California Dreamin’ Chicken Taco with Peach Slaw
|¼ cup||50 mL||mayonnaise, light or regular|
|¼ cup||50 mL||plain yogurt|
|1 tbsp||15 mL||lime juice|
|1||1||clove of garlic, minced|
|½ 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||packaged coleslaw or broccoli slaw mix|
|¼ cup||50 mL||chopped coriander|
|4||4||skinless boneless chicken cutlets|
|2 tsp||10 mL||TexMex seasoning|
|8||8||large taco shells or small flour tortillas|
|Hot sauce (optional)|
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, then add chicken to shells, drizzle with a bit of remaining mayo mixture and hot sauce, if using. Then top with slaw.
*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).