Tropical Chicken Tacos

So after eating lasagna you will want to make something a little lighter. This is a really good unique dinner. It is a nice change from typical tacos. And even if you don't like coconut at least read to find out how to make the taco shells. Such a good idea- I don't know why I didn't think of it before. I have always loved corn tortillas but they fall apart to easy and I really don't like the idea of frying them- here is the solution!

3 chicken breasts cut into strips
8 corn tortillas
1 red bell pepper sliced
1 1/2 tsp. garlic powder
1/2 tsp. salt
4 tsp. coconut extract
3 Tbsp. sugar
1/3 cup toasted coconut
pineapple salsa or mango salsa (or add a can of pineapple tidbits with juice to regular salsa)
low-fat sour cream
guacamole

Preheat oven to 400. Once the over is preheated drape tortillas over two grates in the oven rack so that the tortillas hang (they kind of don't hang at first and you may wonder if it will work but it will). Bake for about 5 minutes until the tortillas form a firm taco shell. They will harden completely after cooling. Remove and allow to cool

Place extract, sugar, garlic powder, and salt in a pan. Add chicken and peppers and cook until peppers are soft and chicken is cooked through. Add coconut and cook a minute longer.

Place chicken in taco shell and top with salsa, sour cream, and guacamole. Yum.

I really did intent to take a picture of these but I couldn't find my camera and they were too good to wait any longer.