Thai Chicken Tacos
from Better Homes and Gardens Magazine
1 lime, halved
1 lb. skinless, boneless chicken breasts or tenders, cut in 1/2 - 3/4-inch pieces
1/4 cup cilantro
1 large shallot, finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce (we left this out due to allergies)
2 tsp. soy sauce
1/2 to 1 tsp. crushed red pepper
1/2 to 1 tsp. Sriracha chili sauce
2 Tbsp. vegetable oil
16 corn tortillas
Cabbage Slaw (recipe below)
Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl, stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper & chili sauce. Cover; refrigerate 1 hour.
In large skillet, cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
To serve, layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.
In a bowl, toss 2 cups shredded cabbage, 1/2 cup shredded carrots, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro. Add 1/4 cup rice vinegar (my FAVORITE); toss.