Coconut Almond Chicken Tacos with Mango‑Salsa & Lime Slaw

Looking for a crowd‑pleasing meal that’s as quick as it is flavorful? This coconut‑almond chicken taco packs protein, healthy fats, and bright tropical accents into one bowl. The crunchy slaw and fresh mango salsa give it an unbeatable freshness that’ll have everyone asking for seconds.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb skin‑less, boneless chicken breast, cut into ½‑inch cubes
• 1 tablespoon almond butter
• 1 tablespoon unsweetened shredded coconut
• 1 tablespoon coconut milk
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 teaspoons olive oil, divided
• 12 small corn tortillas
• 1 cup mango, diced
• ¼ cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely minced
• 1 lime, juiced
• ¼ cup lime vinaigrette (lime juice, 1 tsp honey, 1 tsp olive oil, salt & pepper)
• 2 cups shredded cabbage
• 1 carrot, julienned
• 1 avocado, sliced (optional garnish)

Instructions

1. 1. In a medium bowl, whisk together almond butter, coconut milk, soy sauce, smoked paprika, garlic powder, and a splash of the olive oil until smooth.
2. 2. Toss the chicken cubes in the sauce, turning to coat. Let rest while you prep the salsa and slaw.
3. 3. Heat 1 teaspoon of olive oil in a large skillet over medium‑high heat. Add chicken and cook until golden and cooked through, about 5‑7 minutes. Set aside.
4. 4. In a bowl, combine mango, cilantro, jalapeño, lime juice, and remaining olive oil to make the salsa. Stir until blended.
5. 5. In another bowl, mix cabbage, carrot, and lime vinaigrette. Toss to coat evenly, creating the lime slaw.
6. 6. Warm corn tortillas in a dry skillet or microwave until pliable, about 20‑30 seconds.
7. 7. Assemble tacos: spoon chicken onto tortillas, top with mango salsa and a generous amount of lime slaw. Add avocado slices if desired.
8. 8. Serve immediately with lime wedges on the side; enjoy a burst of protein‑filled, tropical flavor!

Chef's Note

Pro tip: A pinch of smoked paprika adds subtle depth—skip it for a pure coconut‑almond flavor!

Make-Ahead Tips

Salsa and slaw can be prepped up to 2 days ahead, stored in airtight containers in the refrigerator.

Substitutions

Swap the chicken for grill‑cooked tofu for a vegetarian version. Use almond milk instead of coconut milk if you prefer a lighter sauce.