THAI TACOS WITH A LITTLE HEAT ENJOY DAN:

THAI CHICKEN TACOS WITH SPICY PEANUT SAUCE by CHEF DAN:

Serves 4

16 corn tortillas

INGREDIENTS:

1 pound skinless, boneless tenderloins cut into bite size pieces

1 teaspoon EACH red pepper flakes, fish sauce, and kosher salt

1 tablespoon EACH garlic powder, and ground cumin

1 tablespoon olive oil

SLAW:

1/2-seedless cucumber peeled, halved lengthwise and cut on the bias

2 cups, shredded nappa cabbage

4 scallion, sliced on the bias

1/2-cup radishes, thinly sliced

12 basil leaves, torn

4 springs, mint leaves

3 tablespoon rice wine vinegar

1 tablespoon sesame seed, white or black

SPICY PEANUT SAUCE:

1/4- cup chunky peanut butter

2 tablespoons olive oil

2 tablespoons tamari

1/4-cup coconut milk

1 tablespoon rice wine vinegar

2 garlic cloves, minced

2 tablespoon tamarind

1 tablespoon chili garlic sauce

1 tablespoon brown sugar

DIRECTIONS:

1.   Marinate chicken the spices for up to 1 hour.

2.   Pre-heat a skillet over medium-high heat,

3.   Toss the chicken tender with the spices.

4.   Add oil to the skillet and sauté the chicken for 6-7 minutes.

5.   Toss together the slaw ingredients.

6.   Place all peanut sauce in a blender and blitz until incorporated.

7.   In a very hot skillet or over a gas burner heat tortillas 15 seconds on each side.

8.   Layer two tortillas, top with chicken and slaw.

9.   Drizzle with peanut sauce.

ENJOY DAN:             BON-APPETITE!!