~Tasty Tuesday~

Thai food.  We love it in our house.  This recipe is one that I morphed off of a recipe from BH&G June's issue & a dear friend who makes an amazing peanut dressing.  If you like lime, cilantro, a little bit of spice & peanuts you will LOVE this recipe!  Trust me.

Thai Chicken Tacos
1 Pound boneless, skinless Chicken breasts or tenders, cut into 1/2 to 3/4 inch pieces
1 Lime, juiced
1/4 Cup fresh Cilantro, chopped
2-3 Green Onions, chopped
2 Cloves Garlic, minced
1 Tbs. Soy Sauce
1/2 - 1 tsp. Crushed Red Pepper Flakes
1/2 - 1 tsp. Hot Chili Sauce (such as Sriracha)

Mix together all the above ingredients in a large bowl.  Cover & let marinate an hour in refrigerator.
In large skillet, heat 2 Tbs Vegetable Oil over medium-high heat.  Add chicken mixture.  Cook 5-7 minutes or until chicken is done, stirring occasionally.
To Serve: Warm flour (or corn) tortillas, top with chicken & a cabbage slaw (I just used a store bought bag & added a chopped green onion to it).  Drizzle with peanut dressing (recipe below) & top with chopped peanuts (optional).

Peanut Dressing
1/8 Cup Apple Cider Vinegar
3 Tbs. Soy Sauce
1 Tbs. Honey
1 Clove Garlic, minced
1/4 Cup Peanut Butter
Salt & Pepper to taste

Mix together & then slowly whisk in 1/2 Cup Olive Oil until smooth.
(This can be made ahead of time.)

I know that this sounds labor intensive.  I promise you that it isn't.  I made it all ahead of time (during naptime :) formed an assembly line while the chicken was cooking & then we filled our tortillas.  The chicken mixture would be great without the peanut sauce added to it & it would also be great as a lettuce wrap.  The possibilities are endless!

Enjoy!

Rachel