However, for the past week or so, we've been blessed with some INCREDIBLE springtime weather -- our temps have been in the 70s all week with sunshine every day. It's been a much-needed change in atmosphere.
All of this Springy weather has me craving summertime and beach food, and I've got the perfect recipe to kick off the season.
I made this as kind of a quick, thrown-together meal before church earlier this week, and I'm ridiculously pumped because it TASTES LIKE SUMMER.
This recipe originally came from Creme de la Crumb - but we ended up putting our strips on tacos...because TACOS mean SUMMER and did I mention WE ARE READY FOR IT?
So ready. Sooo so ready.
Also, we kind of (literally) shoved these in our mouths as we were walking out of the door for church, so I have zero pictures. Blogger fail #647.
Fix these with some warm tortillas and topped with sweet and sour sauce and you will be SET. We didn't even need cheese! Seriously, the flavor in these babies are LEGIT.
Summer, come on.
Coconut Chicken Tacos
What you'll need:
2 boneless, skinless chicken breasts
1/2 cup flour
1 tsp Tony's
1/2 tsp garlic powder
Dash of pepper
1 tbsp water
2 cups (1 small bag) coconut flakes
Corn or flour tortillas
What you'll do:
In a small bowl, combine the flour and seasonings. Set aside.
In separate bowl, combine eggs and water, then whisk until just mixed. Set aside.
In another bowl or plate, pour out coconut flakes. Having these "stations" will make prepping so much easier.
Slice chicken breasts into 1/2-inch strips. One at a time, dip in flour mixture, then egg mixture, then roll in coconut. Lay them on a baking sheet lined with parchment paper (or foil, sprayed with non-stick cooking spray).
Bake chicken strips 10-15 or until done in the center. Warm some tortillas and build your taco, topping with sweet and sour sauce.