Thai Veggie Tacos

5 from 1 vote

These unique Thai veggie tacos are a fun and easy fusion food you can make for dinner in about 20 minutes.

Servings tacos

Prep Time 10

Cook Time 10

Total Time 20

Equipment

Wok or large sauté pan

Ingredients

2 cups water
1 cup jasmine rice dry
½ tablespoon vegetable oil
1½ tablespoons minced ginger
2 teaspoons minced garlic
1 medium red bell pepper sliced into 2-inch long strips
1 cup shredded carrots
½ head green cabbage sliced
4 medium scallions sliced
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1¼ cups peanut sauce
20 4-inch flour tortillas

US Customary - Metric

Instructions

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.

Notes

Serving suggestions: These vegetarian tacos are on the lighter side, so we recommend serving them alongside other Asian dishes (like pork dumplings or spring rolls), or planning to eat about 5 tacos per person if you're serving them by themselves! Check out our blog post above for some more serving suggestions.

Storing & reheating leftovers: Store the rice and veggies in separate air-tight containers in the fridge for up to 4 days. To reheat, warm in the microwave for about 1 minute per serving. You can also reheat the rice and eat the veggies cold, straight from the fridge.

If you find the rice is a little dry, try adding a splash of water before reheating - this will help to rehydrate the rice as it reheats.

Author: Nicole and Alex

Calories: 93kcal

Course: Dinner, Lunch, Main Course

Cuisine: Fusion, Thai

Keyword: bell pepper, cabbage, carrots, flour tortillas, garlic, ginger, jasmine rice, peanut sauce, rice vinegar, scallions, sesame oil, soy sauce, tacos, vegetable oil, vegetarian

Nutrition