Thai Tacos

In collaboration with scratchDC

Ready in: 30 minutes
Yield: 2 servings (3 tacos each)


6 Tortillas (6 inch)

Choice of Protein
12 oz Chicken
or 12 oz Shrimp
or 12 oz Tofu

+ Protein Marinade
1 tbsp Thai Curry Paste
4 leaves Thai Basil
2 tbsp Ginger
1/2 cup Cilantro
1 Scallion
1 tsp Sugar
1/4 cup Olive Oil
2 tbsp Lime Juice
1 tbsp Fish Sauce

Pickling Brine + Veggies
1/4 cup Rice Vinegar
1/4 cup Water
2 tsp Brown Sugar
1/2 tsp Salt
1/3 cup Onion
1/3 cup Carrot
1/3 cup Jalapeno Rice
1/2 cup Rice
1/4 tsp Salt
1 tbsp Rice Vinegar
1 tbsp Soy Sauce

2 tbsp Olive Oil
1/2 cup Cucumber
2 tbsp Soy Sauce
4 leaves Thai Basil
2 tbsp Apinya Thai Chili Sauce
2 tbsp Apinya Thai Basil Aji Sauce
2 tbsp Apinya Thai Coconut Harissa


1. Mix Thai curry paste, Thai basil, ginger, scallions, sugar, olive oil, lime juice, and fish sauce with choice of protein in a large bag. Refrigerate for 30 minutes or more to marinate.

2. Cook rice in a rice cooker or on top of stove. Mix in rice wine vinegar, salt, and soy sauce. Set aside.

3. Combine rice vinegar, water, brown sugar and salt into small pot for pickling brine. Place the pot on low heat until sugar dissolves. Turn off heat and let cool. Add onion, jalapeno, and carrots. Set aside.

4. Heat up a pan over medium-high heat. Add protein and marinade mixture and cook until done.

5. Heat tortillas in shallow pan over high heat for 20 seconds each to soften.

6. Fill tortillas with stir fry mixture, rice, and pickled vegetables. Top with cucumber, Thai basil, soy sauce, and one flavor of Apinya sauce per taco.