Our Recipes

Thai-Style Coconut Curry Tacos

  • Yield: 4 Servings (8 Tacos)
  • Prep Time:25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes


  • Tacos:
  • 8 Frescados Carb Fit Tortillas
  • 1 avocado, halved, pitted, peeled and thinly sliced
  • 1/3 cup finely chopped red onion
  • 1/2 cup fresh cilantro leaves
  • 1 red or green finger chili, thinly sliced
  • Lime wedges, for serving
  • Coconut Chicken Curry:
  • 1 tbsp cornstarch
  • 2 tbsp canola oil
  • 1 lb boneless, skinless chicken breast, sliced
  • 1/2 tsp each salt and pepper
  • 2 cloves garlic, minced
  • 1 tbsp minced ginger
  • 2 tbsp Thai red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced i
  • 1 can (14 oz) coconut milk
  • 1 tbsp soy sauce or tamar


  1. Coconut Chicken Curry: Mix cornstarch with 2 tbsp water until there are no more lumps; set aside. Heat oil in wok or large skillet set over medium-high heat. Cook chicken, salt and pepper for 3 to 4 minutes or until starting to brown.
  2. Stir in peppers, garlic and ginger. Cook for 1 to 2 minutes or until peppers are starting to soften. Stir in curry paste. Cook for 1 to 2 minutes or until fragrant. Stir in coconut milk and soy sauce; bring to a boil. Cook for 6-7 minutes or until sauce thickens slightly. Add cornstarch mixture and cook for another 4-5 minutes until sauce has thickened.
  3. Taco: Warm tortillas according to package direction. Assemble chicken curry in tortillas with avocado, red onion, cilantro and chili slices. Serve with lime.

Tip: Sprinkle with chopped toasted peanuts or cashews if desired.