Thai Chicken Tacos

This is a recipe from my sweet friend Alicia. I believe she said the make this almost every week?!? I can see why. This is such a pretty dish. We are having it for dinner tonight so we have the chicken marinating and the cabbage slaw chillin in the refrigerator. It all looks so great. Can't wait. We doubled this bad boy for us so we could eat for several meals from this.

Thai Chicken Tacos
Serves 4 (2 taco) servings

Tacos
1 lime, halved
1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2-3/4 inch pieces
1/4 cup chopped fresh cilantro
1 large shallot (didn't have any, so I did a 1/4 red onion & 2 more garlic cloves)
3 cloves garlic, minced
1 Tbsp fish sauce
2 tsp reduced sodium soy sauce
1/2 to 1 tsp crushed red pepper
1/2 to 1 tsp hot chili sauce (such as Sriracha)
2 Tbsp vegetable oil
16 corn tortillas, heated

Cabbage Slaw (put this all in a bowl & toss)
2 cups shredded Napa cabbage
1/2 c shredded carrot
1/2 c sliced green onions
1/3 c sliced radishes
1/4 c chopped fresh cilantro
1/4 coarsely chopped peanuts
1/4 c rice vinegar

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice (added all the juice because my chicken was a little over a pound), fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour (I am going to leave it all day). In large skillet cook chicken mixture in hot oil over medium-high heat 5 min or until chicken is cooked, stirring occasionally.

2. To serve, layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining slaw and lime wedges.

This recipe is from Better Homes and Gardens June 2011