Thai Chicken Tacos

Yesterday we lost someone very very important in the world, Leslie Feinberg.  If you don't know who this is you should read up on the amazing work she did as a transgender pioneer.  In other news this weekend is my mother's 60th birthday so we are going to have a big wonderful dinner Friday night to celebrate.  I will be making the main dish, which will be stuffed cabbage rolls.  I haven't ever made these and they take almost 3 hours to make...hopefully I don't screw them up!  I am constantly searching for new and different recipes because I like the challenge and I love trying new food, especially from different cultures.  If any of you have a recipe from a different culture that you absolutely love, it would be great if you could share it with me.  Tonight I will be making this Pakistani dish with my Lebanese parsley onion salad and saffron rice, it will be delightful.  These adapted tacos were really delicious so enjoy!

Serves 2

The Ingredients

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

3 Tbsp. rice vinegar

1 Tbsp. tamari

salt and pepper

2 Tbsp. olive oil

6 small corn tortillas

2 cups shredded cabbage

1 cup chopped fresh cilantro

1/2 cup thinly sliced green onions

Spicy Thai Coconut Peanut Sauce

The Process

1.  In a large bowl or a Ziplock bag, toss the bite-sized chicken pieces with the rice vinegar and tamari until evenly coated. Let marinate for anywhere from 15 minutes to 4 hours.

2.  In a large saucepan, heat oil over medium-high heat. Remove chicken from marinade with a slotted spoon, and add to pan. Season immediately with salt and pepper. Saute for 5-7 minutes, turning occasionally, until the chicken is cooked through and no longer pink inside. Remove chicken from pan and set aside.

3.  In a bowl mix together cabbage, cilantro, and green onions.  Lay out tortillas on a work surface. Portion out the shredded cabbage mix and cooked chicken into the center of each tortilla. Drizzle the chicken in each tortilla with Thai peanut sauce.