Mexican Coconut Curry Tacos

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Ingredients

  • chicken breast

    2

  • coconut milk

    1 can

  • red curry paste

    2 tablespoons

  • lime juice

    2 tablespoons

  • tortillas

    6

  • avocado

    1

  • cilantro

    1/4 cup

  • red onion

    1/2

  • cherry tomatoes

    1 cup

  • jalapeno

    1

  • salt

    to taste

  • pepper

    to taste




Steps

  • In a pan, cook the chicken breast until cooked through. Set aside to cool, then shred into small pieces.

  • In a separate saucepan, heat the coconut milk over medium heat. Stir in the red curry paste and lime juice, and simmer for 5 minutes.

  • Add the shredded chicken to the curry sauce, and simmer for an additional 5 minutes until well coated.

  • Warm the tortillas in a dry skillet or over an open flame until slightly charred.

  • To assemble the tacos, spread a spoonful of the coconut curry chicken onto each tortilla. Top with sliced avocado, chopped cilantro, diced red onion, halved cherry tomatoes, and sliced jalapeno.

  • Season with salt and pepper to taste, and serve immediately.

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