Coconut Curry Chicken Tacos

 


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
    Old El Paso™ tortillas for soft tacos & fajitas (6 inch)
  • 1/2
    cup dry-roasted peanuts, roughly chopped
  • 1
    lime, cut into wedges

  • Steps

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.

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