Tuesday, June 20, 2017

Coconut Chicken Tacos with Peach Salsa and Cilantro Lime Slaw


Happy Taco Tuesday! Have you ever went to a restaurant and had the most amazing dish in this case taco? Then all you do is think about it? Well that was the inspiration of this dish. We went to a Caribbean restaurant for my son's 18th birthday and they had the most amazing tacos. Yes I said 18th birthday and yes I feel old.


I for one have a love for Mexican food now add a Caribbean twist on it and I'm in!
Not to mention coconut chicken fingers and shrimp are another weakness of mine.


Super crispy slightly sweet with a little savory all these flavors come together so incredibly well. Defiantly make these for yourself and everyone you know.


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Ingredients:
For the chicken:
1 package of chicken tenders, usually 6 in a package
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 cup panko breadcrumbs
1 1/2 cups unsweetened flaked coconut
1 cup whole buttermilk
1 large egg
canola oil or peanut oil to fry in

For the peach salsa:
2 large peaches, diced 
3 roma tomatoes, diced
1 jalapeño, seeded and finely diced
1 small red onion, finely diced
½ bunch cilantro, chopped
2 Tablespoons fresh lime juice  
1½ teaspoons salt
¼ teaspoon black pepper

Cilantro lime slaw:
Dressing:
¾ cup real mayonnaise
1 tablespoon fresh lime juice
1 tablespoon granulated sugar
1 teaspoon lime zest
1 teaspoon garlic salt
1 teaspoon onion powder
Slaw:
1 8oz bag coleslaw mix
¼ cup chopped fresh cilantro

Directions:
Make the slaw first a few hours or a day ahead:
In a medium size mixing bowl whisk together the mayonnaise, lime juice, sugar, zest, garlic salt and onion powder. Add the slaw ingredients and mix well. Chill for at least 4 hours prior to serving, mixing periodically.


Next make the peach salsa:
Place diced peaches, diced tomatoes, jalapeño, onion and cilantro in a large bowl. Stir gently to combine. Squeeze the fresh lime juice over the top and sprinkle with salt and pepper. Gently stir again to combine. Cover tightly and place salsa in fridge for at least 1 hour to let flavors blend.

For the chicken:
Sprinkle chicken with salt and pepper. Place flour in a shallow dish. Combine buttermilk and egg in a shallow dish, stirring well. Place bread crumbs and coconut in a shallow dish. Dredge chicken in flour; shake off excess. Dip chicken in egg mixture; dredge in breadcrumb and coconut mixture.

Heat a large skillet over medium-high heat. Add oil to pan; until it reaches 350 degrees F. Add chicken to pan; cook 6 minutes or until done, turning to brown. 

To assemble:
Grill or heat the corn tortillas until warm. Double up the tortillas and place the slaw on first then the chicken and salsa. Repeat with remaining 5 pieces of chicken. Drizzle with your favorite flavored crema or sweet chili sauce if desired. 





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3 comments :

  1. These were the most amazing tacos! The peach salsa made the tacos so bright and fresh, I can't wait to eat this again!

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  2. I love the slaw on tacos. These sound awesome! Thanks for sharing at What’d You Do This Weekend? Hope to see you again next week!

    Wishes for tasty dishes,
    Linda

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  3. I just got a huge flat of peaches from the farmers market, this recipe looks like a perfect way to use them. That salsa could have many applications! Pinned for later, Thanks!

    ReplyDelete