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To make delicious Coconut Lime Chicken Tacos, gather these main ingredients: - 1 lb boneless, skinless chicken thighs - 1 can (13.5 oz) coconut milk - 2 tablespoons lime juice - 1 tablespoon lime zest - 2 cloves garlic, minced - 8 small corn tortillas These ingredients form the heart of the dish. The chicken thighs bring flavor and tenderness, while the coconut milk makes it creamy. Lime juice and zest add a bright tang. Garlic enhances the overall taste. Next, we need some seasonings to make the chicken pop. Here are the key components: - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste The cumin provides a warm, earthy note. Chili powder adds a mild kick. Salt and pepper balance all the flavors. Together, these spices create a tasty marinade that infuses the chicken with flavor. Now, let’s talk about tasty toppings to complete your tacos: - 1 cup shredded cabbage (green or purple) - 1 avocado, sliced - Fresh cilantro, for garnish - Lime wedges, for serving Shredded cabbage adds crunch and freshness. Sliced avocado brings creaminess. Fresh cilantro adds brightness and an aromatic touch. Lastly, lime wedges let you squeeze extra zest on top. These toppings will elevate your Coconut Lime Chicken Tacos to the next level! {{ingredient_image_1}} Start by gathering your ingredients. In a medium bowl, add: - 1 can (13.5 oz) coconut milk - 2 tablespoons lime juice - 1 tablespoon lime zest - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste Whisk these together. This mix creates a bright and creamy marinade. Once mixed, add 1 pound of boneless, skinless chicken thighs. Make sure each piece is well-coated. Cover the bowl and place it in the fridge. Let it sit for at least 30 minutes. You can leave it for up to 2 hours to deepen the flavor. Next, preheat your grill or skillet over medium-high heat. Take the chicken from the marinade. Shake off any extra liquid. Cook each piece for about 7 to 10 minutes on each side. You want the chicken to be cooked fully and juices to run clear. The cooking time may change based on the chicken's thickness. After cooking, let the chicken rest for about 5 minutes. This step keeps it juicy. While the chicken rests, warm your corn tortillas. Place them in a dry skillet for about 30 seconds on each side. They should be soft and pliable. Now it’s time to assemble your tacos. Slice the chicken into strips. Place a few strips in each tortilla. Top with shredded cabbage and slices of avocado. Add fresh cilantro for a burst of flavor. Serve your tacos with lime wedges for squeezing over the top. Enjoy your delicious meal! To boost the flavor of your tacos, consider adding more lime juice. Lime brightens the dish and adds a zing. You can also mix in some fresh herbs, like cilantro, to deepen the taste. For heat, try adding sliced jalapeños or a dash of hot sauce. If you prefer a sweeter note, mango salsa pairs well with the chicken. Cooking the chicken properly is key. For juicy and tender meat, marinate for at least 30 minutes. This lets the flavors soak in. When grilling, preheat your grill or skillet to medium-high heat. Cook each side for about 7-10 minutes. Make sure the chicken is fully cooked. Juices should run clear when the chicken is done. Let it rest for 5 minutes before slicing. This keeps it moist. Assembling your tacos is where the fun begins. Start with a warm corn tortilla. Place a few slices of chicken in the middle. Next, add a handful of shredded cabbage for crunch. Top with avocado slices for creaminess. Don’t forget to sprinkle fresh cilantro on top. Serve with lime wedges on the side. Squeeze lime over the tacos for extra flavor. Enjoy your tasty creation! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 1 hour, or up to 2 hours, to soak in the flavors from the coconut milk and spices. Use a Meat Thermometer: Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F (75°C) for safe consumption. Warm Tortillas Properly: Warm tortillas in a dry skillet to enhance their flavor and pliability, making them easier to fold without tearing. Customize Your Toppings: Feel free to add your favorite toppings like diced tomatoes, jalapeños, or a drizzle of spicy sauce for an extra kick! {{image_2}} You can switch the chicken for other proteins. Shrimp works well for a seafood twist. Just marinate shrimp for about 15 minutes. Fish is another great option, like tilapia or cod. Use a firm fish, so it holds up on the grill. Tofu can also be a tasty choice for a plant-based meal. It soaks up the marinade nicely. While corn tortillas are classic, you can try flour tortillas for a softer bite. If you want something crunchy, use hard taco shells. Lettuce wraps are a fun, low-carb option too. They add a fresh crunch and let the chicken shine. You can even make your own taco shells using cheese. Bake shredded cheese until golden for a crispy treat! Sauces can change the whole taco experience. A mango salsa adds sweetness and brightness. Just mix chopped mango, red onion, and lime juice. For heat, a spicy salsa verde is perfect. Blend tomatillos with jalapeños and cilantro for a kick. If you prefer creaminess, try a simple avocado crema. Just blend avocado, lime juice, and sour cream until smooth. Each sauce brings a unique flavor! After enjoying your tacos, store any leftover chicken in an airtight container. This keeps the chicken fresh and tasty. Place it in the fridge for up to four days. If you want to store it longer, freeze it. Just use a freezer-safe bag or container. The chicken will last for about three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. To reheat your chicken, you have a few options. The best way is to use the oven. Preheat the oven to 350°F. Place the chicken in a dish and cover it with foil. Heat for about 15-20 minutes until warm. You can also use a microwave. Place the chicken in a bowl and cover it with a damp paper towel. Heat for one minute, then check and heat more if needed. Make sure it’s hot all the way through. To keep your tacos fresh, store each component separately. Keep the tortillas in a bag or container. This prevents them from getting soggy. Store the chicken and toppings in their containers. If you plan to eat them later, assemble the tacos just before serving. This keeps the tortillas crisp and the toppings fresh. You can always warm the tortillas briefly before assembling for added softness. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and cook faster. They will work well in this recipe. Just remember to marinate them as directed. This will keep them juicy and flavorful. Cook the breasts until they reach 165°F for safety. Adjust cooking time based on thickness. To make this recipe gluten-free, use corn tortillas. They are naturally free from gluten. Always check the labels to ensure they are certified gluten-free. Avoid any sauces or marinades that may contain gluten. This way, you can enjoy the tacos without worry. Several sides go well with these tacos. Here are some ideas: - Black beans or refried beans - Mexican rice or cilantro lime rice - Grilled corn on the cob - Fresh mango salsa - A simple green salad These sides will enhance your meal and add more flavor. Enjoy mixing and matching! Coconut lime chicken tacos are a tasty treat. We covered ingredients, marinade, and cooking steps. I shared tips for better flavor and chicken texture. You can also try different proteins and taco shells. Remember to store leftovers properly for freshness. Enjoy this fun recipe and share it with others. Now you can make these delicious tacos and impress your family!

Coconut Lime Chicken Tacos

Delicious tacos featuring marinated chicken thighs in a coconut lime sauce, topped with fresh cabbage and avocado.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 cup shredded cabbage (green or purple)
  • 1 avocado, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • In a medium bowl, combine the coconut milk, lime juice, lime zest, minced garlic, ground cumin, chili powder, salt, and pepper. Whisk until well mixed.
  • Add the chicken thighs to the bowl, ensuring they are coated in the marinade. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
  • Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade, shaking off excess.
  • Grill or pan-fry the chicken for 7-10 minutes per side or until thoroughly cooked and juices run clear. Cooking time may vary based on thickness.
  • After cooking, let the chicken rest for 5 minutes before slicing it into strips.
  • While the chicken rests, warm the corn tortillas in a dry skillet for about 30 seconds on each side, until pliable.
  • Assemble the tacos: Place a few slices of chicken in each tortilla, top with shredded cabbage, and avocado slices.
  • Garnish with fresh cilantro, serve with lime wedges for squeezing over the top.

Notes

Marinate chicken for at least 30 minutes for best flavor.
Keyword chicken, coconut, lime, tacos