Disclaimer for “Thai Tacos”: This blog post contains affiliate links to Amazon.com, which means that if you click on the link then I will receive a percentage of the proceeds from your purchase.
If you love Thai and you love Taco Tuesday then you’ll love Thai tacos with Peanut-Lime Cabbage Slaw!
Easy, Easy, Easy Thai Tacos!
This recipe is so ridiculously good – at the same time, it’s so very simple!! It’s perfect for week night cooking. Even better, it’s got great proportions of macronutrients: Lots of protein and veggies… the right amounts of grain/starch and healthy fat. I used premade whole wheat tortillas, but I would have preferred to make my own. Choose the right tortilla for you, based on your dietary needs and food tolerances. Not into the tortilla part? Just serve the meat on top of the cabbage slaw for a delicious “Thai salad” – We eat a lot of veggies, so I usually serve this Thai salad on the plate next to the taco.
Turbo Charge It
If you’re trying to get MORE calories in your diet, then double the coconut milk used and omit the water. The flavor will be delicious.
Don’t break the bank!
If you shop right then it’s inexpensive, too. I got my meat on sale the first time I made this, so the whole recipe ended up costing less than $7 for 3 people. Cabbage is one of the least expensive and most nutrient dense vegetables you can buy. Even better, it’s naturally resistant to pests so it’s often raised with very little pesticides – even if you don’t buy it organic.
Focus on Produce
As always, locally sourced and well-raised/grown ingredients will yield better taste and better nutrition. I use Thai Kitchen’s red curry sauce, which you can find jarred in your local supermarket or on Amazon. I’m not crazy that it has “natural flavors” in it, which are controversial to some, but I can’t find another ready-made one that’s readily available.
- 1 green onion, chopped small
- 3 to 4 tbsp red curry paste (I use Thai Kitchen)
- 1.5 lb ground turkey, chicken or veal (I mixed veal and chicken)
- ¼ tsp salt
- 2 cloves garlic
- 2 tablespoons olive oil
- ½ cup coconut milk
- ½ cup water
- 2 teaspoons sugar OR Stevia OR 1 tablespoon date paste OR Omit
- 2 tablespoons crunchy natural peanut butter OR 1 tablespoon CN PB / 1 tablespoon PB2 Powder
- 2 teaspoons onion powder
- 1 head of cabbage, cut thin or shredded
- Juice of a lime
- Black Pepper
- Whole Wheat Tortillas of Choice
- Coat a large, deep skillet with 1 tablespoon of olive oil.
- Add the garlic and onions. Sautee on medium / medium high heat until translucent.
- Add the red curry paste and mix, stirring for 30 seconds or so.
- Add the ground meat, breaking it into smaller pieces using your spoon. Continue to cook for about 5 minutes.
- Add the coconut milk, water and sweetener (if you choose to use it).
- Reduce heat to medium or medium-low, keeping the mixture at a gentle simmer until most of the liquid evaporates. It should take about 8 minutes. Stir occasionally. Remove the skillet from the heat and let it cool until you can handle the mixture with your hands but it's still warm.
- In the mean time, place your shredded cabbage in a large salad bowl.
- Mix 1 tablespoon oil, ¾ of the lime juice, peanut butter, salt, pepper and onion powder in a small bowl and pour into the cabbage. Mix the salad well, until all the cabbage leaves are evenly coated.
- Spoon the meat mixture into your tortilla and top with some of the cabbage mixture. We like a lot of vegetables with our meal, so I also made a bowl of the cabbage and topped it with some of my meat portion - the "salad version" of the sloppy joe.
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