1 lb skinless, boneless chicken breasts, cut into 1/2 to 3/4 inch pieces
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 cloves garlic, minced
1 Tbsp. fish sause
2 tsp reduced sodium soy sause
1/2 to 1 tsp crushed red pepper
1/2 to 1 tsp hot chili sause (such as Sriracha)
2 Tbsp veg oil
16 corn tortillas, heated
1 recipe Cabbage Slaw
Instructions
Juice one lime half (about 1 Tbsp); cut remaining
half into wedges. In a bowl stir together
chicken, cilantro, shallot, garlic, and the 1 Tbsp
lime juice, fish sauce, soy sause, pepper, and
chili sause. Cover; refreigerate 1 hour. In large
skillet cook chicken mixture in hot oil over
medium-high heat 5 minutes or until chicken is
cookied, stirring occasionally.
To serve, layer 2 tortillas. Top with chicken and
Cabbage Slaw. Serve w/ remaining slaw and lime
wedges
Cabbage Slaw- In a bowl toss 2 cups shredded napa
cabbage, 1/2 cup shredded carrot, 1/2 cup sliced
green onions, 1/3 cup radishes, 1/4 cup chopped
fresh cilantro, and 1/4 cup coarsely chopped peanuts
(option). Add 1/4 cup rice vinegar; toss
Originally Submitted
9/4/2011
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