegetable;  2 1/2 Lean Meat;  1 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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