Crispy Coconut Chicken & Kale Power Tacos

These Crispy Coconut Chicken & Kale Power Tacos combine succulent, coconut‑tender chicken with sautéed kale for a nutrient‑dense, flavorful bite. The light, airy coconut coating gives a tropical twist to a classic taco, while the kale adds fiber and essential vitamins. Ready in under 35 minutes, they’re ideal for busy evenings when you crave something fresh and protein‑rich.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite‑size pieces
• 1 cup shredded coconut (unsweetened)
• 1/2 cup all‑purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt & pepper to taste
• 2 tbsp coconut oil
• 1 head kale, stems removed and chopped
• 1 tbsp minced fresh ginger
• 1 clove garlic, minced
• 1/2 cup cooked quinoa
• 1/4 cup low‑fat shredded cheese (optional)
• 12 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, whisk together coconut, flour, paprika, garlic powder, cayenne, salt, and pepper.
2. Add the chicken pieces, tossing until they’re evenly coated in the coconut mixture.
3. Heat 2 tbsp coconut oil in a large skillet over medium‑high heat. Add chicken and cook for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add kale, ginger, and garlic. Sauté for 3–4 minutes until the kale softens and turns bright green.
5. Stir in cooked quinoa, then return the chicken to the pan. Toss everything together and cook for an additional 2 minutes to meld flavors.
6. Warm corn tortillas in a dry skillet or microwave. Spoon the coconut chicken, kale, and quinoa mixture onto each tortilla.
7. Top each taco with a sprinkle of shredded cheese (if using), fresh cilantro, and a squeeze of lime juice.
8. Serve immediately with lime wedges on the side for extra zest.

Chef's Note

For extra crunch, let the coated chicken rest for 5 minutes before frying, allowing the coconut coating to set.

Make-Ahead Tips

Store the cooked chicken mixture in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet until warmed through before assembling tacos.

Substitutions

Chicken thighs can be swapped for lean chicken breast or tofu for a veggie version. Replace quinoa with brown rice or barley for a different grain base.