Chicken and bean slaw tacos
5
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
What family doesn’t like chicken tacos? Simply take a pack of coleslaw mix and adding fresh coriander, kidney bean and making a quick little dressing from buttermilk and yoghurt, it’s sure to go down a treat.
Ingredients
Chicken tenderloin
500 g, halved lengthways
Taco seasoning
35 g, (1 x 35g packet)
Hard taco shell
88 g, (8 x 11g shells)
Coleslaw mix, without dressing
400 g, (1 x 400g packet)
Fresh coriander
⅓ cup(s), chopped, extra leaves to serve
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Buttermilk
⅓ cup(s), (80ml)
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Preheat a chargrill or barbecue on medium-high. Sprinkle chicken tenderloins with taco seasoning. Lightly spray with oil and cook, turning, for 5-6 minutes or until cooked through.
2
Meanwhile, place taco shells on a baking tray. Bake for 5 minutes or until crisp.
3
Combine coleslaw mix, coriander, kidney beans, buttermilk and yoghurt in a medium bowl. Season. Place taco shells on serving plates. Spoon two-thirds of coleslaw mixture into tacos. Top with chicken. Sprinkle with fresh coriander leaves. Serve with remaining coleslaw.
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