Chicken and bean slaw tacos
500 g, halved lengthways
35 g, (1 x 35g packet)
88 g, (8 x 11g shells)
Coleslaw, without dressing
400 g, (1 x 400g packet)
⅓ cup(s), chopped, extra leaves to serve
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
⅓ cup(s), (80ml)
99% fat-free plain yoghurt
1 x 3 second spray(s)
- 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.
- Meanwhile, place taco shells on a baking tray. Bake for 5 minutes or until crisp.
- 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.