Thai Tacos & Cabbage Slaw

This recipe is inspired from the Cooking Light Magazine.  They are light, simple to make and oh soo yummy!  These are one of my all time favorite, but they do have a little kick, so you may want to adjust spices accordingly if you are cooking for your kiddos! The slaw gives it a refreshing crunch!

Ingredients

3 - 4 boneless skinless chicken breast

juice from 1 lime

1/4 cup chopped cilantro

1 shallot chopped

3 garlic cloves diced

3 tsp. low sodium soy sauce

1/2 tsp crushed red pepper

1/2 tsp hot sauce

1 tsp olive oil

warm whole wheat tortillas

Cabbage Slaw

1 bag of coleslaw

1/4 cup rice vinegar

1/4 cup chopped cilantro

Wash and cube chicken breast.  I often squeeze a little fresh lime juice over it to marinade it for a few minutes.

Make cabbage slaw by mixing in rice vinegar and cilantro and set aside, you may also add sea salt/pepper to taste if you prefer.

Mix juice from fresh lime, chopped cilantro, diced shallot, garlic, soy sauce, crushed red pepper, hot sauce together and let sit for 10 minutes.

Heat pan with oil and add chicken.  Brown chicken until cooked and add the mixture of sauce/spices mentioned in the step above to the pan.  Simmer for 10 minutes.

Serve chicken mixture on a warm tortilla and top with the cabbage slaw.  Easy and Yummy!  Enjoy!