Fajita/Taco Seasoning

3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

I always make the recipe time 4, so that I always have it on hand.

Thai Chicken Tacos

Ingredients•
1 lime, halved
1 lb. skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces
1/4 cup chopped fresh cilantro
1 large onion, finely chopped
3 cloves garlic, minced
1 Tbsp. fish sauce
2 tsp. reduced-sodium soy sauce
1 tsp. crushed red pepper
1 tsp. hot chili sauce (such as Sriracha)
2 Tbsp. vegetable oil
16 corn tortillas, heated or flour tortillas
1 recipe Cabbage Slaw

Directions
1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.
Cabbage Slaw: In a bowl toss together 2 cups shredded napa cabbage, 1/2 cup shredded carrot, 1/2 cup sliced green onions, 1/3 cup sliced radishes, 1/4 cup chopped fresh cilantro, and 1/4 cup coarsely chopped peanuts (optional). Add 1/4 cup rice vinegar; toss.