I hope you all like fusion recipes because these tacos are pretty amazing! Mexican and Thai just happen to be my two favorite cuisines, and the mash up of both of them is doubly delicious. The only thing that really makes them Mexican is the corn tortilla, so it’s much more of a Thai dish, but eating something out of a corn tortilla is way more exciting then using spoon.
I live in a really large city where if you’re craving some kind of food there’s a good chance you can get it within an hour. But, for some reason, we’ve only ordered Thai food once while we’ve lived here and it was terrible.
That was on my birthday, which happened to be about three weeks after I had given birth, and I was so excited. We got the food home, dug in, and then all just looked at each other with major disappointment. Since then we’ve just made Thai food at home, and it never disappoints.
If you’re familiar with my blog, She Likes Food, you know that I’m obsessed with tacos. I love them because you can get really creative and stuff the tortillas with all kinds of ingredients. These chickpea and tofu Thai peanut tacos are one of my new favorite creations, and I think once you make them you will agree with me!
There’s tons of flavor from the peanut sauce and lots of crunch from the slaw. They’re also ready in just 30 minutes, so you can’t lose.
For the slaw:
For the tacos:
Make the slaw:
Make the tacos:
Use maple syrup and a vegan variety of peanut sauce if you'd like to keep these tacos vegan.
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