1 lime, halved
1 pound skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
1/4cup chopped fresh cilantro
1 shallot, finely chopped
3 cloves garlic, minced
1 tablespoon fish sauce
2 teaspoons reduced-sodium soy sauce
1/2teaspoon crushed red pepper
1/2teaspoon hot chili sauce (such as Sriracha)
2 tablespoons vegetable oil
16 corn tortillas, heated
1 recipe Cabbage Slaw
Directions
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, 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 5 minutes or until chicken is cooked, stirring 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
Ingredients
2cups shredded napa cabbage
1/2cup shredded carrot (1 medium)
1/2cup sliced green onions (4)
1/3cup sliced radishes
1/4cup snipped fresh cilantro
1/4cup coarsely chopped peanuts (optional)
1/4cup rice vinegar
Directions
In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.
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