Thai-Style Chicken Tacos - Better Than Bouillon

Ingredients

• .25 cup grated carrot
• 1.5 cups shredded green cabbage
• .5 cup shredded red cabbage, rinsed and drained on paper towels
• .25 cup white vinegar
• .5 teaspoon sesame seed oil
• 2 teaspoon low-sodium soy sauce
• 2 tablespoon sugar
• 1 tablespoon canola oil
• 1 pound ground chicken, thawed
• 2 teaspoon Better Than Bouillon Reduced Sodium Roasted Chicken Base
• .33 cup canned unsweetened coconut milk (stir coconut milk before measuring)
• juice of 1 fresh lime (about 2 tablespoons)
• 2 teaspoon reduced sodium soy sauce (may substitute with Thai soy seasoning sauce)
• 1.5 teaspoon peeled, freshly grated ginger*
• .5 teaspoon crushed red pepper flakes
• 1.5 teaspoon ground coriander
• 3 small green onions, rinsed, trimmed and thinly sliced
• .33 cup coarsely chopped fresh cilantro leaves
• 12 small flour tortillas
• 1 cup chopped peanuts or cashews for topping tacos (optional)