Spicy chicken tacos with slaw and avocado dressing
Nutrition Info.(per serve)
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon chilli flakes
1 tablespoon olive oil
1/4 cup lime juice
1kg skinless chicken breast fillets, halved horizontally
½ (450g) red cabbage, finely shredded
4 large carrots, grated
1 cup roughly chopped fresh coriandercilantroX
1 red onion, thinly sliced
1 large avocado, mashed
1/2 cup low-fat plain yoghurt
cracked black pepper
16 small corn sweetcornXtortillas, warmed, to serve
Total fat 13g
Saturated fat 2g
Dietary fibre 8g
- In a large glass or ceramic dish, combine spices, chilli flakes, olive oil and 2 tablespoons of the lime juice. Add chicken and turn to coat. Cover and refrigerate for 2–3 hours.
- Preheat barbecue or large chargrill pan to medium-high. Grill chicken for 3–4 minutes each side, or until golden and cooked through. Place on a large plate, loosely cover with foil and set aside to rest for 5 minutes. Thinly slice the chicken.
- Meanwhile, in a large bowl combine cabbage, carrot, coriander and red onion. In a small bowl, mix avocado, yoghurt and remaining lime juice until smooth. Season with cracked black pepper.
- To serve, fill tortillas with chicken, slaw and avocado dressing and divide among 8 plates.
Make it gluten free: Check spices and tortillas are gluten free.