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- 1 lb boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - Juice and zest of 2 limes The main ingredients form the base of this dish. Boneless chicken thighs give great flavor and tenderness. Coconut milk adds a rich, creamy texture. Lime juice and zest bring brightness and zing, balancing the dish. - 2 tablespoons honey - 2 garlic cloves, finely minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and freshly ground pepper to taste Honey adds a touch of sweetness to the marinade. Minced garlic enhances the aroma and taste. Ground cumin and chili powder give warmth and depth. Salt and pepper round out the flavors, making them pop. - 1 cup shredded red cabbage - ½ cup fresh mango, diced - ¼ cup fresh cilantro, chopped Shredded red cabbage adds crunch and color. Diced mango brings a sweet, juicy burst. Chopped cilantro gives a fresh, herbal note. These toppings make your tacos vibrant and fun to eat. {{ingredient_image_2}} To start, grab a large mixing bowl. In it, combine one can of coconut milk, the juice and zest of two limes, two tablespoons of honey, and two finely minced garlic cloves. Don’t forget to add one teaspoon each of ground cumin and chili powder. Sprinkle in some salt and freshly ground pepper to taste. Now, whisk everything together until it is smooth. Next, take one pound of boneless, skinless chicken thighs. Coat the thighs in the marinade, making sure each piece is well covered. Cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 30 minutes, but two hours is even better for more flavor. Now it’s time to cook! Preheat your grill or skillet to medium-high heat. Once it’s hot, take the chicken out of the marinade. Allow any excess marinade to drip off. Place the chicken on the grill or in the skillet. Grill it for about 6 to 8 minutes on each side. Check that the chicken reaches an internal temperature of 165°F (75°C) to ensure it is fully cooked. While the chicken cooks, warm up your corn tortillas. You can grill or heat them in a dry skillet for about 30 seconds on each side. Once warmed, take the shredded chicken and fill each tortilla generously. Top them with shredded red cabbage, diced mango, and chopped cilantro. Serve your tacos with fresh lime wedges on the side for that extra zing! To make your Coconut Lime Chicken Tacos even better, think about adding spices. Try a dash of smoked paprika for a smoky taste. You can also add a pinch of cayenne pepper for heat. Fresh ingredients are key. Always use fresh limes for juice and zest. Fresh garlic gives a punchy flavor too. You’ll notice a big difference in taste this way. You can cook this chicken in different ways. If you want a hands-off approach, consider slow cooking. Just place the marinated chicken in a slow cooker for about 4 hours on low. If you prefer a crispy outside, try oven-baking. Set your oven to 400°F and bake for about 25 minutes. No matter how you cook it, always check that your chicken reaches 165°F. This ensures it’s safe to eat and stays juicy. When it comes to serving, presentation matters. Arrange your tacos on a bright platter. This makes for a fun feast. Garnish with extra cilantro for a pop of color. Lime wedges add a nice touch too. When you line up the tacos, make sure they are close but not touching. This way, they look inviting and ready to eat! Pro Tips Marinate for Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours for the best results. Perfect Chicken Cooking: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe and juicy meat. Warm Tortillas: Warming tortillas on a dry skillet enhances their flavor and makes them more pliable, preventing tearing when you assemble your tacos. Garnishing Tips: Fresh cilantro and lime wedges enhance the flavor of your tacos, so don’t skip these garnishes for the ultimate taste experience. {{image_4}} You can easily adjust this recipe for different diets. For gluten-free options, use corn tortillas. They fit well with the flavors of coconut and lime. For dairy-free diets, there’s no need for dairy in this dish. The coconut milk adds creaminess without any dairy. Want to mix it up? Adding different fruits brings new flavors. Pineapple adds sweetness, while avocado brings creaminess. Both pair well with the chicken. You can also explore spicy additions. Jalapeños bring heat, and a dash of hot sauce adds a kick. Adjust these to match your taste. For side dishes, rice or beans work well. They balance the flavors of the tacos. A fresh salad can also add crunch and lightness. When it comes to drinks, pair these tacos with a refreshing cocktail. A lime mojito or a fruity mocktail can enhance the meal experience. Choose what you love for a perfect match! To store leftover shredded chicken, place it in an airtight container. Make sure it cools down before sealing. This helps keep the chicken fresh. Leftovers can last in the fridge for up to four days. Use them in salads or sandwiches for a quick meal. For safe reheating, I recommend using the microwave or a skillet. If using a microwave, heat the chicken in short bursts. Stir after each burst to make sure it warms evenly. If using a skillet, add a splash of water to keep the chicken moist. To reheat tortillas, warm them in a dry skillet for 30 seconds on each side. This helps maintain their soft texture and flavor. You can freeze the chicken for future meals. Wrap it tightly in plastic wrap and then in foil. This prevents freezer burn. Label it with the date so you know when to use it. To thaw frozen chicken, place it in the fridge overnight. For reheating, use the microwave or skillet methods mentioned above. Enjoy your tacos even after freezing! You can store Coconut Lime Chicken Tacos in the fridge for up to three days. Make sure to keep the chicken and tortillas in separate containers. This helps keep the tortillas from getting soggy. If you want to keep them longer, you can freeze the chicken. It stays good for about three months in the freezer. Just thaw it in the fridge before reheating. Yes, you can use chicken breast. Chicken breast is leaner than thighs. This means it has less fat, which some people prefer. However, chicken thighs are juicier and more flavorful. If you choose breasts, watch them closely while cooking. They can dry out if overcooked. Thighs forgive a little more cooking time. Absolutely! This recipe works well for meal prep. You can marinate the chicken ahead of time. Cook it in bulk, then shred it. Store the chicken in the fridge and use it all week. Just warm the tortillas before serving. This makes easy and tasty meals all week long. This blog post covered how to make delicious Coconut Lime Chicken Tacos. We explored the key ingredients, including boneless chicken, coconut milk, and lime. I shared step-by-step instructions for marinating and cooking the chicken, along with tips and variations to suit your tastes. In summary, these tacos offer a fun and tasty meal for everyone. Try out the ideas, make them your own, and enjoy every bite. Happy cooking!

Coconut Lime Chicken Tacos

Delicious tacos filled with marinated chicken, fresh mango, and vibrant toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 can coconut milk (14 oz)
  • 2 none Juice and zest of 2 limes
  • 2 tablespoons honey
  • 2 cloves garlic, finely minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste none Salt and freshly ground pepper
  • 8 small corn tortillas
  • 1 cup shredded red cabbage
  • 0.5 cup fresh mango, diced
  • 0.25 cup fresh cilantro, chopped
  • as needed none Lime wedges, for serving

Instructions
 

  • In a large mixing bowl, combine the coconut milk, lime juice and zest, honey, minced garlic, ground cumin, chili powder, and a generous pinch of salt and pepper. Whisk well until all ingredients are smoothly blended.
  • Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and place it in the refrigerator for at least 30 minutes, preferably up to 2 hours, to allow the flavors to infuse.
  • Preheat your grill or stovetop skillet to medium-high heat. Once preheated, remove the chicken from the marinade, allowing any excess to drip off.
  • Place the chicken on the grill or skillet and cook for approximately 6-8 minutes on each side. The chicken should be fully cooked and have a slight char, reaching an internal temperature of 165°F (75°C).
  • Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. After resting, shred the chicken using two forks, separating it into bite-sized pieces.
  • Meanwhile, warm the corn tortillas by grilling or heating them in a dry skillet for about 30 seconds on each side until they are soft and pliable.
  • To assemble your tacos, place a generous serving of shredded coconut lime chicken on each warmed tortilla. Top with a handful of shredded red cabbage, diced mango, and a sprinkle of chopped cilantro.
  • Serve your tacos with fresh lime wedges on the side for an extra zing.

Notes

Arrange the vibrant tacos on a colorful platter, garnishing with additional cilantro for a refreshing flourish. Include lime wedges alongside to enhance the taco experience with a splash of citrus.
Keyword chicken, coconut, lime, mango, tacos