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- 1 lime, halved
- 1 pound skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
- 1/4 cup chopped fresh cilantro
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 2 teaspoons reduced-sodium soy sauce
- 1/2 - 1 teaspoon crushed red pepper
- 1/2 - 1 teaspoon hot chili sauce (such as Sriracha)
- 2 tablespoons vegetable oil
- 16 corn tortillas, heated
- 1 recipe Cabbage Slaw
1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.
- 2 cups shredded napa cabbage
- 1/2 cup shredded carrot (1 medium)
- 1/2 cup sliced green onions (4)
- 1/3 cup sliced radishes
- 1/4 cup snipped fresh cilantro
- 1/4 cup coarsely chopped peanuts (optional)
- 1/4 cup rice vinegar
1. In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.
- Servings Per Recipe 4,
- cal. (kcal) 454,
- Fat, total (g) 11,
- chol. (mg) 66,
- sat. fat (g) 1,
- carb. (g) 55,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 4,
- fiber (g) 9,
- sugar (g) 4,
- pro. (g) 34,
- vit. A (IU) 3256,
- vit. C (mg) 32,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 15,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 69,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 596,
- Potassium (mg) 773,
- calcium (mg) 172,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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