Thai Chicken Tacos -- The Table Still Holds Us

Diego left on January 15th. We loaded the car the night before — Lisa organizing, Diego methodical, Sofia hovering in the helpful way of someone who doesn't want to hover too much, the twins following Diego from room to room in case he needed something, which he didn't, but they needed to be near him. The house was full and purposeful and nobody said much about what was actually happening.

The morning drive was the four of us — me, Lisa, Diego, Sofia, who asked to come. The twins stayed with my sister. We drove three hours to his campus. We helped carry boxes. We stood in his dorm room, which is small and white and smells of fresh paint and possibility. We assembled his furniture. We ordered pizza and ate it on the dorm room floor because the dining hall wasn't open yet. Then we hugged him and left.

On the drive home Lisa and Sofia talked, which was right. I drove and listened and said very little. About forty-five minutes into the drive I felt something ease in my chest — not grief exactly, but the release of tension I hadn't known I'd been carrying. He's going where he's going. He's ready. I am ready for this to be the next thing. The work of raising him to leave is the same work as raising him to stay: you build the person, and then you trust the person you built.

Made green chile chicken enchiladas when we got home. The family dinner version, the big baking dish, the stacked New Mexico style. Set it on the table at nine PM. The four of us ate together in the kitchen. Sofia ate two portions. Lisa poured wine. I had sparkling water. The table had one more chair than it needed. We ate anyway. The enchiladas were excellent. The kitchen was exactly what it has always been: the place where this family gathers and feeds each other and that's enough.

I had planned enchiladas — the big New Mexico stacked kind, the family version — but when we pulled into the driveway at eight-thirty, I wanted something with a little brightness to it, something that didn’t ask too much of anyone and still felt like a real meal. These Thai chicken tacos were exactly that: quick, layered, a little unexpected, and good enough that Sofia had seconds without being asked. The kitchen did what the kitchen always does. It held us.

Thai Chicken Tacos

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4

Ingredients

• Peanut Sauce
• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• 2–4 tablespoons warm water, to thin
• Chicken
• 1 1/2 pounds boneless, skinless chicken thighs or breasts
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• Salt and black pepper, to taste
• Tacos & Toppings
• 8 small flour or corn tortillas, warmed
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 3 green onions, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup chopped roasted peanuts
• Lime wedges, for serving
• Sriracha or chili garlic sauce, optional

Instructions

1. Make the peanut sauce. Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and garlic in a small bowl. Add warm water one tablespoon at a time until the sauce is pourable but still thick. Taste and adjust lime or honey as needed. Set aside.
2. Season the chicken. Pat chicken dry and season on both sides with garlic powder, ground ginger, salt, and pepper.
3. Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Cook chicken 6–7 minutes per side (thighs) or until cooked through and golden. An internal temperature of 165°F is your target. Transfer to a cutting board and rest 5 minutes.
4. Slice or shred. Thinly slice or shred the chicken with two forks, then toss with 2–3 tablespoons of the peanut sauce directly in the pan over low heat for 1 minute to coat.
5. Warm the tortillas. Heat tortillas one at a time in a dry skillet for 30 seconds per side, or wrap in a damp paper towel and microwave for 30–45 seconds.
6. Assemble the tacos. Layer each tortilla with cabbage and carrots, then top with sauced chicken. Drizzle generously with additional peanut sauce. Finish with green onions, cilantro, and chopped peanuts.
7. Serve. Arrange on a platter with lime wedges and sriracha on the side. Eat together, at the kitchen table, however many chairs you need tonight.

Nutrition (per serving)

Calories: 520 | Protein: 38g | Fat: 22g | Carbs: 44g | Fiber: 5g | Sodium: 680mg