Thai Chicken Tacos

This was a good way to use up some cabbage. It comes from Better Homes & Gardens. For the most part, it was well received by the family.

1 lime halved (about 1 Tbsp. lime juice)
1 lb. boneless, skinless Chicken breast cut into 1/2-3/4 inch pieces
1/4 C. chopped cilantro
1 large shallot finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce (I used oyster sauce. Hoisin sauce would work too)
2 tsp. soy sauce
1/2-1 tsp. crushed red pepper. (I used less than 1/2 because of the kid factor, but there was no heat in the end.)
1/2 tsp. hot chili sauce (I used sweet chili sauce)
2 Tbsp. vegetable oil
corn tortillas (flour would be easier to get down my kids)
1 recipe cabbage slaw.
Toss together:
2 C. shredded napa cabbage
1/2 C. shredded carrot
1/2 C. sliced green onions
1/4 C. chopped cilantro
1/4 C. chopped peanuts (optional)
1/4 C. rice vinegar -- not allowed by my family :(


Combine lime juice with chicken, cilantro, shallot, garlic, fish sauce, soy sauce, pepper and chili sauce in a bowl or bag. Marinate at least 1 hour.

In large skillet cook chicken mixture in hot oil until cooked, about 5 min.

To serve, layer two tortillas (I think this is because the tortillas tear, but I think it would be too dry if layered. Do what you want.) Top with chicken and cabbage slaw.

We liked sour cream on top. I think tomatoes would also be a nice addition.