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Thai chicken tacos
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| 1 | lime, halved |
| 1 pound | skinless boneless, chicken, cut into 1/2 inch pieces |
| 1/4 c. | Chopped fresh cilantro |
| 1 | shallot, finely chopped |
| 3 cloves | garlic, minced |
| 1 Tbsp | fish sauce |
| 2 tsp | reduced sodium soy sauce |
| 1/2-1 tsp | crushed red pepper |
| 1/2-1 tsp | hot chili sauce, (sriracha) |
| 2 Tbsp | vegetable oil |
| 16 | corn tortillas, heat |
| Cabbage slaw: | |
| 2 c. | Shredded Napa cabbage |
| 1/2 c. | Shredded carrot |
| 1/2 c. | Sliced green onion |
| 1/3 c. | sliced radishes |
| 1/4 c. | Fresh cilantro |
| 1/4 c. | Coarsely chopped peanuts |
| 1/4 c. | Rice vinegar |
Instructions:
1) juice one half, lime. Cut remaining halfs in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp lime juice, fish sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2) to serve, layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining lime wedges
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