Coconut Curry Chicken Tacos
1 (14 oz. can) lite-unsweetened coconut milk
1 lb. chicken tenders
2 Tbsp. curry powder
1 green apple, chopped
1 mango, peeled and chopped
1 jalapeno, seeded and chopped
1 lime, juiced
2 Tbsp. bay leaves, chopped
8 HEB Tortillas Aguilar
In a zip top bag combine the first three ingredients and set in the refrigerator.
Preheat the grill to medium high heat.
In a medium size bowl, combine the apple, mango, jalapeno, basil, and lime juice. Cover an
d place in the refrigerator.
Remove the chicken from the refrigerator. Remove the chicken from the bag leaving as much
of the marinade on it a s possible.
Place chicken on the grill. Cook for 4 to 6 minutes per side.
While chicken is grilling place the tortillas Aguilar on the grill to cook as well. Cook t
ortillas a few minutes per side.
Remove chicken and tortillas from the grill. Place curried chicken in the tortilla and top
Serving size: 1 taco, Calories: 200, Total Fat: 5g, Saturated Fat: 1.5g, Sodium: 380mg, Ca
rbohydrates: 5g, Dietary Fiber: 2g, Protein: 14g
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