Maybe it should be.

I want to go to there.

A few weeks back I shared a recipe for coconut soup that I am pretty much obsessed with. It got me thinking about what else I can do with a can of coconut milk and a dream. The answer, my friends, is braise some chicken in it.

More specifically-- roast some jalapeños, puree them with a handful of cilantro and a can or two of coconut milk, and tuck in some chicken thighs until they fall apart. It's a pretty similar recipe to this cilantro chicken I posted a few months ago, but with a totally different flavor and attitude thanks to the coconut. This recipe would probably work just as wonderfully in the slow cooker on low all day, as well. However you do it, you should do it.

Do it today!

What they're Made of:

• 4-5 jalapeños
• Avocado oil
• ~4 lbs boneless, skinless chicken thighs
• 2 yellow onions, diced
• 4 cloves garlic, minced
• 2 bunches cilantro
• 2 limes, juiced
• 2 cans full fat coconut milk
• 1 Tablespoon cornstarch
• 1 cup chicken broth
• Corn tortillas
• To serve: iceberg lettuce, crumbled cotija cheese, hot sauce, sour cream, avocado, cilantro

How they're Made:

1. First, grill or broil your jalapeños, rubbed lightly with oil, until nicely blistered and blackened in places, about five minutes. Toss in a sealed ziplock bag to steam and set aside.
2. In a large dutch oven, heat a few tablespoons of avocado oil over high heat. Season the chicken liberally with salt and pepper, then, when the oil is hot, brown each piece of chicken, about 3 minutes per side. Set aside to drain on paper towels. 
3. Reduce heat to medium-high, add the onions and cook, stirring occasionally, about five minutes. Add the garlic and cook an additional three minutes. 
4. In the meantime, peel the skin from the steamed jalapeños, remove the top and the bulk of the seeds, and add to a blender. Add the cilantro, lime juice, and coconut milk and blend to combine.
5. Add the cornstarch to the onions and garlic and stir to coat the vegetables. Pour in the blender contents and chicken broth, and bring to a boil. Reduce heat to a simmer, then tuck the chicken back into the pot and ensure it is covered by the liquid.
6. Simmer, uncovered, about 45 minutes-1 hour until the chicken easily shreds apart. Remove the chicken to a cutting board and shred, then spoon the coconut sauce by the ladleful over the meat. You want the meat nicely moistened, but not swimming.
7. When the chicken is almost done simmering, make your hard shell tacos! Take soft corn tortillas, spray them lightly with cooking oil, and drape them over two of the grates in your oven. This will make the taco shell shape but with a handy-dandy flat bottom for your taco building pleasure! Close the oven and turn the heat to 350 degrees. Check them often, but they should be hard and crunchy and barely golden around ten minutes later. 
8. Build your tacos with coconut chicken, shredded lettuce, torn cilantro, sliced avocado, crumbled cheese and a drizzle of hot sauce. Eat. Even if it's not Tuesday. 

The combination of a hard taco shell and cold iceberg lettuce is the stuff that myths are made of. There's nothing like it. I can't believe making crunchy tacos at home is that easy and effortless, but it's become our method of choice. Just look at this happy camper crunching.