Thai Chicken Tacos With Cabbage Slaw Recipes

THAI-STYLE TACOS

Thai-Style Tacos image

Provided by Geoffrey Zakarian

Time 20m

Yield 6 servings

Number Of Ingredients 23

Ingredients

1 cup very thinly sliced cabbage
1 cup shredded green papaya
1 cup shredded cucumber
2 tablespoons rice wine vinegar
1/2 teaspoon sugar
Juice of 2 limes
Kosher salt and freshly cracked black pepper
1/2 cup chopped scallions
1/4 cup smooth peanut butter
2 teaspoons soy sauce
1 teaspoon mirin
1 teaspoon hot sauce
1 teaspoon grated ginger
1 lime, zested and juiced
1 clove garlic, grated on a zester
Kosher salt and freshly cracked black pepper
1/2 rotisserie chicken, skin and bones discarded, meat shredded
6 corn tortillas, toasted
1/2 cup peanuts, chopped
1/2 cup fresh cilantro leaves
1/2 cup fresh Thai or Italian basil leaves
1 red jalapeno or Fresno chile, very thinly sliced
Lime wedges, for garnish

Steps:

For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.

THAI CHICKEN TACOS WITH CABBAGE SLAW

Thai Chicken Tacos With Cabbage Slaw image

This is from the BH&G June 2011 issue. I make mine without the fish sauce, but only because I am allergic to all things fish :( If you an have it, by all means do. It adds even more flavor to the dish. Do NOT skip on the cilantro or lime. These are the things that make this so delicious and brings an authentic flavor to the dish. I prefer to use small, flour tortillas myself.

Provided by LilPinkieJ

Categories Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 large lime, halved
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1/4 cup chopped fresh cilantro
1 large shallot, finely chopped
3 garlic cloves, minced
1 tablespoon fish sauce
2 teaspoons soy sauce
1/2-1 teaspoon crushed red pepper flakes
1/2-1 teaspoon hot chili sauce (such as Sriracha)
2 tablespoons vegetable oil
16 corn tortillas, heated
2 cups shredded napa cabbage
1/2 cup shredded carrot
1/2 cup sliced green onion
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
1/4 cup coarsely chopped peanuts
1/4 cup rice vinegar

Steps:

CABBAGE SLAW::.
In a bowl toss cabbage, carrot, green onion, radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss. Set aside.
Tacos::.
Juice one lime half (about 1 tbs); cut remaining into wedges. In a bowl, stir together chicken, cilantro, shallot, garlic, lime juice, fish sauce, soy sauce, pepper and chili sauce. Cover and refrigerate one hour.
In a large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.
TO SERVE::.
Layer two tortillas. Top with chicken and cabbage slaw. Serve with remaining cabbage slaw and lime wedges.

Nutrition Facts : Calories 484.9, Fat 17.2, SaturatedFat 2.6, Cholesterol 72.6, Sodium 735.5, Carbohydrate 52.2, Fiber 8.8, Sugar 3.6, Protein 33.8

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