Thai Chicken Tacos

Thai Chicken Tacos

Taco Filling
1 lime, halved
1 lb. skinless, boneless chicken breasts, cut into 1/2" pieces
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 cloves garlic, minced
2 tsp soy sauce (we use reduced sodium)
1 tsp crushed red pepper
1 tsp Sriracha (or other hot chili sauce)
2 tbsp veggie oil
8 tortillas, corn or flour

1. Juice half the lime.  Save the other half to squeeze over tacos. 
2. In a bowl mix chicken, cilantro, shallot, garlic, lime juice, soy sauce, crushed red pepper and sriracha.  Cover and refrigerate for an hour or so. 
3. Cook chicken in hot oil over medium-high heat for 5 minutes or until chicken is no longer pink in the center. 
4. Divide into tortillas, top with recipe below, squeeze fresh lime juice on top. 

Taco Topping
2 cups shredded napa cabbage
1/2 cup shredded carrot
1/2 cup slided green onions
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts
1/4 cup rice vinegar

1. Mix all ingredients except rice vinegar.
2. Add rice vinegar and toss. 

Notes: This recipe will feed 3-4 people.  It's our favorite new recipe this season! If you have time to spare, make homemade flour tortillas. 

Recipe Origination: "Better Homes and Gardens"