Thai-Style Chicken, Cabbage, and Peanut Sauce Tortillas

Ingredients:

cole slaw

• 1 cup very thinly shredded red cabbage
• 1 cup green papaya, peeled with a vegetable peeler
• 1 cup cucumber, sliced
• 2 tbsp. l. rice vinegar
• 0.5 tsp sugar
• Juice of 2 limes

Chicken and sauce

• 0.5 cup chopped green onions
• 1/4 cup creamy peanut butter
• 2 teaspoons soy sauce
• 1 tsp. mirin rice sauce
• 1 teaspoon hot sauce
• 1 teaspoon grated ginger
• Zest and juice of 1 lime
• 1 clove of garlic, grated
• Half a grilled chicken, skinless and boneless, mince the meat

Taco

• 6 corn tortillas, toasted
• 0.5 cup chopped peanuts
• 0.5 cup fresh cilantro leaves
• 0.5 cup fresh basil leaves
• 1 red jalapeño or Fresno chile, very thinly sliced ​​(optional)
• Lime wedges, for serving

Preparation:

1. Kale and Papaya Coleslaw:
   
   In a medium bowl, combine the cabbage, green papaya, and cucumber. Toss with vinegar, sugar, and lime juice. Season with salt and pepper and set aside.
2. Chicken and sauce:
   
   In a separate bowl, combine the green onions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic, and about 2 tablespoons of water (you may need more or less water depending on how thick you want the sauce to be). Season with salt and pepper to taste. Generously baste the chicken with the sauce to moisten it.
3. Serving tacos:
   
   Place the chicken on toasted tortillas, drizzle with a little peanut sauce, and use tongs to add some cabbage. Sprinkle with peanuts, cilantro, basil, and chili, and serve with lime wedges.