Thai Tacos

By: Ingrid Gangestad

  • Yield:

    6 (2 tacos each) Servings

  • Course:

    Entrée

Ingredients

2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts
1/2 cup water
1/2 cup red bell pepper strips
1 tablespoon finely chopped gingerroot
2 teaspoons finely chopped garlic
1/2 cup coconut milk
2 tablespoons red or green Thai curry paste
1 tablespoon fish sauce
12 (6-inch) corn or flour tortillas, or hard taco shells, warmed
shredded cabbage or carrot
chopped fresh cilantro
lime wedges
Sriracha sauce, if desired
chopped peanuts, if desired

Directions

  1. In an 11-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Sauté chicken breasts in oil 5 minutes per side. Add 1/2 cup water; reduce heat. Cover and simmer chicken 5 to 8 minutes longer or until chicken is no longer pink in center. Remove chicken from skillet. Cool 5 minutes; shred chicken with 2 forks. Wipe skillet clean with paper towel.
  2. Heat remaining oil in same skillet over medium heat. Sauté bell pepper, ginger root and garlic 1 minute. Stir in coconut milk, curry paste and fish sauce. Stir in shredded chicken; heat through.
  3. Divide chicken mixture among tortillas. Top with cabbage, cilantro and a squeeze of lime. Drizzle with sriracha sauce and sprinkle with peanuts.