These Coconut Lime Chicken Tacos bring together the bright, tropical notes of coconut and lime with tender, spiced chicken wrapped in soft tortillas. Perfect for a quick weeknight meal or a festive weekend dinner, this dish is fresh, vibrant, and incredibly satisfying.
Why You’ll Love This Recipe
You’ll love this recipe because it’s quick, flavorful, and easy to customize. The marinade infuses the chicken with a perfect balance of citrus and creaminess, while the toppings add crunch, creaminess, and freshness. Whether you’re hosting taco night or just craving something zesty, these tacos hit all the right notes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into strips
1/4 cup coconut milk
Juice of 2 limes
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper, to taste
8 small tortillas (corn or flour)
Toppings: shredded cabbage, diced tomatoes, sliced avocado, fresh cilantro, lime wedges
Directions
Prepare the Marinade:
In a medium bowl, whisk together coconut milk, lime juice, olive oil, minced garlic, chili powder, cumin, salt, and pepper. Add the chicken strips, tossing to coat evenly. Let the chicken marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Cook the Chicken:
Heat a large skillet over medium-high heat. Add the marinated chicken strips and cook for 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Warm the Tortillas:
While the chicken cooks, warm the tortillas in a dry skillet for about 30 seconds on each side, or wrap them in foil and place them in a preheated oven at 350°F (175°C) for 5–10 minutes.
Assemble the Tacos:
Lay out the warm tortillas and fill each with the cooked chicken. Top with shredded cabbage, diced tomatoes, sliced avocado, and fresh cilantro. Add a squeeze of lime juice for an extra burst of freshness.
Serve:
Serve immediately while warm and enjoy the perfect blend of creamy, tangy, and savory flavors.
Spicy Kick: Add a chopped jalapeño or a dash of hot sauce to the marinade for more heat.
Grilled Option: Instead of pan-cooking, grill the chicken for a smoky flavor.
Vegan Version: Substitute chicken with grilled tofu or tempeh and use coconut yogurt instead of coconut milk for a creamy texture.
Low-Carb Option: Serve the chicken and toppings in lettuce wraps instead of tortillas.
Extra Creamy Sauce: Blend a little coconut milk with lime juice, garlic, and cilantro to drizzle over the tacos.
Storage/Reheating
Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through. Tortillas can be kept wrapped in foil at room temperature for up to 24 hours or refrigerated for up to 3 days. For best results, reheat tortillas in a dry pan or microwave for a few seconds before serving.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work perfectly and add extra juiciness to the tacos.
2. Can I make the marinade ahead of time?
Absolutely. You can prepare the marinade up to 24 hours in advance and store it in the refrigerator until ready to use.
3. What kind of tortillas work best?
Both corn and flour tortillas work well. Corn adds a traditional flavor, while flour tortillas are softer and easier to fold.
4. Can I use light coconut milk?
Yes, light coconut milk will still give great flavor while reducing calories.
5. How do I know when the chicken is cooked through?
The internal temperature should reach 165°F (74°C), and the chicken should no longer be pink inside.
6. What toppings go well with these tacos?
Try adding pickled onions, shredded carrots, or a drizzle of spicy mayo for extra flavor.
7. Can I grill the chicken instead of pan-cooking?
Yes, grilling adds a smoky flavor that pairs beautifully with the coconut and lime.
8. Are these tacos freezer-friendly?
You can freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
9. What sides go well with coconut lime chicken tacos?
Serve with coconut rice, grilled corn, or a simple mango salsa for a tropical meal.
10. Can I make this recipe dairy-free and gluten-free?
Yes! The recipe is naturally dairy-free. Use gluten-free tortillas to make it fully gluten-free.
Conclusion
Coconut Lime Chicken Tacos are the perfect blend of freshness, spice, and creamy coconut flavor. They’re easy to make, light yet filling, and ideal for any meal of the week. Whether you’re entertaining friends or just treating yourself to something special, these tacos deliver a burst of tropical flavor in every bite.
These Coconut Lime Chicken Tacos combine tender, marinated chicken with fresh toppings and tropical flavors from coconut milk and lime—perfect for a quick, vibrant weeknight meal.
Ingredients
1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into strips
In a bowl, whisk together coconut milk, lime juice, olive oil, garlic, chili powder, cumin, salt, and pepper. Add chicken and toss to coat. Marinate for 20 minutes to 2 hours.
Heat a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes until golden and cooked through.
Warm tortillas in a dry skillet for 30 seconds per side or in a 350°F (175°C) oven for 5–10 minutes wrapped in foil.
Assemble tacos by filling each tortilla with chicken and desired toppings (cabbage, tomatoes, avocado, cilantro, lime juice).
Serve immediately while warm and enjoy.
Notes
Add jalapeños or hot sauce to the marinade for extra spice.
Grill the chicken instead of pan-frying for a smoky flavor.
Swap chicken with tofu or tempeh for a vegan option.
