Thai Chicken Tacos

Ingredients:
1 lb. boneless, skinless chicken breast
1 cup low sodium chicken broth
2 cloves garlic
2 T lime juice, divided
2 T creamy peanut butter
1 T low sodium soy sauce
1/2 t ground ginger
1 T red curry paste
3 packets stevia, divided
1 1/2 T coconut flour (I used cornstarch)
1 Roma tomato, seeded and chopped
1 cucumber, seeded and chopped
1/2 c. chopped red onion
1/4 c. chopped fresh mint
1 T natural rice wine vinegar
2 c. shredded red cabbage
8 - 6 in. corn tortillas

Directions:
Place chicken in slow cooker.  In a blender, combine broth, garlic, 1 T. lime juice, peanut butter, soy sauce, ginger, curry paste, and 2 packets stevia; blend until smooth.  Pour over top of chicken and stir gently to coat.  Cover and cook on low for 6-7 hours, until chicken is tender.
Stir and increase heat to high.  With a slotted spoon, remove chicken and transfer to a cutting board.  Set aside until cool enough to handle.  Remove 1/2 c. broth mixture from the slow cooker and transfer to a small bowl.  Add coconut flour to bowl and stir to form a smooth paste.  Return broth/flour mixture to slow cooker and whisk until smooth; cover.
Preheat oven to 350 degrees.  Arrange tortillas in 2 equal stacks and wrap each stack in foil.  Transfer to a baking sheet and bake for 15-20 minutes, until heated through.
Using 2 forks, shred chicken and return to slow cooker' stir to coat.  Cook for 10 minutes, until heated through.
Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint.  Add vinegar, remaining 1 T lime juice and 1 packet stevia; mix thoroughly.
To assemble, spoon cabbage, chicken, and tomato-cucumber mixture into center of each tortilla, diving evenly.

- Allison