Thai Chicken Tacos with Peanut Vinaigrette

• 1/4 cups Water
• 1/4 cups Coconut Milk
• 1/2 cups Rice Wine Vinegar
• 3/4 cups Peanut Butter (cashew Butter Or Almond Butter May Be Substituted)
• 2 Tablespoons Tamari
• 1 Tablespoon Lime Juice
• 1 Tablespoon Fresh Cilantro, Finely Chopped
• 1/2 cups Canola Oil, Plus More As Needed
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Ground Cumin
• 1 teaspoon Red Pepper Flakes
• 1- 1/2 pound Boneless Skinless Chicken Breast
• 1/2 teaspoons Salt
• 1/4 Tablespoons Black Pepper
• 14 ounces, fluid Canned Coconut Milk
• 16 whole Flour Or Corn Tortillas (more As Needed)
• 1 cup Red Cabbage, Chopped
• 2 whole Large Carrots, Finely Diced
• 1 whole Large Cucumber, Seeds Removed And Finely Chopped
• 1 whole Red Bell Pepper, Seeds And Stem Removed, Finely Chopped
• 3 whole Green Onions, White And Green Parts Finely Chopped
• 6 ounces, weight Feta Cheese, Crumbled
• 1/4 cups Fresh Cilantro, Chopped
• 1 Tablespoon Toasted Sesame Seeds (garnish)

1. Begin by preparing your vinaigrette.
2. In a medium bowl, combine the water, coconut milk, rice wine vinegar, peanut butter (cashew butter or almond butter), tamari, lime juice, cilantro, canola oil, black pepper, ground cumin and red pepper flakes.
3. Whisk vigorously until the dressing is smooth.
4. If you wish for it to be thinner, add more canola oil.
5. If you wish for it to be thicker, add more peanut butter.
6. Cover and refrigerate 1 cup of the dressing.
7. Set the rest aside.
8. Season your chicken with salt and pepper and place in your slow cooker.
9. In a bowl, whisk together the remaining peanut vinaigrette (not the cup that you put in the fridge) and coconut milk.
10. Pour the mixture over the chicken.
11. Put the lid on and cook the chicken on high for 3-4 hours (low for 8-10 hours), or until the chicken begins to fall apart.
12. Once your chicken has cooked, remove it from the slow cooker and transfer to a cutting board.
13. Shred the chicken with 2 forks and set aside.
14. Pull out your tortillas and heat them if desired.
15. Assemble your tacos by layering chicken, cabbage, carrots, cucumber, red bell pepper, green onions, feta and cilantro on top of the flour or corn tortillas.
16. Drizzle the tacos with your reserved, refrigerated peanut vinaigrette and garnish with toasted sesame seeds.
17. Serve and enjoy!

water, coconut milk, rice, peanut butter, tamari, lime juice, fresh cilantro, canola oil, black pepper, ground cumin, red pepper, chicken, salt, black pepper, coconut milk, flour, red cabbage, carrots, cucumber, red bell pepper, green onions, cheese, fresh cilantro, sesame seeds

Taken from tastykitchen.com/recipes/main-courses/thai-chicken-tacos-with-peanut-vinaigrette/ (may not work)