THAI CHICKEN TACOS

THAI CHICKEN TACOS
These tacos offer a delightful blend of flavors that are guaranteed to make you happy.  They are tangy and at the same time sweet.  Olivia substituted green onions for the cucumbers.  The colorful, crispy vegetables included in this tantalizing taco make it a winner.  If you have never tried peanut sauce or made it yourself, you really should try this.  If you or your family enjoy tacos, and you are ready to think outside the box, give this a whirl. You won't be sorry.
-Nanette

(recipe from:  www.dinneratthezoo.com)

THAI CHICKEN TACOS

 

Serves: 8 tacos (4 servings)

INGREDIENTS

• For the chicken:
• 4 boneless skinless chicken breasts
• 1 and ½ cups coconut milk (light is fine)
• ¼ cup soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 2 teaspoons of minced fresh garlic
• 2 teaspoons of minced fresh ginger
• 
  
• 1 cup of shredded red cabbage
• ½ cup of shredded carrots
• ½ cup of thinly sliced cucumber
• ½ cup cilantro leaves
• 8 small flour tortillas (soft taco size)
• salt and pepper to taste
• lime wedges for garnish if desired
• 
  
• For the peanut sauce:
• ½ cup smooth peanut butter
• ¼ cup coconut milk (light is fine)
• 2 teaspoons of lime juice
• 1 tablespoon of soy sauce
• 2 teaspoons of brown sugar
• 2 teaspoons of water

INSTRUCTIONS

1. For the chicken:
2. Combine the coconut milk, soy sauce, brown sugar, lime juice, garlic and ginger in a large resealable bag. Add the chicken and toss to coat. Marinate in the refrigerator for at least one hour, up to 8 hours.
3. Heat an outdoor grill, indoor grill pan or skillet over medium-high heat. Season the chicken on both sides with salt and pepper, place on grill/skillet and cook for 5-6 minutes on each side or until done. Cut the cooked chicken into cubes (approximately ½ inch in size)
4. For the peanut sauce:
5. Combine all of the ingredients in the food processor and process until smooth. Add salt and pepper to taste.
6. To assemble:
7. Warm the tortillas in the microwave. Place the tortillas in a row assembly line style. To each tortilla add 2 tablespoons of shredded cabbage, 1 tablespoon of shredded carrots, 1 tablespoon of cucumber and approximately ¼ cup of chicken. Top with a generous drizzle of peanut sauce and a few cilantro leaves. Serve immediately with lime wedges if desired.

NOTES

Make Ahead: The carrots and cabbage can be shredded a day in advance. The peanut sauce can be made up to 3 days in advance.

NUTRITION INFORMATION

Serving size: 2 tacos Calories: 530 Fat: 20 Carbohydrates: 62 Fiber: 7 Protein: 23