Thai Chicken Tacos

1 lime
1 lb chicken
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 cloves garlic, minced
1 Tbsp fish sauce
2 tsp soy sauce
1/2 to 1 tsp crushed red pepper
1/2 to 1 tsp sriracha
2 Tbsp vegetable oil
16 corn tortillas, heated
1 recipe cabbage slaw


1.  Juice one lime half; cut remaining half into wedges.  In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp lime juice, fish sauce, soy sauce, pepper, and siriracha.  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 slaw and lime wedges.  Makes 4 (2 taco) servings.

*Cabbage slaw- buy ready cabbage slaw mix then add 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts, add 1/4 cup rice vinegar; toss.