Thai chicken tacos

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Nb persons: 0
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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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