Black Pepper and Ginger Chicken Taco with Red Curry-Peanut Sauce and Peanut Relish

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Chicken marinade:

1 cup soy sauce

2 tablespoons peanut oil

2 tablespoons finely chopped fresh ginger

4 cloves garlic, finely chopped

1 tablespoon coarsely ground black pepper

4 boneless chicken breasts

Salt

Red Curry-Peanut Sauce:

2 tablespoons peanut oil

1 tablespoon red curry paste

2 tablespoons soy sauce

1 cup coconut milk

2 tablespoons fresh lime juice

2 tablespoons smooth peanut butter

Salt and freshly ground pepper

Peanut Relish:

1/4 cup chopped peanuts

1/4 cup chopped pistachios

Salt and pepper

Assemble:

8 blue corn tortillas, (6-inches each)

1/2 cup grated Monterey Jack cheese

1/2 cup grated white cheddar cheese

1/2 red onion, finely sliced

1/4 cup finely chopped cilantro

Cilantro, for garnish