Summer Dreamin' Chicken Tacos with Peach Slaw
September 15, 2020
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.
Persons
8
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Notes
Recipe by California Cling Peach Board
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)
Instructions
- 1. In a bowl, stir mayo with yogurt, lime juice, garlic, salt and cayenne.
- 2. Grease grill and preheat barbecue to medium-high.
- 3. Drain peaches well and chop. Place in a bowl along with slaw, coriander and mayo mixture. Stir.
- 4. Sprinkle both sides of chicken with TexMex seasoning and a pinch of salt if there isn’t any in the seasoning mix. Set on barbecue and grill turning halfway through until cooked, 4 to 6 minutes in total. Thinly slice.
- 5. To assemble, warm shells or tortillas. Toss chicken with slaw and serve with hot sauce if using.
