- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 10 m
- Serves
- 4
Ingredients
- 2 lb
- boneless, skinless chicken breasts or thighs, halved lengthwise
- ½ cup
- coconut milk
- 125 mL
- 2
- cloves garlic, minced
- 3 tbsp
- lime juice
- 45 mL
- 2 tbsp
- minced ginger
- 30 mL
- 2 tbsp
- Sambal Oelek or other chili garlic sauce
- 30 mL
- 1 tbsp
- liquid honey
- 15 mL
- 1 ¼ tsp
- salt
- 6 mL
- 8 to 10
- small corn or flour tortillas
- Crema
- 2/3 cup
- sour cream or Greek yogurt
- 150 mL
- 1 tbsp
- lime juice
- 15 mL
- ½ tsp
- Sambal Oelek or chili powder
- 2 mL
- Pinch salt
- Garnish
- ¼
- pineapple, rind removed, cored and cut into thin slices
- 2
- ripe, firm mangoes, peeled and cut into thin slices
- 1 cup
- cilantro leaves
- 250 mL
- 2/3 cup
- crumbled feta
- 150 mL
- 1
- finger chili, thinly sliced (optional)
Directions
Step 1
Combine chicken, coconut milk, garlic, lime juice, ginger, Sambal Oelek, honey and salt in a bowl. Cover and refrigerate for 1 to 2 hours or overnight.
Step 2
To make crema: Stir together sour cream, lime juice, Sambal Oelek and salt. Set aside.
Step 3
Preheat grill to medium-high heat. Cook chicken on grill, discarding the coconut marinade, until cooked through, flipping once, 8 to 10 minutes. Shred with two forks.
Step 4
Meanwhile, grill tortillas until slightly charred, flipping once, 10 to 20 secs per side. Keep warm in a large rectangle of foil.
Step 5
Divide chicken onto tortillas; top with pineapple, mango, cilantro and feta. Spoon crema overtop and serve with lime wedges.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of recipe)
- Calories:
- 600
- Fat:
- 16 g
- Saturated Fat:
- 9 g
- Carbs:
- 61 g
- Fibre:
- 6 g
- Sugar:
- 30 g
- Cholesterol:
- 150 mg
- Protein:
- 55 g
- Sodium:
- 550 mg