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.
- 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.