kale & coconut chicken tacos.

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These tacos were so perfect in so many ways!  I cooked the chicken with a light coating of flour and shredded coconut in my cast iron skillet. I added Granny Smith apple to the tacos for a crunch and a hint of sweet & sour, then topped the tacos off with kale coated in an avocado dressing!  The textures in these tacos are ON POINT!


Recipe: (serves 3-4)

  • 3 chicken breasts, cut in half length-wise (so you end up with 6 thin slices of chicken breast)
  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup whole wheat flour
  • 1 tablespoon all-purpose seasoning
  • salt & pepper
  • 1 bunch kale, big stems removed and chopped thin
  • 1 avocado
  • 1 Granny Smith apple, diced small
  • tortillas – corn or flour! (I used corn)
  • 2 limes
  • 2 Tablespoons fresh cilantro, chopped
  • shaved coconut, garnish


  1. Heat a large cast iron or regular skillet to medium-high heat.
  2. Combine flour, shredded coconut and all-purpose seasoning on a plate.
  3. Season each piece of chicken with salt & pepper on both sides.
  4. Dip each piece of chicken into flour & coconut mixture, pressing down so all the chicken is coated.
  5. Place one Tablespoon of olive oil or coconut oil into your hot skillet.
  6. Start with cooking 3 pieces of chicken at a time.  Place 3 pieces of chicken into the pan, brown both sides (about 2-3 minutes on each side) and squeeze juice from half a lime into the pan and cover for about 30 seconds.
  7. Once chicken is done, remove and let sit on a plate while you cook the second batch.
  8. Once the chicken is finished cooking, let rest.
  9. Meanwhile, make the avocado dressing – Place 1 avocado into the food processor with juice of 1 lime, cilantro, salt and pepper.
  10. Mix until everything is combined and creamy.
  11. Mix avocado dressing and kale together until all the kale is coated.
  12. Slice the chicken into thin pieces, and assemble your tacos.
  13. Tortilla + chicken + apple + kale + shaved coconut!  Enjoy!

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