Bangkok Street Taco Fiesta

Allergens

Contains gluten, soy, and peanuts.

Ingredients

• 8 corn tortillas
• 1 cup ground pork
• 1/2 cup crushed peanuts
• 1/4 cup thinly sliced red onion
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup shredded carrots
• 1/2 cup green mango, julienned
• 1/4 cup crushed tortilla chips
• 1 avocado, diced
• 1 lime, cut into wedges
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tsp sriracha
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Cooking oil, for frying

Instructions

1. In a mixing bowl, combine fish sauce, soy sauce, oyster sauce, sugar, sriracha, coriander, cumin, salt, and pepper. Mix well and set aside.
2. Heat cooking oil in a pan over medium high heat. Add ground pork and cook until browned and cooked through. Drain excess oil and add the seasoning mixture to the cooked pork. Stir well and set aside.
3. In another pan, toast tortilla chips in the same pan used for frying the pork, turning golden brown. Crush and mix them with crushed peanuts. Set aside.
4. Assemble the tacos by warming corn tortillas on a griddle or pan. Place a layer of ground pork on each tortilla, followed by sliced red onions, pickled jalapeños, shredded carrots, green mango, cilantro leaves, and diced avocado.
5. Top each taco with the peanut tortilla chip mix. Squeeze lime wedges over the assembled tacos for an extra burst of flavor. Serve immediately.

Chef’s Insight

This recipe is inspired by the lively energy of Bangkok street food markets and combines Thai flavors with Mexican-style tacos for a unique twist on traditional cuisine.

Notes

This dish can be easily scaled up or down depending on the number of servings desired.