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Summer Dreamin' Chicken Tacos with Peach Slaw

Instead of the typical taco toppings, here’s a take on a popular Californian taco where crunchy slaw is used instead of grated cheese. For a more authentic taste, the chicken is grilled, but you can also season the chicken and simply stir fry. Salsa and guacamole are delicious on the side.

Cook Time
30 minutes
Servings
8
Tags
american, mexican, spanish, texmex, dinner, appetizer, main-dish, sides

Ingredients

  • 1/4 cup (50 mL) mayonnaise, light or regular
  • 1/4 cup (50 mL) plain yogurt
  • 1 tbsp (15 mL) lime juice
  • 1 garlic clove, minced
  • 1/2 tsp (2 mL) salt
  • Pinch of cayenne pepper
  • 1 can (14 oz/398 mL) California Cling peach halves, in fruit juice or light syrup
  • 2 cups (500 mL) pkg coleslaw or broccoli slaw mix
  • 1/4 cup (50 mL) chopped coriander
  • 1 lb (500 g) skinless boneless chicken cutlets, 3 to 4
  • 2 tsp (10 mL) TexMex seasoning
  • 8 large taco shells or small flour tortillas
  • Hot sauce (optional)