COCONUT CURRY CHICKEN TACOS

Coconut Curry Chicken Tacos image

Grilled tortillas filled with coconut curry chicken, green apple and Thai basil. Topped with mango chile sauce and crunchy peanuts.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 cup coconut milk (not cream of coconut)
1 tablespoon plus 2 teaspoons red curry paste
1 lb uncooked chicken breast tenders (not breaded)
1 ripe medium mango, seed removed, peeled
1 jalapeño chile, seeded, diced
1/2 teaspoon red curry paste
1 Granny Smith apple, julienned
1/4 cup torn fresh Thai basil leaves
8 Old El Paso™ tortillas for soft tacos & fajitas (6 inch)
1/2 cup dry-roasted peanuts, roughly chopped
1 lime, cut into wedges

Steps:

Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix coconut milk and 1 tablespoon plus 2 teaspoons red curry paste until well blended. Reserve 1/4 cup mixture in separate container for brushing on chicken when grilling. Add chicken to bag; toss to coat. Refrigerate about 15 minutes.
Meanwhile, in blender or food processor, place Mango Sauce ingredients. Cover; blend on high until smooth. Place in bowl until ready to serve. Place Thai Fresh Salsa ingredients in separate bowl.
Drain chicken, keeping as much marinade as possible on meat. Place chicken on grill over medium heat. Cook chicken 5 to 8 minutes on each side until cooked through, brushing with reserved coconut milk mixture halfway through cooking. Heat tortillas on grill.
Cut chicken into thin strips. Fill tortillas with chicken, salsa, sauce and peanuts. Serve with lime wedges.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Taco, Sodium 400 mg, Sugar 9 g, TransFat 1 g