Instructions: For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breasts and turn to coat. Cover and marinate in the refrigerator for at least 4 hours.

Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices.

For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.

For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.

To Assemble: Preheat oven to 375 degrees. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil.

Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.

This recipe yields 4 servings.

Comments: Original title as listed is "Black Pepper And Ginger Chicken Taco With Red Curry-Peanut Sauce And Peanut Relish."

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.