Ingredients:
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 (Sriracha)
2 Tablespoons vegetable oil
16 corn tortillas, heated
1 recipe for Cabbage Slaw (recipe below)
Directions:
Juice one lime half (about 1 Tbsp.); cut remaining half in wedges.
In a bowl, stir together chicken, cilantro, shallot, garlic, the 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 until chicken cooked.
Stir 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 peanuts.
Add vinegar; toss gently to coat.