Crispy Coconut Chicken Tacos

coconut chicken tacos

My friend Terri is a real ‘foodie’ so whenever I visit her in Auckland I’m always keen to hear about her latest restaurant finds. Last time, she took me to a great little place just down the road from her house which specializes in South American street food. It was a fun and unpretentious kind of place but despite the laid back appearances you could tell that a lot of love and care had been put into the menu. It may have been simple street food, but it was done to a very high standard.

Their coconut chicken tacos were particularly delicious and I think it’s fair to say that they’ve been haunting my food dreams ever since. Thankfully, today I managed to create something at home that was pretty damn close to the object of my latest obsession: a soft taco topped with deliciously crispy coconut chicken, red cabbage, salsa and a drizzle of zesty mayo.

Yep, I’m in taco heaven…

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Ingredients (serves 4)

Crispy Coconut Chicken Tacos

2 chicken breasts, cut into tenders
1/2 cup plain flour
1 large egg
1 cup breadcrumbs
1/2 cup unsweetened dessicated coconut

2 tomatoes, finely chopped
1/2 yellow capsicum, finely chopped
2 tbs red onion, finely chopped

1 cup red cabbage, finely shredded

8 soft corn tacos
Olive oil
Salt and Pepper
1 lime
Fresh coriander (optional)

Lime mayonnaise

1/2 cup of mayonnaise
Juice of 1/2 lime

Note: If you like it spicy then simply replace the lime juice in the mayo with a tablespoon of chipotle sauce.


♥ Pre-heat your oven to 180 degrees C and line a baking tray with baking (parchment) paper.

♥ Place the flour into a large shallow bowl or a plate. Lightly beat the egg into a second plate. Mix the bread crumbs and coconut into a third plate and then season with salt and pepper.

♥ Dredge each piece of chicken into the flour and tap off the excess. Then dip it into the egg, let the excess drip off and finally toss it into the breadcrumbs/coconut mix. Make sure that it’s evenly coated on both sides. Transfer the chicken into the baking tray and drizzle with olive oil.

♥ Bake in the oven for about 15 min (or until cooked through and golden brown) flipping the chicken half-way through.

♥ Whilst the chicken is cooking, make the salsa and lime mayonnaise. In a small bowl, mix together the chopped tomatoes, capsicum, and red onion. Squeeze half a lime into the mix, season with salt and pepper and stir to combine. In another small bowl, mix the mayonnaise and the juice of the other half of the the lime.

♥ To serve; top each taco with a small amount of red cabbage, followed by a couple of pieces of chicken, some salsa, coriander and a drizzle of mayonnaise. Add more lime juice if desired.

♥ Enjoy!


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