Here's how you make them:
Cut up some boneless skinless chicken thighs, sautee them with curry powder and coconut milk. Serve the chicken in corn tortillas and top them with cabbage, cilantro, and sour cream. Add some Sriracha sauce for a little heat. Dig in!
I made some chorizo fried rice to go with the tacos. Keep in mind, I was feeding 8 people, so you may want to halve everything I did.
For the Chorizo fried rice, which was to die for, you want cooked white rice (day old rice works best). I cooked 4 cups of rice in my cooker, resulting in about 8 cups once done. First, cook up some chorizo ( I used 1 tube of chorizo) in a big skillet, pork or beef, you pick. Once the chorizo is cooked through, add the rice to the skillet, fold in with the chorizo. Add about half of a drained can of pineapple tidbits. You be the judge on how much pineapple you want in your rice. The chorizo makes this a spicy side, but the pineapple compliments it so well. I didn't measure anything out for this meal, I was just winging everything. Those make for the best dinners though.