[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 31/05/24. See terms.
Photo of Chicken and bean slaw tacos by WW

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

cup(s), chopped, extra leaves to serve

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)

Buttermilk

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.

Notes

SERVING SUGGESTION: Lime wedges and mixed salad leaves.