thai chicken tacos*

These tacos are TO DIE for! They are one of many new additions to my new menus that we are about 3 weeks into right now, with 2 weeks left to go. There are so many new amazing recipes that I need to share with you all, but I think that these are my very favorite so far. The marinade is so amazing, but the icing in the cake is the cabbage slaw. You HAVE to make the cabbage slaw! It is crunchy, tangy and sweet. Really, the only word to describe this whole dish is simply amazing.

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.

Cabbage Slaw
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.

-alyssa*