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Taste of Storrs

Thai Chicken Taco
Food for Thought food truck, featuring the Thai Chicken Taco

Makes 12 tacos For those of you who cannot get to Storrs for a food truck fix, our friends at Dining Services were kind enough to create and share a make-at-home version of their Thai Chicken Taco, a crowd favorite. Note that the pickled onions need to marinate for a full day.

To make the Chicken Filling:

  • 2 lbs. chicken thigh meat, bone-in
  • 2 tsp. kosher salt
  • 1 tsp. ground black pepper

Fill a medium saucepan halfway with water and bring to a rolling boil. Reduce heat to a slow simmer, add chicken, and cook to an internal temperature of 165 degrees. (Do not let the water come back to a rolling boil.) Strain and let cool. Once cool, pull the chicken from the bones into shreds and discard the bones. Refrigerate until needed. Or simply shred meat from a store-bought rotisserie chicken!

To make the Thai Peanut Slaw:

  • ½ cup peanut butter
  • 1 lime, juiced and zested
  • 2 ½ tsp. sesame oil
  • 1 Tbls. seasoned rice wine vinegar
  • 2 Tbls. soy sauce
  • 3 Tbls. honey
  • 2 cloves garlic, roughly chopped
  • 1 Tbls. ginger, minced
  • ½ cup cilantro, roughly chopped
  • ½ cup vegetable oil
  • ¼ tsp. kosher salt
  • 2-3 tsp. Sriracha chili sauce
  • 4 Tbls. water
  • 1 lb. Kale Vegetable Blend (found at most supermarkets)

Place first ten ingredients (through the oil) in a blender or food processor and blend on high until smooth. Add salt and Sriracha to taste. Blend in water and you have a Thai Peanut Dressing. Place Kale Vegetable Blend in a bowl with the Thai Peanut Dressing, mix together, and chill for about 30 minutes.

To make the Pickled Red Onions:

  • ½ lb. red onion, sliced paper thin
  • ¾ cup apple cider vinegar
  • 10 oz. granulated sugar
  • 2 Tbls. fresh ginger, sliced thin
  • ½ tsp. kosher salt
  • 1 tsp. celery seeds
  • 1 tsp. mustard seeds

Place the thinly sliced onion in a small, heat-proof container with a lid. Place the remaining ingredients in a small saucepan over high heat and bring to a rolling boil. Remove from heat and pour over the onions, so they are covered. Cover and refrigerate for a minimum of 24 hours.

To assemble:

  • 12 (6-inch) flour or corn tortillas
  • 1.5 lbs. Thai Peanut Slaw
  • 6 oz. Pickled Red Onions
  • 3 oz. fresh whole cilantro
  • 12 tsp. scallions

Quickly sauté shredded chicken with a little salt and pepper until warm. Meanwhile, warm the tortilla shells on a very hot grill or flat top or in the oven. Place 2 ounces of pulled chicken meat into each tortilla, top with 1 ounce or more of slaw, followed by a large pinch of pickled onions. Finish each taco off with chopped fresh cilantro (stems and all) and scallions.


  1. I love to try this recipe. Hopefully, I can get it right.

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