Thai Chicken Tacos


1 lime, halved

1 pound skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces

1/4 cup chopped fresh cilantro

1 shallot, finely chopped

3 cloves garlic, minced

1 tablespoon fish sauce

2 teaspoons reduced-sodium soy sauce

1/2 - 1 teaspoon crushed red pepper
1/2 - 1 teaspoon hot chili sauce (such as Sriracha)

2 tablespoons vegetable oil

16 corn tortillas, heated

Cabbage Slaw (see 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, and 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


2 cups shredded napa cabbage

1/2 cup shredded carrot (1 medium)

1/2 cup sliced green onions (4)

1/3 cup sliced radishes

1/4 cup snipped fresh cilantro

1/4 cup coarsely chopped peanuts (optional)

1/4 cup rice vinegar


In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.

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