Coconut Chicken Tacos with Mango Pineapple Salsa
Crispy breaded coconut chicken tenders served in warm corn tortillas with fresh mango and pineapple salsa, creamy guacamole, chipotle sour cream, shredded romaine, and cilantro. A vibrant, tropical take on chicken tacos with bright fruit flavors balanced by smoky heat and cooling avocado.
Ingredients
- 2 boxes Bell & Evans breaded coconut chicken tenders
- vegetable oil
- 12 corn tortillas or flour, or flour if preferred
- 1 ½ cups pineapple, small diced
- 1 ½ cups mango, small diced
- ½ small red onion, finely diced
- 2 T fresh cilantro, roughly chopped
- 1 T honey
- 1 lime juiced
- 1 jalapeno seeds removed, finely diced
- salt
- pepper
- 2 avocados
- 2 cloves garlic, finely minced
- 1 lime juiced
- salt
- pepper
- 1 chipotle from a can of chipotles in adobo sauce
- 1 cup sour cream
- 1 to 3 T, heavy cream
- salt
- pepper
- ½ head romaine lettuce, shredded
- fresh cilantro
- lime wedges
Instructions
- 1
Mix pineapple, mango, red onion, cilantro, honey, lime juice, and jalapeno until blended. Season with salt and pepper.
- 2
Smash avocados to desired consistency. Blend with garlic, lime juice, chipotle, and salt and pepper until mixed. Adjust texture with heavy cream if needed.
- 3
Combine chipotle, sour cream, and heavy cream in a food processor. Blend until smooth. Season with salt and pepper.
- 4
Wrap tortillas in foil and warm in oven for 20 minutes, or lightly brush with oil and grill until golden brown just before serving.
- 5
Heat oil to 350°F in a large skillet over medium heat. Carefully add chicken tenders and cook approximately 10 minutes, turning halfway through until golden brown. Ensure internal temperature reaches 170°F.
- 6
Remove chicken to paper towel-lined plate and cool 5 minutes. Cut each tender into thirds.
- 7
Arrange salsa, guacamole, chipotle cream, lettuce, cilantro, lime wedges, and chicken on a large platter. Serve family style for guests to assemble.
Tips
Cut chicken tenders into thirds after cooling for easier taco assembly.
Prepare salsa, guacamole, and chipotle cream ahead and store separately until ready to serve.
Use a meat thermometer to ensure chicken reaches 170°F for food safety.
Good to Know
Salsa, guacamole, and chipotle cream keep separately in airtight containers in the refrigerator for up to 1 day. Fried chicken best served immediately but may be refrigerated up to 2 days.
Prepare salsa, guacamole, and chipotle cream up to 1 day ahead. Store separately. Fry chicken up to 2 days ahead and reheat gently before serving.
Arrange all components on a large platter and serve family style, allowing guests to assemble their own tacos with desired toppings.
Common Mistakes
Do not skip the meat thermometer check to avoid undercooked chicken.
Do not skip the 5-minute cooling period to avoid the chicken being too hot to handle safely.
Do not delay warming the tortillas to avoid them becoming cold and difficult to work with.