Uhh, you guys…these tacos…I can’t even begin to explain how insane they were. It was a spur of the moment decision for me to make Thai chicken tacos yesterday. It’s been a while since we had a taco, and the craving was totally there. They ended up being one of the simplest, most satisfying meals I’ve made in a long time. We also have enough leftovers to probably feed us for the rest of the week, so that is, of course, a great bonus. The peanut vinaigrette is much lighter than other peanut sauces I have had/prepared, and was the perfect dipping sauce for these tacos. These tacos are packed full of fresh veggies and the chicken can be thrown in your slow cooker in the morning, and you will have a full meal at dinner time. Yes, it’s simple. We love simple. They also make the perfect lunchtime snack. We paired this recipe with one of the best American IPAs I’ve had in a long while, and the pairing couldn’t be more perfect. If you are longing for a quick weeknight dinner idea, this recipe is for you!
Beer: Crazy Mountain’s Hookiebobb IPA
Style: American IPA
Description: I was extremely impressed with this IPA. It may be one of the most well-balanced IPAs I’ve ever had. It is citrusy, with floral notes, but still has a hint of caramel malt. This, I just love and is why I decided to pair these tacos with it. I wanted something hoppy, but palatable, and this brew fits this description perfectly. It also really compliments the hint of spiciness in these tacos. It fits the bill as an incredible pairing, but is just as tasty all by itself. If you haven’t yet given it a go, I highly recommend that you do so!
These Thai chicken tacos with peanut vinaigrette are the perfect meal for a busy weeknight. They are quick, simple and do not lack in flavor!
- 1/4 cup water
- 1/4 cup coconut milk
- 1/2 cup rice wine vinegar
- 3/4 cup peanut butter (cashew butter or almond butter)
- 2 tablespoons tamari
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, finely minced
- 1/2 cup canola oil (more as needed)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 1 1/2 pounds boneless, skinless chicken breast
- 1 14-ounce can coconut milk
- 1 cup red cabbage, chopped
- 2 large carrots, finely diced
- 1 large cucumber, seeds removed and chopped
- 1 red bell pepper, seeds and stem removed, chopped
- 3 green onions, green and white parts, chopped
- 6 ounce feta cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- toasted sesame seeds (garnish)
- flour or corn tortillas
- Begin by preparing your vinaigrette. In a medium bowl, combine the water, coconut milk, rice wine vinegar, peanut butter (cashew butter or almond butter), tamari, lime juice, cilantro, canola oil, black pepper, ground cumin and red pepper flakes. Whisk vigorously until the dressing is smooth. If you wish for it to be thinner, add more canola oil. If you wish for it to be thicker, add more peanut butter. Cover and refrigerate 1 cup of the dressing. Set the rest aside.
- Season your chicken with salt and pepper and place in your slow cooker (or dutch oven -- see directions below if you are baking the chicken). In a bowl, whisk together the remaining peanut vinaigrette and coconut milk. Pour the mixture over the chicken and cook the chicken on high for 3-4 hours, or until the chicken begins to fall apart.
- Once your chicken has cooked, remove from the slow cooker and transfer to a cutting board. Shred the chicken with 2 forks and set aside.
- Assemble your tacos by layering chicken, cabbage, carrots, cucumber, red bell pepper, green onions, feta and cilantro. Drizzle the tacos with your refrigerated peanut vinaigrette and garnish with toasted sesame seeds.
- Serve warm or cool. Enjoy!
**NOTE** You may cook the chicken in a dutch oven, in the oven. Prepare the dressing the same and cover. Bake on a low 250-275 degrees F until the chicken is cooked through and begins to fall apart. Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Bowls * Whisk * Slow Cooker or Dutch Oven *