I’ve been concentrating on desserts and appetizers but this is one entree that I couldn’t pass up sharing with. Super easy to make and super delicious – its a great recipe to have in your repertoire. This recipe is thanks to Traca at Eat.At.
There is so much to love about this chicken taco recipe. First – it’s a snap to make using a rotisserie chicken. Second, thanks to the coconut, lime, cumin and cilantro it bursts with flavor (the coconut milk thickens as it heats). Third, they are delicious as leftovers if you are lucky enough to have any.
Coconut Lime Shredded Chicken Tacos, Makes 6 Tacos
- 1 rotisserie chicken, meat removed and shredded
- 1 cup coconut milk (shake can well before using)
- 1/2 tsp. cumin
- zest & juice of 1 lime
- splash of hot sauce to taste (I used 1 tsp. but I like things spicy)
- salt & pepper to taste
- 1/4 cup chopped cilantro (at least)
- 1 diced small red onion
- 1 sliced avocado
- 6 small flour tortillas
Combine chicken, coconut milk cumin, juice & zest of lime an hot sauce. Cook until heated through and thickened. Salt and pepper to taste. Stir in cilantro. Serve in tortillas and top with red onion and avocado.