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Coconut Lime Chicken Tacos (or Bowls)

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

For the chicken:

  • 1.5 lbs boneless skinless chicken thighs and/or breasts, excess fat trimmed off if needed
  • 3 cloves garlic, smashed, thinly sliced, or chopped
  • Zest of 1 lime
  • 1 tsp kosher salt
  • ¼-½ tsp red pepper flakes (optional, for spice)
  • 1 cup unsweetened full-fat coconut milk (from a 13.5 oz can)
  • 1 red bell pepper, thinly sliced
  • 2 tbsp lime juice

Coconut lime sauce:

  • ¾ cup coconut milk (the remaining amount from the can)
  • 2 tbsp almond or peanut butter
  • 1 tbsp lime juice
  • ½ tsp kosher salt

Crunchy Coconut Herb slaw:

  • 2 cups thinly sliced cabbage (or a mix of cabbage + snap peas)
  • 1 cup chopped cilantro
  • 3 scallions, thinly sliced
  • ¼ tsp kosher salt

For serving:

  • Warm tortillas or cooked rice
  • Avocado slices
  • Sriracha or chili oil (optional)
  • Lime wedges (optional)

Items you can prep ahead (optional)

  • Cook the chicken
  • Thinly slice 1 red bell pepper + simmer in sauce 
  • Make coconut lime sauce
  • Thinly slice 2 cups thinly sliced cabbage (or a mix of cabbage + snap peas)
  • Chop 1 cup cilantro
  • Thinly slice 2 scallions
  • Make the slaw
  • Cook rice (if using instead of tortillas)

Instructions

  • In a medium pot, add the chicken, garlic, lime zest, salt, red pepper flakes (if using), and 1 cup coconut milk. Stir to combine, then bring to a gentle simmer, cover, and simmer for 12-15 minutes, or until the chicken is cooked through (breasts may take longer - if not cooked through, flip them over, cover, and simmer 3-5 more minutes).
  • Transfer the chicken to a cutting board. Add bell peppers to the pot and simmer uncovered for 5–10 minutes to reduce slightly and concentrate flavor.
  • Shred up the chicken and return to the pot. Add lime juice and more salt, if needed. It should be a little tangy and well-seasoned.
  • Meanwhile, add the coconut lime sauce ingredients to a jar with a tight-fitting lid and shake vigorously to combine. If the nut butter isn’t mixing, use a fork to mash it up or it can also help to warm up the mixture in the microwave and shake again.
  • Toss herb salad together in a bowl. Pour about half of the coconut lime sauce (a scant ½ cup) over top along with ¼ teaspoon salt and toss to coat. If you have extra cilantro or scallions, chop them up and stir it into the chicken.
  • Add the saucy chicken/peppers into warm tortillas or over warm rice along with the herb slaw, and avocado. Drizzle some of the remaining sauce over top along with sriracha/chili oil if you want a little kick. Top everything with a squeeze of lime, if you’d like.

Notes

Substitutions:

  • To make vegetarian, you could replace the chicken with a couple cans of beans or crumbled up tofu. Simmer everything together (including the peppers) uncovered for 10 minutes - you’ll likely want to season with more salt.
  • Use tahini or sunflower butter to make nut-free
  • Use any combo of raw crunchy veg in the slaw (radish, carrot, etc)

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Chicken: up to 4 days in the fridge or 2 months in the freezer
    • Sauce: up to 5 days in the fridge
    • Slaw: up to 5 days in the fridge

Leftovers + Repurposing:

  • Warm up the chicken in a covered pot or in the microwave until warmed through. Serve over warmed up rice or tortillas along with the slaw and any remaining sauce. Top with extra lime!
  • Eat as a taco or as a grain/rice bowl.