Mango Coconut Chicken Tacos with Pale Ale Tortillas Recipe

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Shanna Schad

If I could eat one meal for the rest of my life it would be tacos. There are so many different options with taco fillings and shells, and you can eat them for any meal of the day. These mango chicken tacos with pale ale tortillas are perfect for lunch, snacks or dinner.

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Homemade tortillas are so easy to make, and using beer instead of water gives it a nice flavor, and helps keep the structure of the tortilla together (the result is better than when using water). Plus, beer goes great with tacos—so why not have beer in the tacos as well?

The mango coconut marinade is excellent with chicken and has a little spicy kick to it. You don’t want to marinade longer than 4 hours; there is citrus in the marinade and it will start to break down the meat. Also, a sweet marinade grilling on low is the way to go to ensure that the sugars don’t burn.

Toppings are kept limited to avocado and cilantro. The flavor of the marinade is so good that I didn’t want to add anything—like cheese—to take away from the flavor. Of course, a side of lime rice is a must with these tacos. I love the Thai lime rice that cooks in 90 seconds; it saves on time and the coconut and lemongrass flavors in the lime rice works well with the marinade. This just might be my newest favorite taco recipe.

Enjoy these mango chicken tacos with pale ale tortillas for #TacoTuesday or any day!

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