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- 1 lb boneless, skinless chicken thighs - 1 cup coconut milk - Zest and juice of 2 limes For this recipe, I use chicken thighs. They stay juicy and tender. The coconut milk adds rich creaminess. Lime gives a bright, fresh taste that makes this taco special. - 2 tablespoons honey or agave syrup - 1 tablespoon soy sauce - 1 teaspoon garlic powder The marinade is key to flavor. Honey or agave adds sweetness. Soy sauce gives depth. Garlic powder brings warmth. This mix makes the chicken super tasty. - 8 small corn or flour tortillas - 1 cup shredded cabbage - 1/2 cup fresh cilantro, chopped - 1 avocado, sliced For the tacos, I like to use soft tortillas. They hold everything well. Shredded cabbage adds crunch. Fresh cilantro brightens up the dish. Creamy avocado is a must for richness. These toppings make each bite awesome. {{ingredient_image_1}} To start, grab a large bowl. Combine these ingredients: - 1 cup coconut milk - Zest and juice of 2 limes - 2 tablespoons honey or agave syrup - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 teaspoon paprika - 1/2 teaspoon salt - 1/4 teaspoon pepper Mix them well until everything is blended. This marinade brings a bright, tropical taste to the chicken. Now, take 1 pound of boneless, skinless chicken thighs. Coat them in the marinade. Make sure each piece is covered. Cover the bowl and place it in the fridge. Let it sit for at least 30 minutes. For more flavor, you can marinate it for up to 2 hours. Next, preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade. Discard the marinade; it’s not safe to reuse. Grill the chicken for about 5-7 minutes on each side. Cook until it’s charred and reaches an internal temperature of 165°F. After cooking, let the chicken rest for a few minutes. Then slice it into strips. Warm 8 small corn or flour tortillas. You can do this in a skillet or microwave. Now, fill each tortilla with a few strips of chicken. Top them with shredded cabbage, chopped cilantro, and slices of avocado. Squeeze fresh lime juice on top for extra flavor. Serve with lime wedges on the side for a zesty kick. Enjoy these delicious tacos! To ensure your chicken is juicy and tender, check its doneness. Use a meat thermometer to see if it reaches 165°F (75°C). This helps avoid undercooked chicken. For those lovely grill marks, grill the chicken without moving it for a few minutes. Flip it only once. This gives you those beautiful, charred lines. You can make the marinade even better. Consider adding a teaspoon of chili powder for heat. A splash of lime juice adds a bright kick. You might also try fresh ginger for a zing. These small changes can add layers of flavor to your tacos, making them even more delicious. Warming your tortillas is key for a great taco. You can heat them in a skillet over medium heat. Just warm them for about 30 seconds on each side. If you prefer, microwave them for 15 seconds at a time until soft. This makes them pliable and ready to hold all the tasty fillings. Pro Tips Marinate for Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours, or even overnight for maximum taste. Grill Marks Matter: Don’t flip the chicken too soon while grilling. Allow it to sear properly for those beautiful grill marks and enhanced flavor. Warm Tortillas: Always warm your tortillas before assembling the tacos. This makes them more pliable and enhances the overall taco experience. Fresh Ingredients: Use fresh ingredients for toppings like cilantro and avocado. They brighten the dish and add a burst of freshness that complements the rich coconut flavor. {{image_2}} You can switch the chicken for shrimp, tempeh, or tofu. Shrimp cooks fast and adds a nice flavor. Tempeh gives a nutty taste and is great for a hearty meal. Tofu is a great choice for a light option. Just marinate them like chicken and follow the same cooking steps. You will enjoy new tastes and textures! Want to mix things up? Try adding mango, pineapple, or jalapeños. Mango gives a sweet twist that pairs well with the lime. Pineapple adds a tropical punch and makes the dish lively. If you crave heat, jalapeños will spice things up. You can add these fruits or vegetables right in the taco or as a topping. If you need gluten-free or dairy-free options, there are plenty of choices. Use corn tortillas instead of flour for a gluten-free base. For toppings, skip dairy and use avocado and fresh herbs. These swaps keep the dish delicious while meeting your dietary needs. Enjoy your tacos without worry! To keep your Coconut Lime Chicken Tacos fresh, store them properly. Place the leftover chicken and toppings in separate containers. Use airtight containers to prevent the ingredients from drying out. If you want to freeze the chicken, wrap it tightly in plastic wrap, then place it in a freezer bag. This method keeps the chicken moist and flavorful. Reheat the chicken safely for the best taste. You can use a microwave or a skillet. If using a microwave, place the chicken in a microwave-safe dish. Heat it in short bursts, checking often to avoid overcooking. For the skillet, warm the chicken over medium heat until heated through. For tortillas, heat them in a dry skillet for about 30 seconds on each side. This keeps them soft and warm. Leftovers can be eaten safely within three to four days when stored in the fridge. If you freeze the chicken, it will last about two to three months. Make sure to label your containers with the date. This way, you can enjoy your delicious tacos later without worry. To add spice to your Coconut Lime Chicken Tacos, you can include a few simple ingredients. Start with a dash of cayenne pepper or red chili flakes in the marinade. This will give the chicken a nice kick. If you like it hotter, try adding chopped fresh jalapeños or serrano peppers to the tacos. You can mix in some spicy salsa or hot sauce when assembling. These tweaks will elevate the flavor and heat of your tacos without losing the coconut-lime essence. Yes, you can prepare this recipe ahead of time. Marinate the chicken in the coconut-lime mixture up to two hours in advance. This allows the flavors to meld beautifully. You can also cook the chicken beforehand. Just let it cool, slice it, and store it in the fridge. When you're ready to serve, warm the chicken and tortillas. This makes it easy for meal prep or a quick family dinner. Several sides go perfectly with these tacos. A fresh mango salsa adds sweetness and brightness. You could also serve black beans for a hearty addition. A simple corn salad with lime juice and cilantro complements the flavors nicely. For a refreshing touch, try a cucumber salad. These sides enhance the meal and make it even more enjoyable! In summary, you learned how to make delicious Coconut Lime Chicken Tacos. We covered the key ingredients, marinades, and taco assembly. I shared tips for grilling and enhancing flavors, plus variations for different diets. Remember, these tacos are simple, tasty, and easily adjustable. You can swap proteins or add tropical fruits for fun twists. Enjoy your cooking adventure and savor every bite of these flavorful tacos!

Coconut Lime Chicken Tacos

Delicious tacos featuring marinated chicken thighs in a coconut lime sauce, topped with fresh ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 cup coconut milk
  • 2 whole limes (zest and juice)
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 4 teaspoon pepper
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage
  • 1 2 cup fresh cilantro, chopped
  • 1 whole avocado, sliced
  • to taste none lime wedges for serving

Instructions
 

  • In a large bowl, mix together the coconut milk, lime zest, lime juice, honey, soy sauce, garlic powder, cumin, paprika, salt, and pepper until well combined.
  • Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
  • Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade.
  • Grill the chicken for about 5-7 minutes per side, or until cooked through and slightly charred. Ensure the internal temperature reaches 165°F (75°C).
  • Once cooked, let the chicken rest for a few minutes, then slice into strips.
  • Warm the tortillas in a skillet or microwave until pliable.
  • Assemble the tacos by placing a few strips of chicken on each tortilla, topping with shredded cabbage, cilantro, avocado slices, and a squeeze of fresh lime juice.
  • Serve with lime wedges on the side for an extra citrusy kick.

Notes

Marinating the chicken for longer enhances the flavor.
Keyword chicken, coconut, easy, lime, tacos