Curried Chicken Tacos

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings


  • 2 pounds boneless skinless chicken breast halves
  • 1 cup full fat coconut milk
  • 1 1/4 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon grated fresh ginger
  • sea salt and freshly ground black pepper to taste
  • 4 cloves garlic minced
  • 2 tablespoons coconut oil
  • 1 large head purple cabbage cut into fourths
  • 1 cup chopped cilantro
  • 3 tablespoons chopped pickled jalapeno
  • 2 medium limes juiced
  • 2 tablespoons extra virgin olive oil
  • 8 large leaves lettuce


  • Place chicken in a large bowl; add next 7 ingredients (coconut milk through garlic); blend well.
  • Cover bowl and marinate overnight in the refrigerator or at room temperature for 1 hour.
  • Preheat grill to MEDIUM-HIGH. Brush grill grate with coconut oil; grill cabbage fourths for 2 to 3 minutes per side or until grill marks appear; remove from grill and set aside to cool.
  • Next, grill marinated chicken for 4 to 6 minutes per side or until juices run clear; remove from grill and set aside for at least 5 minutes before slicing.
  • Chop grilled cabbage and place it in a large bowl; add cilantro, jalapeno, lime juice and olive oil; salt and pepper to taste and toss well.
  • Assemble tacos by placing sliced chicken on the lettuce leaves; top with grilled coleslaw and roll up.
  • Serve immediately.
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