Thai-Inspired Chicken Tacos with Pickled Salad and Sriracha Mayo

These Thai-Inspired Chicken Tacos are a delightful fusion of flavors, combining the savory taste of ground chicken with the freshness of a quick pickled salad and the spicy kick of Sriracha mayo. Perfect for a unique twist on taco night!

Ingredients

• 1 lb ground chicken
• 1 cup carrots, shredded
• 1/2 cup tofu, crumbled
• 2 tablespoons yellow curry paste
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 8 small taco shells
• Fresh cilantro, for garnish
• Lime wedges, for serving
• 1 avocado, chopped
• 1 jalapeño, sliced

Quick Pickled Cucumber and Red Onion Salad

• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes (optional)

Sriracha Mayo Sauce

• 1/2 cup mayonnaise
• 1-2 tablespoons Sriracha sauce (adjust to taste)
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/2 teaspoon garlic powder

Instructions

1. Prepare the Ingredients:
   • Shred the carrots and crumble the tofu.
2. Cook the Chicken:
   • Heat the vegetable oil in a large skillet over medium heat.
   • Add the ground chicken and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
3. Add the Vegetables and Tofu:
   • Stir in the shredded carrots and crumbled tofu.
   • Cook for another 3-4 minutes until the carrots are slightly softened.
4. Add the Curry Paste:
   • Add the yellow curry paste to the skillet and stir well to coat the chicken and vegetables.
   • Cook for 2 minutes until the curry paste is fragrant.
5. Season the Mixture:
   • Add the soy sauce, fish sauce, sugar, and salt.
   • Stir well and cook for another 2-3 minutes to let the flavors meld together.
6. Assemble the Tacos:
   • Warm the taco shells according to package instructions.
   • Fill each taco shell with the chicken mixture.
7. Prepare the Pickled Salad:
   • Thinly slice the cucumber and red onion.
   • In a small bowl, mix together the rice vinegar, sugar, salt, and red pepper flakes until the sugar is dissolved.
   • Add the cucumber and red onion to the pickling liquid.
   • Let it sit for at least 15 minutes, stirring occasionally.
   • Drain before serving.
8. Prepare the Sriracha Mayo Sauce:
   • In a small bowl, combine the mayonnaise, Sriracha sauce, lime juice, honey, and garlic powder.
   • Stir until smooth and well combined.
   • Adjust the Sriracha or honey to your preferred level of spiciness and sweetness.
9. Garnish and Serve:
   • Top the tacos with the pickled cucumber and red onion salad.
   • Drizzle with Sriracha mayo sauce.
   • Garnish with fresh cilantro, chopped avocado, and sliced jalapeño.
   • Serve with lime wedges on the side.

Enjoy your Thai-inspired chicken tacos with a refreshing pickled topping, spicy Sriracha mayo drizzle, and fresh avocado and jalapeño!