Coconut Chicken Tacos with Mango-Cilantro Salsa

ByJasmine Updated on Everyday
Coconut Chicken Tacos with Mango-Cilantro Salsa 1

I just have to brag for a minute and say this was one of the easiest and best meals we have ever made! While going through the aisles at Target, I got a craving for Mexican food. My craving then turned into a more tropical feel so I started thinking about what I had at home already that can be created to fix my craving. I remembered the chopped up mangos I had from Mangos.com sitting in my freezer and the jar of coconut oil I had from Tropical Traditions. After thinking about it for a few minutes and wandering the food section at Target, it finally all came to me—I will make some coconut fried chicken tacos and some sort of mango salsa! Luckily for me I had everything at home but the tortillas, so I grabbed some and was on my way to creating the most delicious tacos of my life.

Before I share my recipe on these incredible tacos, I have to share something I learned just a few weeks ago. Some of you may know this already, but I had no idea how versatile coconut oil was. Seriously, you can use it to bake and cook, to help reduce the appearance of stretch marks, as a skin and hair conditioner, as lip balm, and when mixed with other ingredients, the options are truly endless! My husband didn’t believe that we could fry our chicken in our Tropical Traditions Pure Virgin Coconut Oil, but boy was he proven wrong!

Mango-Cilantro Salsa

  • 2 mangos- diced
  • 1 tablespoon chopped cilantro
  • 1 garlic clove-minced
  • Minced onions to taste—we added about two tablespoons
Combine all ingredients in a bowl. Set in fridge until tacos are ready to assemble.

 Coconut Chicken Tacos

  • 3-4 boneless chicken breasts
  • Tropical Traditions Virigin Coconut Oil
  • 2 eggs
  • 4 tablespoons of flour
  • Fajita-sized tortillas
  • 1 cup shredded coconut
  • Chopped lettuce

1. Cut chicken breasts into strips.

2. Beat eggs in a bowl and set aside.

3. In the another bowl, add flour and one tablespoon of shredded coconut.

4. Pat chicken strips dry and start dipping into the egg bowl first, then the flour bowl, making sure to coat them fully with both eggs and flour. After coated with flour, place on plate until all chicken strips have been through the coating process.

5. Heat up two to three tablespoons coconut oil in a medium-sized frying pan. Make sure your oil is hot enough to cook with, but not too hot where your chicken burns right away—ours was fine at medium heat setting. Cook three or four strips at a time. Each strip will cook at a different time than the next due to different size and thicknesses, but it should be approximately three minutes. Once a side is a nice golden brown, flip chicken over for another three minutes until cooked fully. Place cooked chicken aside and sprinkle with shredded coconut. Your tacos are now ready to be assembled.

6. Top tortilla with lettuce, chicken and mango salsa! We added a side of black beans and it complemented the dish perfectly!

Enjoy! 

 

Big thanks to Topical Traditions and Mangos.com for sending me your products to review. Without it, I wouldn’t have been inspired to create this dish!