These unique Thai veggie tacos are a fun and easy fusion food you can make for dinner in about 20 minutes.Jump to Recipe
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For May’s Taco of the Month, we have a slightly more creative recipe to share: Thai veggie tacos! These fun vegetarian tacos are a unique idea to help switch up taco night. By serving some of our favorite Thai flavors in one of our favorite Mexican dishes, we ended up with a super easy and fun fusion taco that was too good not to share.
This recipe follows the traditional taco filling principles, just with a Thai twist. Jasmine rice, topped with a Thai veggie filling, and smothered with peanut sauce all stuffed into a classic flour street taco tortilla. If you love tacos but are looking to shake up Taco Tuesday, this unique filling makes these tacos the perfect recipe for a fun family dinner.
What Goes In Thai Veggie Tacos?
You’ll need lots of vegetables to make these vegetarian tacos, plus steamed rice, peanut sauce, and tortillas for serving. Here’s a full list of ingredients for our Thai veggie taco recipe:
- Jasmine rice
- Vegetable oil
- Red bell pepper
- Shredded carrots
- Green cabbage
- Soy sauce
- Sesame oil
- Rice vinegar
- Peanut sauce
- 4-inch flour tortillas
Bell pepper, carrots, cabbage, and scallions are often used together in Thai cuisine, along with garlic and ginger for an extra punch of flavor – so these make up the bulk of our Thai veggie tacos.
Steamed jasmine rice brings aromatic flavors and added substance and texture, while the peanut sauce ties everything together! You can either make your own peanut sauce from scratch, or use store-bought. Look for jars labeled “Thai peanut sauce” or “satay sauce” in the grocery store.
How To Make Thai Veggie Tacos
It’s pretty easy to make these Thai veggie tacos at home! All you need is one wok or large sauté pan and about 20 minutes to prep, cook, and assemble everything.
This recipe is fairly similar to our Thai chicken and rice bowls (minus the chicken), so you can follow the same basic method. Here’s how to make our Thai veggie tacos:
- Heat the vegetable oil in a wok or large sauté pan over medium-high heat. Add ginger and garlic, sauté until fragrant, then add the bell pepper, carrots, and cabbage and stir to combine.
- Add the soy sauce, sesame oil, and rice vinegar and stir fry the veggies until they’re slightly soft, about 3 to 5 minutes.
- Next, add the scallions and cook for another minute or so, then remove from heat.
- Finally, warm the tortillas and assemble the tacos: add a spoonful of steamed rice to each tortilla, top with veggies, and drizzle with peanut sauce. Serve immediately.
Don’t forget to get the rice steaming ahead of time (we like to put it on when we start chopping vegetables) so that it’s ready when it comes time to assemble the tacos. Note that stir frying vegetables is a quick process, so it helps to have all your veggies prepped and within reach of the stove before you start cooking.
Since these Thai tacos are on the lighter side there are a couple different ways to best enjoy them:
- Eat them alongside other Thai appetizers or sides such as spring rolls, pork dumplings, or lettuce wraps
- Add some stir fried chicken to the tacos to make them more filling
- Serve as an appetizer at a party or gathering
- Or just eat a lot of them! They sure are good enough to!
No matter how you choose to serve them, we promise these will be one of the most unique taco recipes you’ve ever tried.
Storing & Reheating Leftovers
Since these tacos consist solely of rice, a veggie filling, and peanut sauce, leftovers are super easy to store and enjoy the next day. Simply store the veggie filling and rice in separate air-tight containers in the refrigerator for up to 4 days.
Once you’re ready to enjoy these Thai tacos again, the veggies can either be served right from the fridge or reheated in the microwave – about 1 minute per serving. You can reheat the rice in the microwave, too. If you find the rice is a little dry, try adding a splash of water before microwaving. The steam from the water helps to rehydrate the rice and make it taste freshly made.
Try our unique recipe for Thai veggie tacos and let us know what you think in the comments – is this idea too far out there, or do you love it? Don’t forget to rate, share, and subscribe to our email newsletter if you haven’t yet to keep up with all of our latest recipes.
Love this recipe? You may enjoy these recipes, too:
- Loaded Baked Potato Tacos
- Hawaiian Pulled Pork Tacos
- Breakfast Tacos
- Thai Chicken & Rice Bowls
- Restaurant Style Thai Drunken Noodles
Thai Veggie Tacos
- Wok or large sauté pan
- 2 cups water
- 1 cup jasmine rice dry
- ½ tbsp vegetable oil
- 1½ tbsp minced ginger
- 2 tsp minced garlic
- 1 med red bell pepper sliced into 2-inch long strips
- 1 cup shredded carrots
- ½ head green cabbage sliced
- 4 med scallions sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1¼ cups peanut sauce
- 20 4-inch flour tortillas
- First, bring the water to a boil in a small saucepan. Stir in the rice, cover, and steam over low heat until the water is absorbed and the rice is fluffy, about 20 minutes. Set aside.
- In the meantime, heat vegetable oil in a wok over medium-high heat. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Then add the bell pepper, carrots, and cabbage and stir to combine.
- Next, add the soy sauce, rice vinegar, and sesame oil and stir fry the veggies until they’re slightly soft, about 3 to 5 minutes. Stir in the scallions, cook for another minute or so, then remove from heat.
- Warm the tortillas in batches in the microwave between sheets of dampened paper towels, about 30 seconds per 5 tortillas.
- Finally, assemble the tacos. Fill each tortilla with a spoonful of steamed rice, then fill with veggies and top with a drizzle of peanut sauce. Serve immediately.