Summer break is always a welcome event! Lazy mornings sipping coffee, checking house projects off of "the list", and one of my favorite parts...getting to try new recipes! In the busyness and stress of the the school year, I often slip into the "same old, same old" routine of spaghetti, tacos, eggs, stir fry, and maybe a new dish surfaces on the weekends. During the summer I am able to spend some time reading new recipes, experiment with new flavors, and hopefully put some great food on the table for Tony and friends!Here's this week's favorite...Thai Chicken Tacos (from Better Homes and Gardens, June 2011)
1 lb skinless, boneless chicken breasts, cut in 1/2 inch pieces
1 lime, halved
1/4 cup chopped 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 t tsp hot chili sauce
2 tbsp vegetable oil
8 corn tortillas, warmed
1 recipe Cabbage Slaw (recipe follows)
Juice one lime ; cut remaining half in wedges to serve with tacos.
In bowl stir together lime juice, cilantro, shallot, garlic, fish sauce, soy sauce, red pepper, and chili sauce. Add chicken, cover and refrigerate 1 hour.
In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked.
To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges.
Cabbage Slaw: In bowl toss 2 cups shredded cabbage, 1/2 cup shredded carrot, 1/2 cup chopped red onion, 1/2 cup chopped fresh cilantro. Add 1/2 cup rice vinegar and toss.
