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Thai Larb Taco Boats
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Thai Larb Taco Boats

A fresh and vibrant Thai ground chicken salad served in mini taco boats and topped with cucumber and crunchy toasted rice powder.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Main Course
Cuisine: American, Mexican, Tex-Mex, Thai
Keyword: Mash-Up, Spicy, Taco
Servings: 16 mini tacos

Ingredients

  • 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

  • Use a spice grinder, coffee mill, or mortar and pestle to crush the rice into a powder.
  • Put the rice powder into a dry frying pan on low heat and toast for about 30 minutes until lightly browned. Set aside.
  • 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.
  • Add the limes, fish sauce, chile paste, shallots, scallions, mint, and honey. Mix well.
  • Fill the taco boats evenly with the chicken. Top with the toasted rice and the cucumbers. Serve.