Best 4 Thai Pork Tacos Recipes

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Tantalize your taste buds with a culinary journey to Thailand, where flavors dance harmoniously in a symphony of sweet, sour, salty, and spicy. Embark on a taste adventure with our Thai pork tacos, a harmonious blend of classic Mexican street food and the vibrant essence of Thai cuisine. Grilled pork tenderloin marinated in a tantalizing blend of Thai herbs and spices takes center stage, nestled in warm tortillas and adorned with a refreshing array of toppings.

Complement your tacos with a delightful assortment of homemade sauces, each offering a distinct dimension of flavor. The classic tomatillo salsa brings a tangy brightness, while the creamy avocado crema adds a cooling touch. For those seeking a spicy kick, the Sriracha-spiked mayo delivers a fiery punch. Experiment with different combinations to create a taco experience that suits your palate.

Our Thai pork tacos are more than just a meal; they are an invitation to explore the vibrant tapestry of Thai flavors. With a symphony of textures and a chorus of spices, these tacos will transport you to the bustling streets of Bangkok or the serene beaches of Phuket. So, gather your ingredients, fire up the grill, and let's embark on a culinary adventure that will leave your taste buds craving more.

Check out the recipes below so you can choose the best recipe for yourself!

THAI-STYLE TACOS



Thai-Style Tacos image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 23

1 cup very thinly sliced cabbage
1 cup shredded green papaya
1 cup shredded cucumber
2 tablespoons rice wine vinegar
1/2 teaspoon sugar
Juice of 2 limes
Kosher salt and freshly cracked black pepper
1/2 cup chopped scallions
1/4 cup smooth peanut butter
2 teaspoons soy sauce
1 teaspoon mirin
1 teaspoon hot sauce
1 teaspoon grated ginger
1 lime, zested and juiced
1 clove garlic, grated on a zester
Kosher salt and freshly cracked black pepper
1/2 rotisserie chicken, skin and bones discarded, meat shredded
6 corn tortillas, toasted
1/2 cup peanuts, chopped
1/2 cup fresh cilantro leaves
1/2 cup fresh Thai or Italian basil leaves
1 red jalapeno or Fresno chile, very thinly sliced
Lime wedges, for garnish

Steps:

  • For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
  • For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
  • For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.

THAI PORK TACOS



Thai Pork Tacos image

Spicy and sweet Thai pork and peppers, served taco-style in a buttered Naan wrapper with tamarind tempura onions and Thai curry peanut slaw. With inspiration from Timothy Delaghetto.

Provided by Food.com

Categories     Thai

Time 50m

Yield 6 tacos

Number Of Ingredients 38

2 tablespoons olive oil
3 garlic cloves, minced
4 red Thai red chili peppers, minced
1 large yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 lb ground pork
1 tablespoon minced gingerroot
1 teaspoon red chili pepper flakes
2 teaspoons sugar
2 tablespoons soy sauce
1/4 cup lime fresh lime juice
1 tablespoon fish sauce
1 bunch Thai basil, roughly chopped
2 large yellow onions, cut into 1/4-inch rings
3 cups vegetable oil
1 1/4 cups flour
1/2 cup cornstarch
1 teaspoon salt
1 tablespoon baking powder
1 cup ice water
1/2 cup tamarind paste
1 tablespoon vegetable oil
3 garlic cloves, minced
2 tablespoons red curry paste
1 1/4 cups creamy peanut butter
1/2 cup hoisin sauce
1/2 cup brown sugar
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon fish sauce
2 cups coconut milk
1 cup shredded napa cabbage
1/2 cup shredded red cabbage
1/2 cup chopped green onion
1 tablespoon minced ginger
1 tablespoon butter
6 small naan bread

Steps:

  • PORK FILLING:.
  • Heat oil in a large skillet. Add garlic and thai chilies and cook about 1 minute or until softened. Add onions and bell peppers, cook for 2 minutes, stirring frequently until peppers and onions are just tender. Add ground pork. Sauté pork and vegetables until the pork is fully cooked, about 5 minutes. Add ginger, chili flakes and sugar. Stir to combine. Deglaze the pan with soy sauce, lime juice and fish sauce, stirring for another minute to combine. Remove the pan from heat and add basil. Toss to combine.
  • TAMARIND TEMPURA ONIONS:.
  • Soak onions slices in ice-cold water for 15 minutes. Drain on paper towels. In a deep saucepan, heat oil to about 360 degrees.
  • Fill a large bowl with ice. In a medium bowl combine flour, cornstarch, salt, and baking powder. Combine ice water and tamarind sauce, then add to the flour mixture, whisk to create batter. Put the batter bowl inside the large bowl of ice. Batter onion slices shaking off excess batter and placing the onion rings into the hot oil. Fry for about 3 minutes until golden brown and crispy. Drain on paper towels.
  • THAI CURRY PEANUT SLAW:.
  • Heat oil in a large saucepan. Add garlic and sauté until the garlic is translucent, about 1 minute. Add curry paste, peanut butter, hoisin sauce, brown sugar, chili powder, cayenne and fish sauce. Reduce to a simmer and cook for 10 minutes. To finish, whisk in coconut milk and bring to a boil. Reduce to a simmer for about 30 minutes till the sauce thickens.
  • In a large bowl, combine Napa and red cabbage, green onion and ginger root. Add soy sauce, peanuts and cilantro. Add 3/4 cup of Thai Curry dressing, toss to combine. Cover and refrigerate until serving.
  • FOR TACO ASSEMBLY:.
  • Toast naan on a large, buttered skillet until golden brown and slightly crispy. Fold the naan to resemble a taco and add 1 large scoop of pork filling. Top with 1-2 tempura onion rings and Thai curry peanut slaw.

Nutrition Facts : Calories 2060.9, Fat 178.4, SaturatedFat 42.4, Cholesterol 60.3, Sodium 1873.3, Carbohydrate 94.1, Fiber 8.6, Sugar 43, Protein 34.9

THAI PORK AND NOODLES



Thai Pork and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Steps:

  • Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
  • Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
  • Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

THAI CHICKEN TACOS



Thai Chicken Tacos image

Inspired by a Vietnamese banh mi sandwich, this recipe is an awesome way to use leftover chicken. If you have a little extra time, let the carrot and cucumber marinate in some rice vinegar before taco time. -Melissa Halonen, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

12 taco shells
1 rotisserie chicken, skin removed, shredded
1 bottle (11-1/2 ounces) Thai peanut sauce, divided
1 medium cucumber, julienned
1 medium carrot, julienned
1/3 cup minced fresh cilantro

Steps:

  • Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through., In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce.

Nutrition Facts : Calories 434 calories, Fat 21g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 589mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 29g protein.

Tips:

  • Use fresh ingredients. The better the quality of your ingredients, the better your tacos will be.
  • Marinate the pork for at least 30 minutes. This will help to tenderize the meat and infuse it with flavor.
  • Cook the pork over medium heat. This will help to prevent the meat from drying out.
  • Use a variety of toppings. This will add flavor and texture to your tacos.
  • Serve the tacos immediately. This will ensure that they are fresh and hot.

Conclusion:

These Thai pork tacos are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a party. With a little planning, you can have a delicious and authentic Thai meal on the table in no time. So next time you are looking for a new and exciting taco recipe, give these Thai pork tacos a try. You won't be disappointed!

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