|Shredded chicken with coconut milk.|
|Add lime zest, lime juice, cumin, and a splash of hot sauce.|
When it was done simmering, I added fresh cilantro and a little salt and pepper.
Then I put my onions and avocados in little bowls. Honestly, that was purely for the sake of this picture, since Mike and I would normally just scoop them right up off the cutting board. Look at how this blog is refining me. My Mom would be so proud.
I used corn tortillas (slightly warmed) for my tacos, but you could also use standard taco shells, flour tortillas, or like Mike did (see the lovely photo below), you could use a spinach flour tortilla.
Coconut Lime Chicken TacosServes 4-6
2 lb of shredded chicken
1 can lite coconut milk
1 tsp cumin
Zest and juice of 1 lime
Splash hot sauce
Salt and ground black pepper
1/4 cup fresh cilantro, chopped
Tortillas (your choice)
1 small red onion, diced
1 avocado, peeled, pitted and sliced
DirectionsIn a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until heated through and thick. Season the chicken with salt and pepper, then remove from the heat. Stir in the cilantro, then divide the mixture between the tortillas.
Top each serving with diced onion and avocado. Serve immediately.
See? Super-easy, super-fast, and really customizable! I hope you enjoy!