asian fusion tacos

Chicken. A couple leftover limes. A whole head of cabbage I never used. Teriyaki sauce. Hmmm... this could be something. Serve this delicious twist on a regular taco in warm tortillas, with cabbage, salsa, limes, avocados, and some coconut-cilantro rice on the side. Oh, and tortilla chips. Any excuse for tortilla chips is welcome in this house.


4 boneless, skinless chicken breasts, thawed
1 1/2 cups teriyaki sauce
1/4 cup fresh squeezed lime juice (about 1 medium lime)
1/4 cup rice vinegar (or sub white wine vinegar)
1/4 cup oil
1 t cumin
1 t minced garlic
1 t ground ginger
1 T brown sugar

1. Preheat oven to 350.
2. In a 13x9 (ungreased), combine all liquids & spices with a wire whisk to make the marinade/cooking liquid.
3. Place chicken in marinade and bake for 40 minutes, turning once during cooking.
4. Remove the chicken to a cutting board to shred or slice. Return to marinade to let it soak a few minutes.
5. Serve in warm tortillas or over rice, with cabbage, lime wedges, and salsa.