Our Recipes
Coconut Chicken Tacos With Mango & Pineapple Salsa
Serves: 6
Prep Time: in
Cook Time: in
Take a trip to the tropics with these sweet and savory Coconut Chicken Tacos! Fresh-made mango and pineapple salsa coupled with creamy chipotle cream perfectly compliment crunchy Coconut Tenders. Hold onto this one…it’s sure to be a hit!
Ingredients
- 2 Boxes Bell & Evans Breaded Coconut Chicken Tenders
- Vegetable Oil for frying chicken
- 12 Corn Tortillas (or flour if you prefer)
Salsa
- 1 ½ Cups Pineapple, small diced
- 1 ½ Cups Mango, small diced
- ½ Small Red Onion, finely diced
- 2 TB Fresh Cilantro, roughly chopped
- 1 TB Honey
- 1 Lime, juiced
- 1 Jalapeno, seeds removed, finely diced
- Salt & Pepper, to taste
Guacamole
- 2 Avocados
- 2 Garlic Cloves, finely minced
- 1 Lime, juiced
- Salt & Pepper, to taste
Chipotle Cream
- 1 Chipotle, from a can of chipotles in adobo sauce
- 1 Cup Sour Cream
- 1-3 TB Heavy Cream, thin to desired consistency
- Salt & Pepper, to taste
Garnish
- ½ Head Romaine Lettuce, shredded
- Fresh Cilantro
- Lime Wedges
Preparation
- Prepare Salsa: Mix all ingredients until well blended. Season with salt & pepper, to taste
- Prepare Guacamole: Smash avocado to desired consistency. Blend with remaining ingredients. Mix well and season with salt & pepper, to taste.
- Prepare Chipotle Cream: Place all ingredient s in a food processor. Blend until smooth. Season with salt & pepper, to taste
- Wrap tortillas in foil and keep warm in a 300°F oven for 20 minutes until ready to serve. Alternatively, lightly brush with oil and grill until golden brown. Do this method when ready to serve.
- Prepare Coconut Tenders: In a large skillet heat oil (1/8” deep) over medium heat until it reaches 350°F. Carefully add chicken tenders to hot oil and cook approximately 10 minutes, turning halfway through until both sides are golden brown. Fully cook to an internal temperature of 170°F as measured by a meat thermometer. Remove Chicken from oil and transfer to a paper towel-lined plate.
- Allow chicken to cool 5 minutes and cut each tender into thirds.
To Serve
- Arrange fixings on a large platter and serve tacos family style.
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