Description
Bright, juicy tacos with a tropical coconut-lime twist, perfect for a quick weeknight meal or special occasions.
Ingredients
Scale
- 1 cup full-fat coconut milk
- 2 limes, zested and juiced
- 2 cloves minced garlic
- 1/4 cup chopped cilantro
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 pound thinly sliced chicken (breasts or thighs)
- Corn or flour tortillas
- Shredded cabbage
- Diced avocado
- Extra lime wedges
Instructions
- In a bowl, whisk together coconut milk, lime zest and juice, minced garlic, chopped cilantro, brown sugar, salt, and chili powder.
- Marinate the thinly sliced chicken in the coconut-lime mixture for at least 30 minutes.
- Heat a cast-iron skillet over medium-high heat and add the marinated chicken.
- Cook for 3–5 minutes per side until the internal temperature reaches 165°F.
- Rest the chicken for 5 minutes, slice against the grain, and assemble on warmed tortillas with shredded cabbage, diced avocado, and extra lime.
Notes
For best results, use an instant-read thermometer to check chicken temperature and ensure even cooking by pounding breasts to an even thickness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg