Thai Chicken Tacos

These are becoming a party staple in this house! I made them for our "Beat the Heat Bash" in August and again last week for a girls' night. They are super easy and all the components can be made ahead of time, which is good if you rush around last minute like me. Now the name is a bit misleading, the pickles are the only "Thai" part of these, but if you added in some peanut sauce they might become a bit more authentic. If you are not serving as a meal feel free to cut burrito sized tortillas into 2 inch circles and make a two bite snack.

Thai Chicken Tacos
makes 15 tacos

Small Flour Tortillas
1 lb chicken tenders
Thai Pickles (recipe follows)
1/2 red cabbage, shredded finely
2 carrots, shredded finely
Toasted sesame seeds
Sesame garlic Asian sauce (I used Simply Enjoy, from Stop & Shop)

Toss the chicken tenders with 3 Tbsp sauce and let sit for 1 hour. Heat skillet over medium heat, add sesame seeds and cook until the turn a golden brown. Remove immediately and set aside. In the same pan cook tenders until done, you do not want a crunchy crust, just cook through adjusting temperature if they are getting too brown. Let chicken cool for 10 minutes, then shred into a bowl using two forks or your hands. Add 1-2 Tbsp more sauce to taste and set aside. To build your tacos layer the ingredients starting with chicken, veggies, then pickles. Top with a sprinkle of sesame seeds.

Thai Pickles
1 Cumber
1/4 small red onion
1/4 cup white sugar
1/3 cup rice vinegar
1/4 cup water
1/4 tsp salt
1/4 tsp red pepper flake

Slice cucumber in half the long way and seed. Cut into paper thin slices. Slice onion into thin slices. Place into a Tupperware. Bring remaining ingredients to a boil and cook for 5 minutes, stirring until sugar dissolves. Pour over cucumber and onions. Let sit in the fridge for 2 hours then drain and serve. The pickles are good on fish tacos as well!