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Coconut Chicken Tacos with Dill Tzatziki Sauce and Tangy Slaw

Whitney Watkins

3 min read

May 3

11

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Mix up your taco night with these mouthwatering Coconut Chicken Tacos with Dill Tzatziki Sauce and Tangy Slaw. A soft tortilla stuffed with a sweet and sour crunchy slaw, topped with tender strips of coconut crusted chicken and covered in a fresh dill and lime sauce for a taco twist that is sure to impress.


Coconut Chicken Tacos with Dill Tzatziki Sauce and Tangy Slaw

We eat a lot of tacos in our house. Traditional ground beef tacos, stand up chicken tacos, shrimp tacos, ahi tuna tacos, you name it. You can't go wrong with a good taco, am I right? I’m always on the search for ways to change up taco night. This recipe for Coconut Chicken Tacos with Dill Tzatziki Sauce and Tangy Slaw is a delicious taco in a whole new way. Crisp and flavorful coconut chicken over a sweet and tangy slaw topped with a dill tzatziki sauce that will rock your taco world.


Coconut Chicken Tacos with Dill Tzatziki Sauce and Tangy Slaw

Marinating your chicken in coconut milk not only gives it a delicious flavor but coconut milk also helps to tenderize the meat to create flavorful tender bites of chicken. I do recommend using canned, full fat coconut milk for the creaminess that helps your crust stick. One of my favorite things about this recipe is that you can prep the slaw and tzatziki sauce up to 2 days in advance to help you get ahead on those crazy nights.


Coconut Chicken Tacos with Dill Tzatziki Sauce and Tangy Slaw

If you give this recipe a try please leave a comment below, I'd love to hear what you thought! Be sure to follow me on Pinterest, Instagram and Facebook for more mouthwatering recipes.


Coconut Chicken Tacos with Dill Tzatziki Sauce and Tangy Slaw

 

Serves 6


Ingredients:

  • Tortillas

Coconut Chicken:

  • 2 lbs chicken breast, cut into strips

  • 1/2 cup full fat coconut milk

  • juice and zest of 1 lime

  • 1/2 tsp salt

  • 1/2 cup panko bread crumbs

  • 1/2 cup cornmeal

  • 1/2 cup unsweetened coconut flakes

  • 1 1/2 tsp smoked paprika

  • 1 tsp cumin

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp turmeric

  • 1/4 tsp pepper

Slaw:

  • 1 1/2 cups red cabbage, chopped

  • 1/2 cup shredded carrots

  • juice of 1 lime

  • 1 Tbsp apple cider vinegar

  • 1 tsp maple syrup

  • 1/2 tsp salt

Dill Tzatziki Sauce:

  • 1/2 cup plain yogurt

  • 1/2 cup finely diced dill pickle

  • juice and zest of 1 lime

  • 1 1/2 tsp dried dill or 1 Tbsp fresh dill

  • 1/2 tsp salt

  • 1/4 tsp hot sauce


Instructions:

  • In a large resealable bag combine chicken strips, coconut milk, lime zest and juice and 1/2 tsp salt. Squish around to coat chicken well. Allow to marinate for 20- 30 minutes or up to 4 hours.

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.

For the Slaw

  • Combine all ingredients in a bowl stirring to coat cabbage and carrots well. Place in refrigerator until ready to serve.

For the Tzatziki

  • Combine all ingredients in a small bowl. Adjust salt and hot sauce to taste. Place in refrigerator until ready to serve.

Breading the Chicken

  • In a wide shallow pan combine bread crumbs, cornmeal, coconut flakes, paprika, cumin, garlic powder, turmeric, pepper and 1/2 tsp salt. Mix well.

  • Working in batches, remove chicken from marinade, shaking off excess liquid, and coat in breadcrumb mixture. Place on prepared baking sheet careful not to overcrowd your pan.

  • Lightly brush or spray tops of chicken with olive oil.

  • Bake chicken in 400 degree oven for 15-20 minutes until cooked through and golden brown.

To assemble tacos

  • Place a flour tortilla on a plate, top with slaw, coconut chicken and tzatziki. Top with extra hot sauce if desired.



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