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Island Coconut Chicken Tacos

Enjoy a little taste of summertime flavor any night of the week with these sweet and slightly spicy Island Coconut Chicken Tacos! They're made with chicken tenderloins, Soy Vay Island Teriyaki Marinade & Sauce, and Coconut Shrimp & Chicken Breading in soft tortillas topped with Asian slaw, mango, jalapeño, tomatoes, and green onions.
Course Main Course
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 2
Author Jessica

Ingredients

  • 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

Instructions

  • Marinate chicken tenders in marinade 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 breading into the chicken.
  • Place on baking sheet and bake 20-30 minutes, or until chicken has cooked through and 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.