Do you need a taste sensation to liven up your weeknight meal rotation? Then look no further. These Thai chicken tacos have just the right amount of kick, and are complimented by a crunchy, vinegar-dressed slaw. They are delicious! You won't even miss the cheese and sour cream, I promise.
Start by preparing the chicken. In a large bowl (preferably one that has a lid!) combine the chopped chicken, the shallot,
garlic, fish sauce, soy sauce,
red pepper flakes, lime juice
and chili sauce.
Stir this up so that all the chicken pieces are coated with all the spicy goodness, then cover and refrigerate for at least 1 hour, and up to 4 hours.
Before you cook the chicken, assemble the slaw. In a bowl, combine the coleslaw, green onions,
radishes,
and peanuts.
Drizzle with rice vinegar, then toss to combine. Now, cook the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken
and cook, stirring frequently, until the chicken is cooked through, about 3-5 minutes. Remove the chicken to a bowl.
Heat the tortillas in a dry skillet for 20-30 seconds per side.
To assemble the tacos, spoon the slaw into each tortilla
then top with chicken.
Serve the tacos with any remaining slaw and lime wedges. And get ready to make these a regular part of your dinner rotation!
One year ago: Cajun Shrimp Pasta
Two years ago: Twisted Chicken Tetrazzini
Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tasty Tuesday (#2), Tuesday at the Table, Delectable Tuesday, Tasty Tuesday (#3), Made from Scratch Tuesday, What's Cooking Wednesday, Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Real Food Wednesday, Recipes I can't Wait to try.
Thai Chicken Tacos
For the chicken:
1 lime
1 pound skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup chopped fresh cilantro, or 1 1/2 tsp. dried
1 large shallot, finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce
2 tsp. soy sauce
1/2 tsp. red pepper flakes
1/2 tsp. hot chili sauce (Sriracha)
1 Tbsp. vegetable or olive oil
For the slaw:
2 1/2 cups prepared coleslaw
1/2 cup sliced green onions
1/3 cup sliced radishes
1/4 cup coarsely chopped peanuts
1/4 cup rice vinegar
8 corn tortillas
In a large bowl, stir together the chicken, cilantro, shallot, garlic, 1 Tbsp. lime juice from the lime, fish sauce, soy sauce, red pepper flakes and chili sauce. Cover; refrigerate for at least 1 hour or up to 4 hours.
Meanwhile, just before cooking chicken, prepare slaw. In a bowl, combine coleslaw, green onions, radishes and peanuts. Add rice vinegar; toss to coat.
In a large skillet, heat oil over medium high heat. Add chicken and cook, stirring frequently, until chicken is cooked through, 3-5 minutes.
Heat tortillas in a dry skillet for 20-30 seconds on each side.
To serve, divide slaw between the tortillas and top with chicken. Serve with lime wedges and any remaining slaw. Makes 8 tacos.
adapted from Better Homes and Gardens
Do you need a taste sensation to liven up your weeknight meal rotation? Then look no further. These Thai chicken tacos have just the right amount of kick, and are complimented by a crunchy, vinegar-dressed slaw. They are delicious! You won't even miss the cheese and sour cream, I promise.
Start by preparing the chicken. In a large bowl (preferably one that has a lid!) combine the chopped chicken, the shallot,
garlic, fish sauce, soy sauce,
red pepper flakes, lime juice
and chili sauce.
Stir this up so that all the chicken pieces are coated with all the spicy goodness, then cover and refrigerate for at least 1 hour, and up to 4 hours.
Before you cook the chicken, assemble the slaw. In a bowl, combine the coleslaw, green onions,
radishes,
and peanuts.
Drizzle with rice vinegar, then toss to combine. Now, cook the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken
and cook, stirring frequently, until the chicken is cooked through, about 3-5 minutes. Remove the chicken to a bowl.
Heat the tortillas in a dry skillet for 20-30 seconds per side.
To assemble the tacos, spoon the slaw into each tortilla
then top with chicken.
Serve the tacos with any remaining slaw and lime wedges. And get ready to make these a regular part of your dinner rotation!
One year ago: Cajun Shrimp Pasta
Two years ago: Twisted Chicken Tetrazzini
Find more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday, Tasty Tuesday (#2), Tuesday at the Table, Delectable Tuesday, Tasty Tuesday (#3), Made from Scratch Tuesday, What's Cooking Wednesday, Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Real Food Wednesday, Recipes I can't Wait to try.
Thai Chicken Tacos
For the chicken:
1 lime
1 pound skinless, boneless chicken breasts, cut into bite sized pieces
1/4 cup chopped fresh cilantro, or 1 1/2 tsp. dried
1 large shallot, finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce
2 tsp. soy sauce
1/2 tsp. red pepper flakes
1/2 tsp. hot chili sauce (Sriracha)
1 Tbsp. vegetable or olive oil
For the slaw:
2 1/2 cups prepared coleslaw
1/2 cup sliced green onions
1/3 cup sliced radishes
1/4 cup coarsely chopped peanuts
1/4 cup rice vinegar
8 corn tortillas
In a large bowl, stir together the chicken, cilantro, shallot, garlic, 1 Tbsp. lime juice from the lime, fish sauce, soy sauce, red pepper flakes and chili sauce. Cover; refrigerate for at least 1 hour or up to 4 hours.
Meanwhile, just before cooking chicken, prepare slaw. In a bowl, combine coleslaw, green onions, radishes and peanuts. Add rice vinegar; toss to coat.
In a large skillet, heat oil over medium high heat. Add chicken and cook, stirring frequently, until chicken is cooked through, 3-5 minutes.
Heat tortillas in a dry skillet for 20-30 seconds on each side.
To serve, divide slaw between the tortillas and top with chicken. Serve with lime wedges and any remaining slaw. Makes 8 tacos.
adapted from Better Homes and Gardens
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