Thai Tacos

1 lb Thin sliced chicken breast
2 T. TJ's Black Pepper Sauce
2 t. minced ginger
1 lime
1 Bag coleslaw veggies
1/2 bunch of cilantro chopped
3 green onions thinly sliced
1/2 C. mayonnaise
1/2 C. TJ's Peanut Sauce
2 T. rice vinegar
Blue corn or flour tortillas

Combine black pepper sauce, ginger and lime juice in a shallow bowl or plastic bag. Add chicken and marinate for about an hour. Heat grill or broiler. Mix coleslaw veggies, cilantro and onion in large bowl, set aside. Mix mayo, peanut sauce and vinegar in small bowl and set aside. Grill or broil chicken until done, about 4 minutes per side if thinly sliced. (longer for thicker cuts). While chicken is cooking, pour the peanut dressing over the cole slaw mixture and stir to coat. Heat tortillas. Thinly slice chicken against the grain. Serve on warm tortillas and top with coleslaw.





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