Thai Chicken Tacos with Cabbage Slaw

[The following recipe comes from Irene Sager‘s Bamitbach blog. We’ve posted recipes from her blog before and liked them all. CS]

Detail from photo on Irene Sager’s blog (http://bamitbach.wordpress.com/2012/12/24/estelles-thai-chicken-tacos-with-cabbage-slaw/)

Ingredients

• 1 lime, halved
• l lb skinless boneless chicken breasts, thighs, or tenders, cut into strips, 1/2″ thick.
• 1/4 cup fresh cilantro, chopped
• 1 shallot, sliced
• 3 cloves garlic minced
• 2 tsp  soy sauce
• 1/2 to 1 tsp chili flakes
• 1/2 to 1 tsp hot sauce
• 2 tbsp vegetable oil
• 16 corn tortillas heated

Directions

1. Juice one half of a lime.  Cut remaining half in wedges and set aside.
2. In a bowl combine chicken strips, cilantro, shallot, garlic,  lime juice, soy sauce, chili flakes, and hot sauce.  Cover and refrigerate for at least one hour.
3. In a large skillet cook chicken in hot oil over medium high till cooked, about 1o minutes, stirring occasionally.
4. To serve, layer 2 tortillas (we used only one) top with chicken and cabbage slaw.
5. Serve remaining cabbage slaw and lime wedges on side.

Cabbage Slaw

Ingredients

• 2 cups shredded Napa cabbage
• 1/2 cup shredded carrot
• 1/2 cup sliced green onion
• 1/2 cup sliced radishes
• 1/4 cup chopped cilantro
• 1/4 cup coarsely chopped peanuts (sliced or slivered almonds will also work well)
• 1/4 cup rice vinegar

Directions

1. In a bowl toss the cabbage, shredded carrot, green onion, radishes, 1/4 cilantro,  and 1/4 cup coarsely chopped peanuts.
2. Add 1/4 cup rice vinegar and toss.

As expected, Irene posted another great recipe, so… enjoy, gentle reader, enjoy!

CS