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To make these tacos, you need a few key items: - 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 1 can (14 oz) of full-fat coconut milk - 2 tablespoons fresh lime juice - 1 tablespoon finely grated lime zest - 8 small corn tortillas These ingredients create a juicy and creamy base for your tacos. The chicken pairs perfectly with coconut milk and lime, giving it a tropical twist. The right spices make your dish pop. Here are the ones you’ll use: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ½ teaspoon cayenne pepper (or adjust to your taste) - Salt and pepper, to taste Cumin and smoked paprika add depth. Garlic powder brings out the flavor. The cayenne gives a nice kick if you like heat. Toppings bring color and crunch. Consider these: - 1 cup red cabbage, finely shredded - ½ cup fresh cilantro, chopped - 1 ripe avocado, sliced into wedges - Lime wedges, for serving The red cabbage adds a crisp texture. Cilantro gives a fresh taste. Avocado adds creaminess, while lime wedges add zesty flavor when you squeeze them on top. These toppings complete your taco experience. {{ingredient_image_2}} First, take your diced chicken breasts and place them in a large bowl. Add the can of coconut milk, fresh lime juice, and lime zest. Then, sprinkle in the ground cumin, smoked paprika, garlic powder, and cayenne pepper. Don’t forget to add salt and pepper to taste. Mix everything well so the chicken is fully coated. Cover the bowl with plastic wrap and let it sit in the fridge. I recommend marinating for at least 30 minutes. If you have time, let it marinate for up to 2 hours. This step is key for deep flavor. Next, heat a large skillet over medium heat. Once the skillet is hot, pour the marinated chicken and all the coconut sauce into the pan. Cook for about 10 to 12 minutes. Stir it occasionally to ensure even cooking. The chicken will change color and become firm. You want it to be no longer pink inside. The sauce will thicken as it cooks, creating a rich mix. Once done, remove it from the heat. While the chicken cooks, prepare your corn tortillas. Heat another skillet over low heat. Place one tortilla in the pan for about 30 seconds, then flip it. Warm each side until soft and pliable. It does not take long, so keep an eye on them. Once warm, stack the tortillas and wrap them in a clean kitchen towel. This keeps them warm and ready for filling. Now it’s time to build your tacos! Take one warm tortilla and add a generous spoonful of the coconut-lime chicken mixture to the center. Next, top it with a handful of shredded red cabbage. Then, sprinkle some fresh chopped cilantro over it. Add a few slices of creamy avocado next. Finally, serve your tacos with lime wedges on the side. Squeeze fresh lime juice over the top for a burst of flavor. Enjoy your tropical meal! To keep the chicken juicy, marinate it well. Use full-fat coconut milk for richness. Let it soak in the fridge for at least 30 minutes. This allows the flavors to blend deeply. Cook it just until it's no longer pink. Overcooking makes chicken dry. Stir it often for even cooking and to keep moisture in. Warming tortillas is easy. Use a dry skillet on low heat. Heat each tortilla for about 30 seconds on each side. This makes them soft and pliable. If you have a clean kitchen towel, wrap the tortillas in it. This keeps them warm until you're ready to serve. You can also use an oven set to low if you have many tortillas. Want to add more flavor? Try these tips. Add more lime juice for a zesty kick. You can also mix in fresh herbs like mint or basil. For heat, increase the cayenne pepper. If you like sweetness, add a pinch of sugar or honey. Each tweak makes the dish your own. Enjoy experimenting with flavors that you love! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for best results, let it soak in the coconut milk mixture for up to 2 hours to fully absorb the flavors. Perfectly Cooked Chicken: Ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C) for safe consumption. Warm Tortillas Properly: Warm your corn tortillas in a dry skillet, as this helps to enhance their flavor and texture, making them more pliable for filling. Add Extra Crunch: For added texture, consider including toppings like diced radishes or crispy tortilla strips along with the cabbage and avocado. {{image_4}} You can change the chicken to shrimp or pork. Both options add new tastes. Use coconut milk as the base for any protein. Try adding a splash of pineapple juice for a sweet twist. You can also switch lime for lemon. This change gives a bright zing to the dish. To make tacos vegan, use jackfruit or tofu instead of chicken. Jackfruit has a meaty texture and absorbs flavors well. Marinate it just like you would the chicken. For tofu, use firm tofu and cube it before cooking. Add fresh lime juice and spices for great taste. You can make these tacos in different styles. Use lettuce wraps for a fresh, low-carb option. You can also use flour tortillas for a softer bite. Try serving the filling over rice for a taco bowl. This gives you a fun twist on the classic dish. To store leftover coconut lime chicken tacos, first let them cool down. Place the chicken mixture in an airtight container. You can keep it in the fridge for up to three days. Store the tortillas separately to avoid them getting soggy. Wrap them in foil or plastic wrap. This will help keep them fresh. When you’re ready to eat the leftovers, you have a few options. For the best taste, reheat the chicken in a skillet. Heat it over medium heat until warmed through. Stir occasionally to ensure even heating. If you prefer the microwave, place the chicken in a microwave-safe bowl. Cover it with a damp paper towel. Heat in 30-second bursts until hot. Warm the tortillas in a skillet or microwave before serving. If you want to freeze the coconut lime chicken mixture, do it right after cooking. Let it cool first, then place it in a freezer-safe container. It can last in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it in a skillet, just like you would with leftovers. Then, enjoy your tasty meal! To add heat, use cayenne pepper. Start with half a teaspoon. If you want more spice, add another half teaspoon. You can also use fresh chopped jalapeños or a spicy salsa. These options give a nice kick and enhance the flavors of the dish. Yes! You can use shrimp, pork, or beef. Just adjust the cooking time. Cook shrimp for about 5-7 minutes. For pork or beef, ensure they reach the right temperature. This keeps your tacos tasty and safe to eat. Pair your tacos with rice or beans for a filling meal. A fresh salad with lime vinaigrette works well too. You can also serve some tortilla chips with salsa or guacamole. These sides add fun and flavor to your meal. Use corn tortillas, which are naturally gluten-free. Check labels on any added sauces or toppings. Ensure they are gluten-free too. This way, you can enjoy your tacos without worry. Coconut lime chicken tacos are both tasty and simple. We covered key ingredients like chicken and seasonings. I shared step-by-step cooking tips to keep the chicken juicy. Variations help everyone enjoy this dish, from vegan substitutes to spicy tweaks. Proper storage keeps leftovers fresh for later. Experiment and make it your own! Enjoy every bite and have fun creating your perfect taco.

Coconut Lime Chicken Tacos

Delicious tacos filled with marinated chicken in a coconut-lime sauce, topped with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 can full-fat coconut milk (14 oz)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely grated lime zest
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper (or adjust to preference)
  • to taste Salt and pepper
  • 8 small corn tortillas
  • 1 cup red cabbage, finely shredded
  • 0.5 cup fresh cilantro, chopped
  • 1 ripe avocado, sliced into wedges
  • as needed Lime wedges, for serving

Instructions
 

  • In a mixing bowl, combine the diced chicken with coconut milk, fresh lime juice, lime zest, ground cumin, smoked paprika, garlic powder, cayenne pepper, and a generous pinch of salt and black pepper. Mix thoroughly to ensure all chicken pieces are well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours to enhance the flavors.
  • Heat a large skillet over medium heat. Once hot, carefully pour the marinated chicken along with the coconut sauce into the skillet. Cook for approximately 10-12 minutes, stirring occasionally, until the chicken is thoroughly cooked and no longer pink inside. The sauce should begin to thicken slightly.
  • While the chicken is cooking, warm the corn tortillas individually in a separate skillet over low heat for about 30 seconds on each side or until they become soft and pliable. Keep them warm by wrapping them in a clean kitchen towel.
  • Once the chicken is ready, remove the skillet from heat. Begin to assemble your tacos by placing a generous spoonful of the coconut-lime chicken mixture onto the center of each warm tortilla.
  • Top the chicken with a handful of shredded red cabbage, a sprinkle of fresh chopped cilantro, and a few slices of creamy avocado.
  • Serve the tacos warm with lime wedges on the side for an extra burst of zesty flavor when squeezed over the top.

Notes

Arrange the tacos on a colorful platter and garnish with additional cilantro leaves for a vibrant touch. Consider placing the lime wedges in a small bowl for an appealing, rustic presentation.
Keyword chicken, coconut, easy, lime, tacos