Cook your protein as directed. For this recipe I used oven-baked chicken breast. Set aside. Combine ingredients for the peanut sauce in a food processor until creamy; you may need to add more or less soy sauce to adjust consistency. Cut up your carrots and red cabbage Julienne style and in a small bowl mix with white vinegar and mayonnaise. In a skillet heat olive oil and then fry your corn tortillas until hard but malleable and fold in half to make a taco shape. Once finished, fill your tacos with all the ingredients. Put peanut sauce into a pastry bag to top on tacos, or use as a dipping sauce. Add any other toppings of your choice and enjoy! We used Yai’s Thai Salsa because they go perfectly with Thai/Mexican fusion foods.