Thai Tacos

I’m taking Taco Tuesday to another level! Mexican and Thai come together in this recipe for a fun and flavor-packed fusion taco. Combining different world cuisines on the same plate is the best way to experiment with spices, flavors, and unique ingredients. The vibrant flavor combination of zesty lime, sweet maple syrup, and an array of Mexican and Thai spices is infused into the meaty cauliflower and walnut taco filling and topped with the perfect combination of sweet and sour cabbage and mango coleslaw. And the savory peanut sauce puts an exclamation point at the end of this flavor sentence.

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Ingredients

10-12 corn tortillas

Sweet and Sour Slaw

1 (14 oz) bag pre-chopped coleslaw
2 cups finely diced mango or pineapple (fresh or frozen)
4 green onions, thinly sliced
¼ cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon lime juice
¼ teaspoon sea salt or to taste

Filling

1 small (12 oz) head cauliflower (or 16 oz bag frozen riced cauliflower)
1 1/2 cups walnuts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ tablespoon maple syrup
1 teaspoon ginger paste
2 tablespoons lime juice
2 tablespoons low sodium tamari sauce
1 teaspoon sriracha

Peanut Sauce

2 tablespoons water
3 tablespoons all-natural peanut butter
1 tablespoon rice vinegar
2 tablespoons lime juice
1 tablespoon low sodium tamari sauce
1 teaspoon ginger paste
2 garlic cloves
1 teaspoon sriracha sauce

Garnish Options:

½ cup crushed peanuts
½ cup chopped cilantro

Kitchen Tools

Baking sheet
Parchment paper
Food processor
Small, medium and large mixing bowls
High-powered blender
Large spoon
Measuring cups and spoons
Chef knife
Cutting board

Prep time: 30 minutes

Cook time: 30 minutes

Yield: 10-12 tacos

‍ Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Place the slaw ingredients into a medium-sized bowl and toss. Cover and refrigerate until ready to use.
Soften taco shells by wrapping the corn tortillas in a slightly damp cloth or paper towel and microwave for 30 seconds.
Drape each tortilla over two bars of your oven rack and bake for 8-10 minutes. Watch them carefully as they can burn quickly. Remove and set aside.
Place the cauliflower and walnuts into a food processor and pulse until evenly ground into rice-sized pieces.
Place the mixture into a large bowl with the remaining filling ingredients. Mix thoroughly until well combined, making sure to distribute the flavors thoroughly.
Evenly spread the cauliflower/walnut filling onto the prepared baking sheet and bake for 30-40 minutes stirring midway through to prevent over-browning and burning around the edges.
While the filling is baking, prepare the peanut sauce. Place the sauce ingredients into a small blender and blend until smooth and creamy.
To build your tacos, spoon the cauliflower/walnut filling into taco shells then add the sweet mango slaw. Top with peanut sauce and your choice of garnish.

✏️Tips and Hints

You can skip the taco shells and place the filling and slaw in a lettuce bowl or on top of a bed of greens.
It also pairs beautifully with a baked sweet potato!
For those of you who love a meatier texture, you can replace the cauliflower/walnut filling with Butler Soy Curls!

Thai Tacos Grocery List

Produce

14 oz pre-chopped coleslaw
2 cups diced mango OR pineapple (fresh OR frozen)
4 green onions
¾ cup cilantro
1 head cauliflower
5 tbsp lime juice
2 tsp ginger paste OR freshly grated ginger
2 garlic cloves

Grains, Nuts & Seeds

1 ½ cups walnuts
½ cup crushed peanuts (optional garnish)

Condiments & Sauces

3 tbsp rice vinegar
2 tbsp maple syrup
2 tsp sriracha sauce
3 tbsp low sodium tamari sauce

Breads, Wraps and Buns

10-12 corn tortillas

Canned and Jarred Goods

3 tbsp all-natural peanut butter

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