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.
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.
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! 😉
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
- 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
- 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
- 1 cup coconut milk
- 2 large chicken breasts, cut into strips
- 2-3 cups coconut flakes
- 8 whole wheat flour tortillas
Directions
- In a medium sized bowl, add together the cubed mango's, red onion, jalapeno, cilantro, and lime juice.
- Stir to fully coat. Set in the fridge, stirring occasionally, until ready to use.
- In a blender add together the green onions, avocado, spinach and arugala, cilantro, garlic cloves, salt and pepper and lime juice.
- Pulse until smooth while slowly adding the water until a nice, creamy, thick consistency is reached.
- Store in an airtight container in the fridge until ready to use. (Mason jars are perfect for this)
- Marinate sliced chicken in the coconut milk in the fridge for about an hour.
- 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.
- 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.
- Bake for 12-15 minutes until chicken strips are cooked through.
- To assemble lay the chicken strips atop the flour tortillas, spoon on the mango salsa, and drizzle the avocado green sauce. Fold and devour!