Thai Chicken Tacos With Cabbage Slaw

This is from the BH&G June 2011 issue. I make mine without the fish sauce, but only because I am allergic to all things fish :( If you an have it, by all means do. It adds even more flavor to the dish. Do NOT skip on the cilantro or lime. These are the things that make this so delicious and brings an authentic flavor to the dish. I prefer to use small, flour tortillas myself.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• Thai Chicken Tacos

• 1  large lime, halved
• 1  lb boneless skinless chicken breast, cut into 1/2 inch pieces
• 1⁄4 cup  chopped fresh cilantro
• 1  large shallot, finely chopped
• 3  garlic cloves, minced
• 1  tablespoon fish sauce
• 2  teaspoons soy sauce
• 1⁄2-1  teaspoon crushed red pepper flakes
• 1⁄2-1  teaspoon hot chili sauce (such as Sriracha)
• 2  tablespoons  vegetable oil
• 16  corn tortillas, heated

• CABBAGE SLAW

• 2  cups  shredded napa cabbage
• 1⁄2 cup  shredded carrot
• 1⁄2 cup  sliced green onion
• 1⁄3 cup  sliced radish
• 1⁄4 cup  chopped fresh cilantro
• 1⁄4 cup  coarsely chopped peanuts
• 1⁄4 cup rice vinegar

Directions

1. CABBAGE SLAW::
2. In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
3. Tacos::
4. Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
5. In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
6. TO SERVE::
7. Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.