Thai Chicken Tacos With Cabbage Slaw - cooking recipe

Ingredients

Thai Chicken Tacos
1 large lime, halved
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon fish sauce
2 teaspoons soy sauce
1/2 - 1 teaspoon crushed red pepper flakes
1/2 - 1 teaspoon hot chili sauce (such as Sriracha)
2 tablespoons vegetable oil
16 corn tortillas, heated
CABBAGE SLAW
2 cups shredded napa cabbage
1/2 cup shredded carrot
1/2 cup sliced green onion
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
1/4 cup coarsely chopped peanuts
1/4 cup rice vinegar

Preparation

CABBAGE SLAW::
In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
Tacos::
Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
TO SERVE::
Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.