Coconut-Crusted Chicken Tacos with Mango-Corn Salsa

It’s Taco Tuesday! When I was meal-planning for the week, I realized I hadn’t done a Taco Tuesday in a while, and also that I wanted to try something new. These are breaded without a thick dredge, and baked, rather than fried, so have an extra one or two! Easy and so delicious. Here you go.

WHAT YOU NEED
* corn tortillas
*Β optional for serving: ripe avocado, sliced

for the chicken
* 1-1 1/2lbs chicken breast tenders (or just chicken breast cut into thin strips)
* 3/4-1C unsweetened shredded coconut
* 1/2C panko breadcrumbs
* 1t garlic powdercocotaco3
* 1t cumin
* 1/4t chili powder
* juice of 2 limes

for the mango-corn salsa
* 2 ears corn
* 1/2 a ripe mango, diced
* 1 small tomato, diced
* 1 shallot, diced
* small handful cilantro, chopped
* juice of 1 lime
* 1t apple cider vinegar
* pinch each salt and pepper

WHAT TO DO
Preheat your oven to 350F. Prepare a baking sheet by covering it with tin foil. You can also place a baking cooling rack into the baking sheet (optional) to help keep one side of your chicken pieces from getting too soggy. Set aside.

Mix all the chicken coating ingredients together in a bowl. Squeeze the limes right over the raw chicken pieces, and then toss each piece of chicken in the coconut-panko mixture to coat. Place the chicken onto your prepared baking sheet (or onto the cooling rack on the baking sheet). Bake 15-20 minutes at 350F. Then broil for 2 minutes on high to finish crisping the coconut crust.

While the chicken’s in the oven, throw your salsa together. Cut the corn kernels off the cob and saute in a little olive oil or cooking spray until it begins to char a bit. Remove from heat. Meanwhile, dice and chop the mango, tomato, shallot, and cilantro and mix together in a bowl. Add the corn and mix through. Add the lime juice, cider vinegar, salt, and pepper and mix well to combine.

Assemble your tacos and add a slice of fresh, ripe avocado for a creamy, delicate finish.

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