The combination of two delicious cuisines (Mexican and Thai) with the added bonus of colorful veggies make these tacos a hit in our household. It helps that they come together pretty easily and work great as leftovers too. With all of that, what’s not to like?
Another reason I love to make tacos is because we have discovered that Eleanor loves burritos. I mean, L-O-V-E, loves them.This love was discovered one day at Chipotle when she and I shared an order of soft tacos and I turned hers into a burrito “like Daddy’s”. Now, I don’t know about you, but when my toddler likes food that I actually approve of, I do a big happy dance inside and figure out ways to incorporate it more often.
That’s where these tacos come in. They are made with corn tortillas, but I serve her taco rolled up in a small flour tortilla – just like a burrito. She’ll even eat some of the veggies this way so I am one happy mama. Of course, I add cheese to her’s too which is another love of hers.
Mom and Dad love that we can eat tacos (again!) and not repeat the same flavors in regular Mexican tacos. Sometimes it’s just the little things in life, ya know? But, honestly, these Thai chicken tacos are super yummy and do not take too much to put together. Some of the ingredients like fish sauce may be an investment if you have not cooked many thai meals, but consider it worth it since you can use it in other meals like Thai chicken pizza (recipe coming soon!) – YUM.
And just look at that colorful plate. It makes me feel healthy just looking at it.
These Thai chicken tacos were delicious and I highly encourage you to try adding them into your menu rotation
Thai Chicken Tacos
A delicious combination of flavors from Mexico and Thailand make for an amazing family dinner.
- 1 lime, halved
- 1 pound skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
- 1/4 cup chopped fresh cilantro
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 2 teaspoons reduced-sodium soy sauce
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon hot chili sauce (such as Sriracha)
- 2 tablespoons vegetable oil
- 16 corn tortillas, heated
- 2 cups shredded napa cabbage
- 1/2 cup shredded carrot (1 medium)
- 1/2 cup sliced green onions (4)
- 1/3 cup sliced radishes
- 1/4 cup snipped fresh cilantro
- 1/4 cup coarsely chopped peanuts (optional)
- 1/4 cup rice vinegar
- Make the cabbage slaw. In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat. Chill until ready to serve.
- Juice one lime half (about 1 Tbsp.); cut remaining half in wedges, set aside.
- In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour.
- 10 minutes before you cook the chicken, heat the oven to 300 degrees. Wrap tortillas in aluminum foil and heat for 10 minutes to soften.
- In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
- To serve, layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.
- Feel free to substitute veggies if necessary. I had purple cabbage on hand so I used it instead of buying napa cabbage. It turned out great and more colorful
Adapted from Better Home & Gardens
Little Green Bow http://littlegreenbow.com/
Want to make these for your family? Consider pinning this recipe so you can come back to it anytime you want.