Description
Bright, creamy chicken tacos with a sweet coconut and zingy lime marinade, perfect for a quick weeknight dinner.
Ingredients
- 1.5 lb boneless skinless chicken thighs or breasts
- 3/4 cup full-fat coconut milk
- Zest and juice of 2 limes
- 2 cloves minced garlic
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 tbsp olive oil
- Cabbage slaw
- Chopped cilantro
- Lime wedges
- Small corn or flour tortillas
Instructions
- Marinate the chicken in coconut milk, lime zest and juice, garlic, cumin, chili powder, salt, and olive oil for at least 30 minutes to overnight.
- Preheat a skillet over medium-high heat. Pat the chicken dry and sear for 4-6 minutes on each side until the internal temperature reaches 165°F. Let rest for 5 minutes.
- Reduce the leftover marinade in the skillet for 3-4 minutes to create a sauce.
- Slice or shred the chicken, toss with the sauce, and serve in warmed tortillas topped with cabbage, cilantro, and a squeeze of lime.
Notes
For juicier results, use chicken thighs. Warm tortillas on a skillet for better flexibility.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Quick stovetop pan-sear or grill
- Cuisine: Mexican