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Enjoy a little taste of summertime flavor any night of the week with these sweet and slightly spicy Island Coconut Chicken Tacos!
It’s mid-October and the days are finally settling into that cool, fall weather I’ve been anxiously awaiting since our first summer heatwave. Upper 50’s during the day and 40’s at night. I’ll take it! Last week, it was still hot and humid, reaching the lower 80’s. Not quite sweater weather! However, the sticky heat did inspire a Taco Tuesday (or any weeknight, really) worthy dish infused with a ton of summer-like flavor!
Do you ever have one of those nights where you’re not sure what to make for dinner, so you open the fridge door, and just start chopping up ingredients? Those nights always seem to turn into a crazy combination of delicious flavors! I always feel like a mad scientist when I’m working on one of these cooking experiments. Sometimes they work. Sometimes they’re a bit odd, but edible. These Island Coconut Chicken Tacos, however, were a total food fusion success!
A little summertime flavor anytime!
- 1 lb. package chicken tenderloins
- 1/2 cup Soy Vay Island Teriyaki Marinade & Sauce
- 2 cups Coconut Shrimp & Chicken Breading
- 6 inch soft flour tortillas
- Asian slaw
- 1 mango, peeled and chopped
- 1/2 jalapeño, seeded and diced
- 1 cup grape tomatoes, quartered
- 2 green onions, chopped
- 1 tbsp. Soy Vay Island Teriyaki Marinade & Sauce
- Marinade chicken tenders in Soy Vay Island Teriyaki Marinade and Sauce for at least two hours (overnight is best).
- Once the chicken is marinaded, preheat oven to 425º and prepare a baking sheet with foil and cooking spray.
- Add the Coconut Shrimp & Chicken Breading to a shallow dish and coat the chicken on both sides, pressing the breading into the chicken, if necessary.
- Place on the baking sheet and bake for 20-30 minutes, or until the chicken has cooked through and the breading is crunchy.
- Start assembling your tacos by adding a little Asian slaw into the shell.
- Make a quick salsa by tossing chopped mango, jalapeño, grape tomatoes, and green onions in a bowl. Add a tablespoon of Soy Vay Island Teriyaki Marinade & Sauce and mix.
- Add a chicken tender to the taco shell and spoon the mango salsa over it.
- Drizzle with a little more Soy Vay Island Teriyaki Marinade & Sauce, if desired, and serve.
And there you have it! Even though I’m thoroughly enjoying the fall weather (it finally looks like it’s here to stay), I do miss some of the fresh flavors of summer. These island-inspired tacos let you enjoy a little of that summer flavor anytime!
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