Thai Chicken Tacos

We love doing Taco Tuesday, but DON'T love the same taco.... or burrito or fajita... every week, so I'm always switching it up. So this is a Thai taco that is kind of like a fajita that looks like a street taco. You don't even have to top them with peppers and onions. They would be great with a shredded red and green cabbage, pickled onions or even shredded lettuce and diced tomato. Actually you can even swap the chicken for tofu if you'd like!

Either way, they were definitely a win!

Also, the cast iron pan and the smallest amount of oil is the secret to getting a nice char and flavor on the chicken and vegetables which is yet ANOTHER win for us! That means you can snack on some popcorn drizzled with olive oil or some nuts for extra oils while you are watching TV later. ;)

1 lb Chicken breast, cut into bite size strips

2 cloves Garlic, minced 

1/2 inch piece Ginger,

2 TBLSP Soy sauce

2 tsp Oyster sauce

1/2 tsp Fish sauce

1 TBLSP Brown Sugar plus 1 tsp

2 tsp Grapeseed or Canola (or any high smoke point oil)

1 medium onion sliced

1 Red Pepper, sliced

12 Street Taco size Flour Tortillas

Cilantro for garnish (optional)

Combine the chicken with the marinade and set aside.

Heat a cast iron pan over medium-medium high heat and add the oil. 

Add the peppers and onions, stirring occasionally, letting them get some charred edges. Remove to a plate when crisp tender.

Put the chicken the pan and cook the same way, getting some brown on the surfaces. Remove to the same plate, with the peppers and onions, when cooked through.

Warm the tortillas over a burner on your stove.

Fill each tortilla with chicken and top with peppers, onions and cilantro.

Makes 4 servings

2 grams unsaturated fat, 0 grams unsaturated fat per serving