Chicken Tacos with Bok Choy & Radish Slaw

These tacos are fabulous. They are simple to prepare and bursting with farm fresh flavors. Taylor loved them so much and requested that I make them again for our neighbors who will be joining us for dinner at the farm this weekend. The bok choy and radish slaw is delicious on its own and can be served in many other ways as a side salad or even garnished on top of a burger. These particular tacos tasted extra delicious after a long and hot day spent in the dirt. I hope you all enjoy them as much as we do.

Ingredients:

Chicken

•     zest and juice of 1 lime
•     1/4 cup low sodium tamari sauce (or soy sauce)
•     2 teaspoons honey
•     1/4 teaspoon crushed red pepper flakes
•     1/4 cup fresh cilantro, roughly chopped
•     1 (2 inch) piece fresh ginger, minced
•     2 chicken breasts, cut into roughly 1 inch chunks
•     2 Tablespoons peanut oil

Bok Choy & Radish Slaw

•     1 medium sized head of bok choy, stems and leaves very thinly sliced
•     1 bunch of radishes, greens removed (save for another use) and very thinly sliced
•     1/4 cup peanut oil
•     2 tablespoons low sodium tamari (or soy sauce)
•     juice and zest from 1/2 a lime
•     1 Tablespoons toasted sesame oil
•     1 Tablespoon honey
•     1 teaspoon freshly grated ginger
•     1 clove of garlic, minced

Tacos

•     peanut oil for frying
•     8 corn tortillas
•     fresh cilantro for serving

Directions:

1. To make the chicken, combine all the ingredients except the peanut oil in a medium bowl and let the chicken marinate at room temperature for about 25 minutes (you can also marinate the chicken in the fridge overnight)
2. While the chicken marinates prepare the slaw. Toss the thinly sliced bok choy and raidshes in a large bowl. In a smallere bowl whisk together the remaining ingreidents. Pour the dressing over the bok choy and raidshes and toss until well combine.
3. Heat the peanut oil in a large skillet over medium heat. Remove the chicken from the marinade and cook for about 3-5 minutes per side or until the chicken is no longer pink on the inside. Remove from the heat and set aside.
4. Wipe out the pan the chicken was cooked in and heat the remaining peanut oil over medium hight heat. Fry each tortilla for about 1 minute per side or until lightly browned and crisp.
5. Divide chicken between fried tortillas and top with the bok choy and radish slaw and a few sprigs of fresh cilantro.