Coconut Curry Chicken Tacos

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Chicken Curry Filling

1
cup coconut milk (not cream of coconut)
1
tablespoon plus 2 teaspoons red curry paste
1
lb uncooked chicken breast tenders (not breaded)

Mango Sauce

1
ripe medium mango, seed removed, peeled
1
jalapeño chile, seeded, diced
1/2
teaspoon red curry paste

Thai Fresh Salsa

1
Granny Smith apple, julienned
1/4
cup torn fresh Thai basil leaves

Tortillas and Toppings

8
Old El Paso™ tortillas for soft tacos & fajitas (6 inch)
1/2
cup dry-roasted peanuts, roughly chopped
1
lime, cut into wedges

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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