Tropical Chicken Tacos

16 May

Is there a better family meal than tacos?  Everybody gets to dress their taco exactly the way they like.  They’re a special treat.  And they’re EASY.

Here’s a fun spin on the classic Old El Paso taco recipe.  Just as delicious, and maybe even healthier….?

Tropical Chicken Tacos (serves 4)



-1 jalapeño pepper, seeded and minced

-1/2 cup low-fat coconut milk

-1/4 cup red onion, minced

-3 tbs pineapple, minced

-1 tsp ancho chile pepper (or regular chile pepper)

-1/4 tsp each sea salt and fresh ground pepper

-4 4oz boneless skinless chicken breasts (I also halved mine lengthwise to reduce cooking time)

-1 tsp EVOO

-12 corn tortillas, warmed

Coconut Pineapple Salsa

-1 jalapeño pepper

-3 cups pineapple, cubed

-1 cup loosely packed fresh cilantro, chopped

-1/2 avocado, cubed

-1/4 cup red onion, minced

-1/4 cup unsweetened coconut, toasted

-1/8 tsp sea salt


1. In a large mixing bowl, combine jalapeño, milk, onion, pineapple, chile powder, s&p.  Add chicken and marinate 30 minutes in the fridge.

2. Meanwhile, prepare salsa by combining all ingredients.  Cover and reserve until serving time.

3. To cook chicken, you can either grill it or pan fry.  Either way, heat your source up on medium-high.  Remove chicken from marinade (discard marinade).  Cook, turning once, until cooked through.

4. Meanwhile, warm up your taco shells.

5. To assemble, slice chicken into thin strips and divide among tortillas.  Top each with salsa.  Enjoy!




2 Responses to “Tropical Chicken Tacos”

  1. Samantha May 17, 2012 at 8:56 am #

    Tess- Looks amazing what is Evoo?

    • Tess and Jess May 17, 2012 at 9:29 pm #

      (Tess) Oops sorry. EVOO = extra virgin olive oil

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