Coconut Lime Chicken Tacos

$- 1 lb boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - Juice and zest of 2 limes - 2 tablespoons honey - 2 garlic cloves, minced The main ingredients create a great base for these tacos. Chicken thighs bring rich flavor and tenderness. Coconut milk adds creaminess and a tropical touch. Limes give a bright, zesty kick. Honey balances the flavors with sweetness. Garlic brings warmth and depth. - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste Seasoning is key for tasty tacos. Ground cumin adds a warm, earthy note. Chili powder gives a hint of heat. Salt and pepper enhance all the flavors. Adjust to your taste for a perfect mix. - 8 small corn tortillas - 1 cup shredded red cabbage - ½ cup diced mango - ¼ cup chopped fresh cilantro - Lime wedges for serving Assembling the tacos is fun and easy. Corn tortillas hold all the goodness. Shredded red cabbage adds crunch and color. Diced mango introduces sweetness and freshness. Fresh cilantro brings a burst of flavor. Lime wedges finish each taco with a zesty squeeze. {{ingredient_image_1}} - In a large bowl, whisk together: - 1 can (14 oz) coconut milk - Juice and zest of 2 limes - 2 tablespoons honey - 2 minced garlic cloves - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste This marinade gives the chicken great flavor. After mixing, add the chicken thighs to the bowl. Make sure they are fully coated in the marinade. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes. For more flavor, you can marinate for up to 2 hours. - Preheat your grill or skillet over medium-high heat. - Remove the chicken from the marinade and let the excess drip off. Cook the chicken for about 6 to 8 minutes on each side. The goal is to get it slightly charred and fully cooked. The internal temperature should reach 165°F (75°C). After cooking, let the chicken rest for 5 minutes. This helps keep it juicy. Then, shred the chicken using two forks. - Warm the corn tortillas on the grill or in a dry skillet. Heat them for about 30 seconds on each side until they are soft. - Place a generous amount of shredded chicken on each tortilla. Top them with shredded red cabbage, diced mango, and chopped cilantro. This adds crunch and sweetness. Serve with lime wedges on the side for an extra burst of flavor. Enjoy your tasty coconut lime chicken tacos! - For the best flavor, marinate the chicken for at least 30 minutes. - If you have time, marinate for up to 2 hours. This makes the chicken taste great. - To ensure even coating, mix the marinade well before adding the chicken. - Make sure each piece of chicken is covered with the marinade. - Preheat your grill or skillet to medium-high heat. This helps the chicken cook well. - Cook the chicken for about 6-8 minutes on each side. - Use a meat thermometer to check if the chicken is done. It should reach 165°F (75°C). - Let the chicken rest for 5 minutes after cooking. This keeps it juicy. - Pair your tacos with a cold drink like limeade or a light beer. - For a fun look, arrange the tacos on a colorful platter. - Sprinkle extra cilantro over the tacos for freshness. - Serve lime wedges on the side for an extra burst of flavor. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours or overnight for deeper flavor infusion. Perfectly Shredded Chicken: Let the chicken rest for a few minutes after grilling for juicier meat, making it easier to shred. Warm Tortillas: Warm the corn tortillas in a dry skillet to enhance their flavor and make them more pliable for assembly. Garnish for Presentation: Add extra cilantro and lime wedges on the serving platter for an attractive and inviting presentation. {{image_2}} You can switch up the protein in these tacos. Shrimp works well with the coconut lime flavors. Just marinate shrimp like you do with chicken. Cook them for just a few minutes until they turn pink. Tofu is another great option. Use firm tofu, and cut it into cubes. Marinate and cook the same way. If you prefer chicken breasts, feel free to use those instead of thighs. They will still soak up the marinade and taste great. Want to spice things up? Add more spices to the marinade. Try smoked paprika or cayenne for heat. You could also mix in a splash of hot sauce for extra zest. Fresh herbs like mint or basil can add a pop of flavor. Seasonal fruits can bring in new tastes too. Pineapple or peach chunks work well with the coconut. Just toss them on the grill for a few minutes for a smoky finish. If you need gluten-free options, use corn tortillas as we do in this recipe. They are naturally gluten-free and perfect for tacos. If you want to make these tacos vegan, substitute the chicken with jackfruit. Jackfruit mimics the texture of pulled chicken well. Make sure to use coconut milk that has no animal products. This way, you keep all the great flavors while sticking to your diet. After making these tacos, store any leftovers in an airtight container. This helps keep them fresh. You should refrigerate them within two hours of cooking. The chicken stays tasty for up to three days. To keep the tortillas crisp, store them separately. Use parchment paper between the tortillas to avoid sticking. If you want to save the chicken for later, freeze it. Place the cooked chicken in a freezer bag. Remove as much air as possible before sealing. It lasts up to three months in the freezer. To thaw, move it to the fridge overnight. For quick reheating, use the microwave or stovetop. Just make sure it reaches 165°F (75°C) before eating. When stored properly, the chicken stays good for three days in the fridge. If frozen, it can last for three months. Be on the lookout for signs of spoilage. If the chicken has an off smell or unusual color, it’s best to throw it away. Always trust your senses when checking food safety. If you need a substitute for coconut milk, you have options. You can use whole milk or heavy cream for a creamy texture. For a non-dairy option, try almond milk or soy milk. Use 1 cup of either, but you might miss the coconut flavor. To get that flavor back, add a bit of coconut extract. Yes, you can prepare these tacos ahead of time. Marinate the chicken the night before. Store the marinade and chicken in the fridge. When you are ready, just grill the chicken. Warm up the tortillas and assemble when you are ready to eat. You can easily add heat to your tacos. Try adding jalapeños or serrano peppers to the toppings. You can also mix in a pinch of cayenne pepper into the marinade. If you want more flavor, drizzle hot sauce over the finished tacos. Adjust to your taste! You now know how to make delicious chicken tacos. Start with marinating chicken thighs in a mix of coconut milk, lime, and spices. Grill until cooked, and assemble with tasty toppings like mango and cabbage. Remember to store leftovers properly for future meals. Feel free to mix things up with different proteins or spices. Enjoy crafting these tacos for any occasion. They are easy to make and always a hit!$

Coconut Lime Chicken Tacos

Delicious tacos filled with marinated chicken thighs in a coconut lime sauce, topped with fresh ingredients.

Print Recipe Pin Recipe

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless, skinless chicken thighs
1 can coconut milk (14 oz)
2 whole limes (juice and zest)
2 tablespoons honey
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
8 small corn tortillas
1 cup shredded red cabbage
0.5 cup diced mango
0.25 cup chopped fresh cilantro
as needed lime wedges for serving

Instructions

In a large bowl, whisk together the coconut milk, lime juice and zest, honey, minced garlic, cumin, chili powder, salt, and pepper until well combined.
Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
Preheat a grill or stovetop skillet over medium-high heat. Remove chicken from the marinade and let any excess drip off.
Grill or cook the chicken for about 6-8 minutes on each side until cooked through and slightly charred. The internal temperature should reach 165°F (75°C).
Remove the chicken from the heat and allow it to rest for 5 minutes. Then, shred the chicken using two forks.
Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds on each side until pliable.
To assemble the tacos, place a generous portion of shredded coconut lime chicken on each tortilla. Top with shredded red cabbage, diced mango, and chopped cilantro.
Serve with lime wedges on the side.

Notes

Arrange the tacos on a colorful platter, and sprinkle additional cilantro on top for a fresh touch. Serve lime wedges alongside for an extra burst of flavor.

Keyword chicken, coconut, easy, lime, tacos