Coconut Lime Chicken Taco Cups with Creamy Avocado Dip

These Coconut Lime Chicken Taco Cups bring a burst of citrusy flavor and creamy avocado to a satisfyingly simple, protein-packed meal. Made with fresh cilantro, crunchy shells, and a velvety dip, they’re ready in under an hour and can be prepped ahead. Perfect for busy weeknights, they’ll leave you craving more.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 4 boneless, skinless chicken thighs, cubed
• - 1 cup coconut milk
• - Juice & zest of 2 limes
• - 1 tbsp lime-infused olive oil
• - 1 tsp ground cumin
• - 1 tsp smoked paprika
• - 1/2 tsp garlic powder
• - Salt & pepper, to taste
• - 8 mini corn or low‑carb taco shells
• - 1 ripe avocado, diced
• - 1/2 cup Greek yogurt
• - 1 jalapeño, minced
• - 1/4 cup fresh cilantro, chopped
• - 2 medium tomatoes, diced
• - 1/4 cup red onion, finely chopped
• - 1 tsp lime juice
• - Optional: shredded cheese or crumbled feta

Instructions

1. 1. Toss chicken pieces with cumin, paprika, garlic powder, salt, pepper, and lime zest.
2. 2. Heat oil in a skillet over medium‑high heat; sear chicken until brown on all sides, about 5 minutes.
3. 3. Add coconut milk and lime juice, bring to a simmer, then lower heat and let thicken for 8 minutes.
4. 4. While sauce simmers, warm taco shells according to package instructions.
5. 5. In a bowl, mix diced avocado, Greek yogurt, minced jalapeño, lime juice, and a pinch of salt—this is the creamy dip.
6. 6. Prepare pico de gallo: combine diced tomatoes, red onion, cilantro, and a splash of lime.
7. 7. Assemble: Place warmed shells on a platter, spoon chicken mixture into each, top with dollops of avocado dip, and a spoonful of pico de gallo.
8. 8. Sprinkle optional cheese and serve immediately, or cover tightly and refrigerate up to 2 days.
9. 9. Reheat shells in a 350°F oven for 4 minutes before serving to regain crispness.

Chef's Note

For extra smokiness, sear the chicken at 400°F for 5 minutes before adding coconut milk.

Make-Ahead Tips

Prepare the shells and cook the chicken 1 hour in advance. Cool, cover, and refrigerate. Assemble just before serving, or reheat shells in the oven for 4 minutes to restore crispiness.

Substitutions

Swap chicken for ground turkey or shrimp; use low‑carb tortillas instead of shells; replace Greek yogurt with light sour cream for a different tang.