Saturday, November 6, 2010
These Paradise Taco's are so good and make for a quick dinner. Everyone loved the unique taste of the coconut and chicken combined together. For a light and yummy dinner, give these a try.
6 boneless, skinless chicken breasts, diced
5 t. coconut extract
2 t. garlic powder
4 T. sugar
1/2 c. coconut
Place diced chicken, garlic powder, sugar and extract in a frying pan (lightly sprayed with pan coating) and cook until chicken is browned and cooked entirely. Drain any liquid and add 1/2 c. coconut, cook for 3 minutes longer.
2 c. cooked rice (white or brown)
1/2 c. pineapple tidbits + 1/2 c. juice
2 T. sugar
1/2 t. garlic powder
Combine pineapple, juice, sugar and garlic in a medium frying pan. Simmer for 5 minutes, add cooked rice and simmer for 10 more minutes to allow rice to soak up the flavor of the pineapple. Be careful as to not let all the pineapple juice cook right out, you want the rice to soak it up. (add a little bit more of the pineapple juice if you need to). Set aside, but keep warm.
8-10 flour tortila shells
1 c. grated cheese
Place flour shells on baking sheet (you won't be able to do all of them at the same time) and sprinkle with grated cheese. Place them under the broiler in your oven just until the cheese is melted (watch closely so they won't burn)...around 1-2 minutes at the most.
Fill cooked tortillas with the pineapple rice and chicken. Garnish with spinach leafs, avocado and sour cream. EAT UP!