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Thai Larb Taco Boats

Recipe sponsored by Old El Paso

When the weather starts getting warm, I begin looking for foods that are light, refreshing, and cool. These Thai Larb taco boats fit the bill on all the criteria. With vibrant ingredients like lime, mint, and cucumber, you could eat these mini boats on the hottest night of the summer and not feel weighed down.

The first time I ate Thai Larb, I didn’t know what to expect. I was at a very authentic Thai place and the menu was not written in English. I pointed at a dish and hoped for the best. At first I was a bit turned off by it being served cold, but after a few bites I was hooked! Each forkful was spicy, salty, and fresh. The biggest surprise was the crunchy rice powder sprinkled over the dish. It adds a unique crunch that I had never experienced before
Mix cooke dground chicken with lime juice, fish sauce, and chile paste. then add the mint, scallions, and shallot. Serve with lots of lime, cucumber, and toasted rice powder. You make the rice powder by crushing up raw rice and cooking it until browned in a dry frying pan. It adds a great toasty crunch to the taco boats! One great thing about these is how they are meant to be served cold, so you can make the chicken mixture way ahead of time and then just fill the boats when you are ready to eat.

Thai Larb Taco Boats

  • 1/2 cup Rice
  • 1 pound Ground Chicken
  • 3 Limes plus more for garnish
  • 1 tablespoon Fish Sauce
  • 2 tablespoons Thai Chile-Garlic Paste
  • 2 small Shallots sliced thin
  • 5 Scallions sliced thin
  • 1/2 cup Chopped Mint
  • 1 tablespoon Honey
  • 16 Old El Paso Mini Taco Boats
  • 2 small cucumbers sliced into matchsticks

Instructions

  1. Use a spice grinder, coffee mill, or mortar and pestle to crush the rice into a powder.
  2. Put the rice powder into a dry frying pan on low heat and toast for about 30 minutes until lightly browned. Set aside.
  3. Meanwhile, cook the chicken in a frying pan with a little oil. Cook until lightly browned and crumbled. Pour the cooked chicken into a mixing bowl.
  4. Add the limes, fish sauce, chile paste, shallots, scallions, mint, and honey. Mix well.
  5. Fill the taco boats evenly with the chicken. Top with the toasted rice and the cucumbers. Serve.