Thai-Style Tacos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 444
- Total Fat
- 28
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 27
- Cholesterol
- 75
- Sodium
- 624
- Total: 20 min
- Active: 20 min
Ingredients
Slaw:
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
Serving:
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
Directions
- 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.
- 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.
- 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.