Spicy chicken tacos with slaw and avocado dressing

Serves: 8 (2 per serve)
Time to make: 30 mins , plus 2-3 hrs marinating

Total cost: $ 34.80 / $ 4.35 per serve

(at time of publication)

Spicy chicken tacos with slaw and avocado dressing

Ingredients
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

Nutrition Info

Kilojoules 1980kJ
Calories 474cal
Protein 36g
Total fat 13g
Saturated fat 2g
Carbohydrates 50g
Sugars 9g
Dietary fibre 8g
Sodium 150mg
Calcium 110mg
Iron 3mg

Instructions

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.

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