In a medium bowl stir together chicken, cilantro, shallot, lime juice, fish sauce, soy sauce, garlic, crushed red pepper, and chili sauce. Cover and marinate in the refrigerator for 1 hour.
In a large skillet cook chicken mixture in hot oil over medium-high heat about 5 minutes or until chicken is no longer pink, stirring occasionally.
For each taco, stack two of the warm tortillas. Top with chicken mixture and some of the Cabbage Slaw. Serve with the remaining slaw and lime wedges. If desired, garnish with cilantro sprigs and sprinkle with chopped peanuts.
In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.