Tropical Sweet and Spicy Chicken Tacos
Prep Time
Cooking Mode
2 lb boneless, skinless chicken breasts or thighs, halved lengthwise
½ cup coconut milk
2 cloves garlic, minced
3 tbsp lime juice
2 tbsp minced ginger
2 tbsp Sambal Oelek or other chili garlic sauce
1 tbsp liquid honey
1 ¼ tsp salt
8 to 10 small corn or flour tortillas
Crema
⅔ cup sour cream or Greek yogurt
1 tbsp lime juice
½ tsp Sambal Oelek or chili powder
Pinch salt
Garnish
¼ pineapple, rind removed, cored and cut into thin slices
2 ripe, firm mangoes, peeled and cut into thin slices
1 cup cilantro leaves
⅔ cup crumbled feta
1 finger chili, thinly sliced (optional)
2 lb boneless, skinless chicken breasts or thighs, halved lengthwise
½ cup coconut milk
2 cloves garlic, minced
3 tbsp lime juice
2 tbsp minced ginger
2 tbsp Sambal Oelek or other chili garlic sauce
1 tbsp liquid honey
1 ¼ tsp salt
8 to 10 small corn or flour tortillas
Crema
⅔ cup sour cream or Greek yogurt
1 tbsp lime juice
½ tsp Sambal Oelek or chili powder
Pinch salt
Garnish
¼ pineapple, rind removed, cored and cut into thin slices
2 ripe, firm mangoes, peeled and cut into thin slices
1 cup cilantro leaves
⅔ cup crumbled feta
1 finger chili, thinly sliced (optional)
Directions
1Combine chicken, coconut milk, garlic, lime juice, ginger, Sambal Oelek, honey and salt in a bowl. Cover and refrigerate for 1 to 2 hours or overnight.
2To make crema: Stir together sour cream, lime juice, Sambal Oelek and salt. Set aside.
3Preheat grill to medium-high heat. Cook chicken on grill, discarding the coconut marinade, until cooked through, flipping once, 8 to 10 minutes. Shred with two forks.
4Meanwhile, grill tortillas until slightly charred, flipping once, 10 to 20 secs per side. Keep warm in a large rectangle of foil.
5Divide chicken onto tortillas; top with pineapple, mango, cilantro and feta. Spoon crema overtop and serve with lime wedges.
Disclaimer
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Personal Note
Personal Note
