A new twist on tacos! Thai Green Curry Tacos are a fabulous Asian/Mexican fusion recipe to try. Gluten-free, vegan, and allergy-friendly, these tacos will make for a delicious and healthy dinner or lunch!
The lack of taco sharing on this blog is abominable! Actually, I take that back. Overall, I have shared 3 taco recipes, but none have been within the past year! I’m not even sure when I originally made these, but they’ve been waiting to be posted for quite some time. A fresh, healthy, “green” recipe seems perfect to share in January as well! “Traditional” tacos aren’t necessarily associated with healthy food, but there are so many light and beautiful options out there now!
We used to eat tacos weekly when I was growing up. 100% NOT gluten-free, dairy-free, or vegan. We’re talking Old El Paso and ground beef. My mom always made it a fun dinner though. She’d lay out all the toppings in separate bowls and create a “taco bar” on the dinner table for my brother and I to each create our personalized tacos. We were the “semi-homemade” family to a T!
In 2017, branching out of traditional family dinners and making more exotic offerings at home is all the buzz. So take a classic, the taco, and make it extra special! Thai Green Curry Tacos! Fusing some Asian cuisine with Mexican for the ultimate delicious taco recipe. Filled with green curry, hearts of palm, snow peas, lemongrass, mushrooms, green onions, and a whole host of more flavor enhancers! Of course, all enclosed in a crunchy blue corn taco shell (wishing they made green corn shells…). These tacos with take your semi-homemade dinner to 100% homemade, healthy, and delicious!
Thai Green Curry Tacos
- 1 Box Blue Corn Taco Shells
- 1 Cup Sliced Hearts of Palm
- 1 Cup Snow Peas (sliced)
- 1 Cup Chopped White Mushrooms
- 2 Green Onions (chopped)
- 2 TB Fresh Chopped Cilantro
- 1 Piece (2 inches) Fresh Lemongrass (sliced)
- Juice + Zest of 1 Lime
- 2 TB Lite Culinary Coconut Milk
- 1 TB Thai Green Curry Paste
- 1 Tsp Minced Garlic
- ¼ Tsp Ground Ginger
- Heat the coconut milk in a large saute pan for 2 minutes over medium-low heat and then add all other ingredients to the pan. Saute the veggies until soft, about 5 minutes.
- Serve the veggie mixture in the blue corn taco shells.
An easy weeknight dinner or what? And if you’re reading this on Monday, you know what tomorrow means…TACO TUESDAY! Dinner all ready and planned out for you. Healthy and delicious for the new year, plus a new exotic and exciting flavor for all those hungry mouths at the table to try (and love)! Thai Green Curry Tacos beat Old El Paso any day 😉
So tell me:
+ What was one of your weekly easy dinner staples growing up?
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