Thai Chicken Tacos

For Chicken:

2 T lime juice
1 lb boneless, skinless chicken breasts or tenders, cut into 1/2" pieces
1/4 C fresh cilantro, chopped
1 large shallot, chopped
3 cloves garlic, minced
2 tsp soy sauce
1/2-1tsp crushed red pepper
1/2-1 tsp chili sauce
2 Tbs vegetable oil (or olive)

For Slaw:

2 C shredded napa cabbage
1/2 C shredded carrot
1/2 cucumber, cut into matchsticks
10 snap peas, cut in quarters
1/2 C sliced green onions
1/4 C fresh cilantro, chopped
1/4 C peanut butter
1/4 C + 2 Tbs rice vinegar

16 corn tortillias, heated

To make Chicken, combine everything except the oil and marinate at least one hour, up to overnight. Heat oil in a medium skillet, pour in chicken mixture and cook until done, about 5 min.

To make Slaw, combine veggies in one bowl. Mix peanut butter and vinegar with a whisk in a small bowl. Pour vinegar mixture over cabbage mixture, toss to coat.

To serve, layer 2 tortillias. Top with chicken and slaw. Serve with remaining slaw and garnish with lime wedges if desired.