Ingredients
- For the chicken taco:
- 4 boneless skinless chicken breasts
- 1 1/2 cup scoconut milklight is fine
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 teaspoon sof minced fresh garlic
- 2 teaspoon sof minced fresh ginger
- 1 cup of shredded red cabbage
- 1/2 cup of shredded carrots
- 1/2 cup of thinly slice d cucumber
- 1/2 cup cilantro leaves
- 8 small flour tortillassoft taco size
- salt and pepper to taste
- lime wedges for garnish if desired
- For the peanut sauce:
- 1/2 cup smooth peanut butter
- 1/4 cup coconut milklight is fine
- 2 teaspoon sof lime juice
- 1 tablespoon of soy sauce
- 2 teaspoon sof brown sugar
- 2 teaspoon sof water
Instructions
- For the chicken:
- 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.
- 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 1/2 inch in size)
- For the peanut sauce:
- Combine all of the ingredients in the food processor and process until smooth. Add salt and pepper to taste.
- To assemble:
- 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 1/4 cup of chicken. Top with a generous drizzle of peanut sauce and a few cilantro leaves. Serve immediately with lime wedges if desired.
