Coconut Curry Chicken Tacos

(0)
0 reviews.
  • 30 min prep time
  • 60 min total time
  • 11 ingredients
  • 8 servings

Ingredients

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

  1. 1 Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
  2. 2 Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
  3. 3 Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
  4. 4 Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved