THAI-STYLE TACOS

Thai-Style Tacos image

Provided by Geoffrey Zakarian

Time 20m

Yield 6 servings

Number Of Ingredients 23

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
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

Steps:

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.