Thai-Style Tacos

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
Share This Recipe



1 cup very thinly sliced cabbage

1 cup shredded green papaya

1 cup shredded cucumber

2 tablespoons rice wine vinegar 

1/2 teaspoon sugar 

Juice of 2 limes 

Kosher salt and freshly cracked black pepper 

Chicken and Sauce:

1/2 cup chopped scallions

1/4 cup smooth peanut butter 

2 teaspoons soy sauce 

1 teaspoon mirin 

1 teaspoon hot sauce 

1 teaspoon grated ginger

1 lime, zested and juiced 

1 clove garlic, grated on a zester 

Kosher salt and freshly cracked black pepper 

1/2 rotisserie chicken, skin and bones discarded, meat shredded 


6 corn tortillas, toasted

1/2 cup peanuts, chopped 

1/2 cup fresh cilantro leaves 

1/2 cup fresh Thai or Italian basil leaves

1 red jalapeno or Fresno chile, very thinly sliced 

Lime wedges, for garnish 


  1. For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
  2. For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
  3. For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.