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Photo of Chicken and bean slaw tacos by WW

Chicken and bean slaw tacos

Total Time
15 min
5 min
10 min
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.


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)


cup(s), (80ml)

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Lime wedges and mixed salad leaves.