Thai Chicken Tacos

Either in the morning or the night before, get your chicken marinating and make the peanut sauce.  Slice your vegetables while your chicken cooks and you've got a quick and delicious meal for supper.  You can serve this with a coconut curry soup or a simple side of rice.

Thai Chicken Tacos

Ingredients

Chicken & Marinade

• 4 boneless skinless chicken thighs
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 3 Tbsp. honey
• 2 Tbsp. avocado oil
• 1 Tbsp. Sriracha
• 4 cloves garlic, grated
• 1" ginger, grated
• 1" lemon grass, grated
• 1/4 cup cilantro, chopped
• 1/4 cup scallions, chopped
• 1/4 cup peanut butter (smooth preferred, but chunky ok if it's what you've got on hand)

• Tacos

• 8 taco tortillas of your choice
• Toppings of your choice: Shredded purple cabbage, shredded carrots, diced red bell peppers, chopped unsalted peanuts, chopped green onions, cilantro, crispy chow mean noodles, sliced radishes, shredded carrots, water chestnuts, sliced cucumbers, etc.

Serves 4
Cook Time: 15 minutes

Combine all marinade ingredients, except peanut butter, in a mason jar; shake vigorously to combine.  Place chicken thighs in a zip-top bag and pour  half the marinade over.  Refrigerate at least two hours or overnight.
Add the peanut butter to the remaining marinade (that has not touched raw chicken) and shake vigorously to combine. Set aside until ready to use.
Heat a medium skillet over medium-high heat, coat in avocado oil and sear chicken on both sides.  Cover and cook until thighs reach 165.  Set aside for 10 minutes before thinly slicing against the grain.
Serve with taco shells and toppings.  Drizzle tacos with peanut sauce