Shuga' Mommas

Shuga’ Mommas: Coconut-Lime Chicken and Cabbage-Mango Slaw Tacos

If there’s one thing that I’ve learned about Austinites during my short time here, it’s that they LOVE tacos. In these parts, the sky is the limit. There are authentic Taqueria tacos, traditional Tex-Mex tacos, breakfast tacos, BBQ tacos, Indian tacos, Asian tacos, Thai Tacos… you name it! Chances are, your favorite food likely comes in taco form around here. Though I’ve yet to see a spaghetti and meatball taco, I wouldn’t be too surprised if it popped up on a menu.

The hubs and I have always been big taco fans. They are a quick, easy, and often an inexpensive fix for dinner. While we love traditional Mexican flavors, sometimes it’s fun to mix things up. One of my very favorites consists of sweet potatoes and black beans, while a close runner up is stuffed with butternut squash and goat cheese. Though my mouth is drooling just thinking about these taco favorites, I wouldn’t dare fix them right now amid this hot, Texas summer heat. It’s already a struggle to keep the AC set any higher than 74. There’s no way that I am turning on my oven to roast a butternut squash…

We’ve done a lot of grilling since we’ve been here, and I’ve started to favor those recipes that don’t cause a lot of fuss. Feeling inspired by a Coconut-Mango Chicken Salad recipe that I recently saw, I decided to do as Austinites do and put the taco challenge to the test. I am a sucker for anything coconut, and if you throw mango into the mix, I am sold. I first toyed with this recipe during our first week in town. Our kitchen wasn’t all the way unpacked but I was tired of eating takeout. I was ready to get back to cooking and to explore all of the great ingredients that Texas has to offer.

Though I wouldn’t necessarily say that the flavor of this dish is very Texan, the inspiration certainly is. It consists of some of my favorite ingredients, swirled together, and presented in taco form. It’s a quick and easy dish to cook, and doesn’t bring the kitchen temperature up to an unbearable state. Plus, from start to finish it takes no more than 30 minutes to prepare, making it the perfect go to recipe for those nights when you just don’t have much time (or motivation) to cook.

Coconut-Lime Chicken and Cabbage-Mango Slaw Tacos

Serves 4

1.5 tbsp fish sauce

2 tbsp Sriracha

4 tbsp lime juice (approximately 2 limes)

6 tbsp cream of coconut

Pinch of salt

1 mango, peeled, pitted, and coarsely chopped

½ cup fresh cilantro, chopped

1 ½ cups shredded Napa cabbage

1 ½ lbs boneless, skinless chicken breasts

12 6-in tortillas (I prefer flour)

Quick Pickled Onions (recipe below)

Doss, Coconut-Lime Chicken Tacos 1

Bring 1 cup of water, 1 tbsp of fish sauce, and 1 tbsp of Sriracha to a boil in a 12-inch skillet. Reduce heat to medium-low. Add chicken and simmer, covered, until chicken is cooked through, about 10-15 minutes.

Meanwhile, whisk together cream of coconut, lime juice, and remaining fish sauce and Sriracha in a large bowl. Add your cabbage, cilantro, and mango and toss to coat.

Once your chicken is cooked through, transfer it to a plate and using two forks, shred it into bite-size pieces. Lightly salt your shredded chicken and then add it to your cabbage mixture. Toss until all ingredients are mixed well and your chicken is thoroughly coated. Set aside.

Lightly heat your tortillas between two wet paper towels in the microwave for 15-20 seconds, or for about 5-10 seconds per tortilla in a warm skillet.

Doss, Coconut-Lime Chicken Tacos 2

Fill each tortilla with approximately 3 heaping tbsp of chicken/slaw mixture and top with pickled onions and extra cilantro, lime, and Sriracha if desired.

Quick Pickled Onions

1 small or ½ large red onion, thinly sliced

1 cup white or apple cider vinegar

1 tsp salt

1 tsp sugar

Whisk together vinegar, salt, and sugar in medium bowl. Add onion and let set for at least 20 minutes at room temperature. Drain onion before using.

Doss, Coconut-Lime Chicken Tacos 3


-From the kitchen of Jennifer Doss, a current graduate wife


Monday's Food for Thought

Monday’s Food for Thought: Chickens on Prozac?

So, I’ve never been a huge foodie…and I sadly never got around to reading “supersize me” and all those other fascinating documentaries on the sad, mixed up food industry that surrounds us these days.  I’ve always mainly shopped on the peripheral of the supermarket and never thought much of what I am buying.  However, I recently read this short piece from the NYT on some current testing in chickens in the US and I kinda felt sick and then got really frustrated.  Yuck! Yikes! Seriously!?

I tend to buy organic, especially since my daughter is now eating almost everything we eat, but organic isn’t always cheap…and sometimes it can be harder to come by.  After reading this, I am interested in researching more vegetarian options for dinner and when we do have meat (especially chicken) making sure it is organic if at all possible.

What do you think?  Do you know of more research/opinions out there?

Food for thought for sure…


Shuga' Mommas

Shuga’ Mommas: Red Wine Chicken (an anti-recipe)

Written by Tori – a former graduate wife

This dish is so easy and delicious.  I really can’t call it a recipe, because you can adjust all of the measurements and even the ingredients to your particular taste.  It is great to make for guests, or for a treat when your hubby needs a break from the studies.  We love it!!


  • Two boneless chicken breasts, split down the middle (sliced while standing on one side, so you now have four thin cutlets), and sprinkled with salt and pepper.
  • Heat couple of Tablespoons of olive oil in a pan, and brown the chicken on each side.
  • Slice half of a yellow onion and two large cloves of garlic, adding to the pan with the chicken until the onions begin to soften.  If you like mushrooms, this would be a great time to throw some in as well.
  • Sprinkle the top of each chicken breast with around a 1/2 Tablespoon of brown sugar, and then add around 1 cup of red wine (I used a malbec, which was delicious, but you don’t need anything expensive!  I do not recommend “cooking wine”, but any cheap wine that you would actually drink is perfect).
  • Baste a little of the wine and onions over the chicken, cover, and let simmer for at least 15 minutes.  Give it a taste, adding more salt and pepper as needed- or maybe you want a little more brown sugar!  Be careful- it gets sweet quickly!
  • If you want the sauce to thicken up remove the lid to help it reduce down, or whisk in a teaspoon of cornstarch.

Simply boil some pasta, and when it has about a minute left, toss in fresh broccoli so that it became bright green and crispy-tender.  Drain it, cover it with butter and salt, and pour the chicken and wine sauce over it all.