Chicken Taco with Peach Slaw |
The sweet taste of pantry peaches makes for an easy kid-friendly midweek meal. Serves 4.
Ingredients
- ¼ cup (50 mL) mayonnaise, light or regular
- ¼ cup (50 mL) plain yogurt
- 1 tbsp (15 mL) lime juice
- 1 clove of garlic, minced
- ½ tsp (2 mL) salt
- pinch of cayenne pepper
- 1 can (14 oz/398 mL) peach halves, in fruit juice or light syrup
- 2 cups (500 mL) packaged coleslaw or broccoli slaw mix
- ¼ cup (50 mL) chopped coriander
- 4 skinless boneless chicken cutlets
- 2 tsp (10 mL) TexMex seasoning
- 8 large taco shells or small flour tortillas
- Hot sauce (optional)
Directions
In a bowl, stir mayonnaise with yogurt, lime juice, garlic, salt and cayenne. Grease grill and preheat barbecue to medium-high.*
Drain peaches well and chop. Place in a bowl along with slaw, coriander and half the mayo mixture. Stir.
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.
To assemble, warm shells. Add chicken to shells, drizzle with a bit of remaining mayo mixture and hot sauce if using. Then top with slaw. Makes 8 tacos
*If barbecue is not available, sauté chicken fillets, turning once, in a large saucepan with 1 tbsp (15 mL) of oil until cooked through (approx. 6 to 8 mins. depending on thickness of chicken).
Recipe and image courtesy of California Cling Peach Board
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