Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce

Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce

I mentioned on Saturday that I’m addicted to the new New Kids on the Block song. Well, five days later and that still hasn’t changed. Its been playing on repeat. For Days. And I’ve probably watched the video about 20 times. Thankfully 21 month olds have no concept of something being “overplayed”. Im sure Ill be pretty sick of it, pretty soon.

I have been so crazy obsessed with mango’s and coconut lately. I swear its been the main pieces of my diet lately. I just cant.get.enough! Then yesterday I saw this delicious looking smoothie from Liz, and new I wasn’t alone. (Im probably drinking that as you read this!) I’ve gone through more mango’s in the last few weeks than I have ever had in my life. I’m eating them as is, making salsas with them, putting them in smoothies, cocktails, you name it..its pure bliss.

Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce

You can only imagine how excited I was when this little lunch came together last week. Coconut Chicken Tacos with a Mango Salsa and a tangy Avocado Green Sauce..ahh the angels are singing. Matches made in heaven people! This was so perfect! My hubs and I ate it for both lunch and dinner, in the same day. Yah, it was that.good. Oh and then we proceeded to make it again over the weekend…No, we’re not obsessed or anything. ;) The tropical taste of coconut covered chicken, smothered with a sweet and spicy mango salsa and dripped with a tangy avocado green sauce..the combination was perfection in every bite. Seriously. I can’t exaggerate these things. Do it.

Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce

I made the salsa and green sauce when I threw the chicken in its “marinade” and let it all sit in the fridge for about an hour before cooking up the chicken and throwing them all into low-fat, reduced-carb, whole wheat taco shells..c/o Trader Joe’s. There is no cheese in these tacos, I know sinful, but I’m trying to make things a little lighter these days, and I PROMISE you wont even miss it or notice it gone. However, if you must add some cheese, Id recommend Cotija cheese. Enjoy these friends, they’re my new favorite taco. And that’s saying something! ;)

Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce

Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 8-10 Tacos

Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce

Tropical Coconut covered chicken topped with a sweet and spicy mango salsa and drizzled with a tangy avocado green sauce, all wrap together to make a perfect taco!

Ingredients

    Mango Salsa
  • 2 ripe mango's, peeled and cubed
  • 2 Tablespoons minced red onion
  • 1 small jalapeno, seeded and minced
  • 1/2 cup cilantro, roughly chopped
  • Juice of 1/2 a lime
  • Avocado Green Sauce
  • 2 green onions
  • 1 ripe avocado
  • 1 cup fresh spinach and arugala mix
  • 1/2 cup fresh cilantro
  • 3 garlic cloves, peeled
  • Juice of 1/2 a lime
  • dash of salt and pepper
  • 3/4-1 cup water
  • Coconut Chicken
  • 1 cup coconut milk
  • 2 large chicken breasts, cut into strips
  • 2-3 cups coconut flakes
  • 8 whole wheat flour tortillas

Directions

    To make the Mango Salsa
  1. In a medium sized bowl, add together the cubed mango's, red onion, jalapeno, cilantro, and lime juice.
  2. Stir to fully coat. Set in the fridge, stirring occasionally, until ready to use.
  3. To make the Avocado Green Sauce
  4. In a blender add together the green onions, avocado, spinach and arugala, cilantro, garlic cloves, salt and pepper and lime juice.
  5. Pulse until smooth while slowly adding the water until a nice, creamy, thick consistency is reached.
  6. Store in an airtight container in the fridge until ready to use. (Mason jars are perfect for this)
  7. For the Coconut Chicken
  8. Marinate sliced chicken in the coconut milk in the fridge for about an hour.
  9. When ready to cook, preheat oven to 350 degrees and line baking sheets with cooling racks so the chicken will be elevated and cook evenly all around.
  10. Fill a plate with coconut flakes, fully toss and coat chicken strips, then place on the cooling rack on the baking sheet, leaving about 1/2" between each piece of chicken.
  11. Bake for 12-15 minutes until chicken strips are cooked through.
  12. To assemble lay the chicken strips atop the flour tortillas, spoon on the mango salsa, and drizzle the avocado green sauce. Fold and devour!

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17 thoughts on “Coconut Chicken Tacos with Mango Salsa and Avocado Green Sauce

  1. These look incredible! I’m a sucker for anything with mango, and I can only imagine how fresh and flavorful each bite would be. Thanks for sharing!

  2. This sounds like the perfect thing for spring!

  3. Mangos and jalapenos are the best combo!! These look amazing!

  4. I love this salsa, Alaina! The flavors in this are just wonderful!

  5. I think I’ve decided I need to come stay at your house because I seriously am in love with everything you’ve been making lately!! These tacos combine all of my favorite flavors and they’re so pretty :)

  6. Taco night is our hands-down favorite. Everyone loves a taco! And these are so pretty!

  7. I think I want to put that sauce on like everything!

  8. These look delicious. I am thinking that substituting tempeh or tofu for the chicken would make for a great vegan version :) .

  9. […] or wasting food, I try to improvise where I can. Yesterday, my Pinterest inspiration came from this Coconut Chicken Taco with Mango Salsa & Avocado Green Sauce recipe. I’ve been a little […]

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