Mission Street Tacos Corn Tortillas, warmed
cup Creamy unsweetened peanut butter
Tbsp Soy sauce
Tbsp Fresh lime juice
Piece fresh ginger, peeled and minced
Garlic clove, minced
tsp Red pepper flakes
Tbsp Vegetable oil
Chicken breasts, boneless and skinless, cut into 1/2" cubed chunks (about 1lb)
cups Red cabbage, finely shredded
Red bell pepper, seeded and very thinly sliced
Large carrot, peeled and shredded
cup Cilantro, chopped
Chopped green onion
In a large skillet heat oil over medium-high. Add chicken and salt and cook. Stir until cooked through, about 5 minutes.
In a medium saucepan over medium-low whisk together peanut butter, soy sauce, lime juice, ginger, garlic, red pepper flakes, and ½ of cup water. Keep warm, whisking occasionally.
Serve chicken with 2 stacked tortillas per taco. Top with cabbage, pepper, carrot, cilantro, and green onion. Drizzle tacos with peanut sauce.