Coconut Curry Chicken Tacos

Name: Coconut Curry Chicken Tacos
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Indian
Ingredients: 1 cup coconut milk (not cream of coconut); 1 tablespoon plus 2 teaspoons red curry paste; 1 lb uncooked chicken breast tenders (not breaded); 1 ripe medium mango, seed removed, peeled; 1 jalapeño chile, seeded, diced; 1/2 teaspoon red curry paste; 1 Granny Smith apple, julienned; 1/4 cup torn fresh Thai basil leaves; 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count); 1/2 cup dry-roasted peanuts, roughly chopped; 1 lime, cut into wedges

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Prep 30 min
Total 60 min
Ingredients 11
Servings 8

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Grilled tortillas filled with coconut curry chicken, green apple and Thai basil. Topped with mango chile sauce and crunchy peanuts.

by Qué Rica Vida Cocina

Updated Apr 25, 2013

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Ingredients

Chicken Curry Filling

1 cup coconut milk (not cream of coconut)
1 tablespoon plus 2 teaspoons red curry paste
1 lb uncooked chicken breast tenders (not breaded)

Mango Sauce

1 ripe medium mango, seed removed, peeled
1 jalapeño chile, seeded, diced
1/2 teaspoon red curry paste

Thai Fresh Salsa

1 Granny Smith apple, julienned
1/4 cup torn fresh Thai basil leaves

Tortillas and Toppings

8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
1/2 cup dry-roasted peanuts, roughly chopped
1 lime, cut into wedges

Directions

1

Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
2

Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
3

Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
4

Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.

Expert Tips

tip 1
Grilling is a great way to warm up tortillas, especially in the warm weather months when the grill is in frequent use. Just be sure to watch them and flip quickly over the cooler part of the grill; then you are ready to stuff with delicious toppings!

Nutrition Information

250 Calories, 9g Total Fat, 16g Protein, 27g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Taco

Calories: 250

Calories from Fat: 80

Total Fat: 9g; 13%

Saturated Fat: 2 1/2g; 13%

Trans Fat: 1g

Cholesterol: 25mg; 8%

Sodium: 400mg; 17%

Potassium: 170mg; 5%

Total Carbohydrate: 27g; 9%

Dietary Fiber: 3g; 11%

Sugars: 9g

Protein: 16g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 20%; 20%

Calcium: 4%; 4%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Grilled tortillas filled with coconut curry chicken, green apple and Thai basil. Topped with mango chile sauce and crunchy peanuts.