Ingredients
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¼ cup(50 mL) mayonnaise, light or regular
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¼ cup(50 mL) plain yogurt
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1 tbsp(15 mL) lime juice
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1 clovegarlic, minced
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½ tsp(2 mL) salt
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cayenne pepper
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1 can14 oz/398 mL California Cling peach halves, in fruit juice or light syrup
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2 cups(500 mL) packaged coleslaw or broccoli slaw mix
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¼ cup(50 mL) chopped coriander
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4skinless boneless chicken cutlets
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2 tsp(10 mL) TexMex seasoning
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8large taco shells or small flour tortillas
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Hot sauce for serving, optional
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Instructions
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In a bowl, stir mayonnaise with yogurt, lime juice, garlic, salt and cayenne. Grease grill and preheat barbecue to medium-high.
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Drain peaches well and chop. Place in a bowl along with slaw, coriander and half the mayo mixture. Stir.
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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.
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To assemble, warm shells, then add chicken to shells, drizzle with a bit of remaining mayo mixture and hot sauce, if using. Then top with slaw.
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Notes
*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).