Spicy Lemongrass Coconut Tacos

• Marinade
• 1.5 pounds Chicken Breast
• 1 tablespoon Fresh Ginger- Diced
• 1 tablespoon Fresh Garlic- Minced
• 1 cup Gluten-Free Soy Sauce
• 16 ounces Unsweetned Canned Coconut Milk
• 1 sprig Fresh Lemongrass
• 3 tablespoons Fresh Thai Basil Leaves
• Sauce and Tacos
• 8 Corn Tortillas
• 1.5 cups Shredded Purple Cabbage
• 4 tablespoons Chili Garlic Sauce
• 4 tablespoons Unsweetened Canned Coconut Milk
• 1 teaspoon Lime Juice

1. Mix together all ingredients in marinade. Let sit for 3-12 hours.
2. Cook chicken in marinade at 350 degrees for 20 minutes until cooked throughout.
3. Sauce: mix together chili garlic paste, coconut milk, and lime juice.
4. Warm tortillas (either on stove top or microwave for 30 seconds)
5. Top tortillas with purple cabbage, chicken, and sauce.
6. Enjoy!

marinade, chicken, fresh ginger, fresh garlic, soy sauce, coconut milk, fresh thai basil, tortillas, purple cabbage, garlic sauce, coconut milk, lime juice

Taken from food52.com/recipes/37372-spicy-lemongrass-coconut-tacos (may not work)