Chicken & Coleslaw Soft Tacos Recipe

Chicken and Coleslaw Tacos

This Old El Paso™ recipe makes 10 Chicken and Coleslaw Soft Tacos. This dish is perfect for those who love Mexican flavours. Just add fresh ingredients like sour cream, coriander and lime. Give it a try for lunch or dinner!
Total Time 15 Minutes
Spice Level Mild
Ingredients 12

Ingredient List

  • 1 cup (250ml) tomato passata
  • 2 teaspoons olive oil
  • 600g chicken tenderloins, cut into strips
  • 1/4 savoy cabbage, finely shredded
  • 1 red apple, cut into thin matchsticks
  • 1 cup coriander leaves
  • juice of 1lime
  • 2 teaspoons olive oil, extra
  • zest of 1 lime
  • 2/3 cup light sour cream
  • Old El Paso™ Mini Tortillas
  • Old El Paso™ Taco Spice Mix

Preparation

  1. Blend Taco Spice Mix and passata in a small bowl. Heat oil in large frying pan. Add chicken to hot pan and cook for 5 minutes or until golden brown. Add passata and spice mixture and simmer for 2 minutes. Combine cabbage, apple and coriander to make coleslaw. Dress with lime juice and olive oil.
  2. Mix lime zest into sour cream until well combined.
  3. For warm Soft Tacos, open Soft Taco pouch, discard Freshness Sachet. Microwave Soft Tacos in pouch on HIGH/1100 watts/100% power for 35 seconds* or remove from pouch, wrap in foil and heat in oven at 180ºC conventional (160°C fan forced) for 10 minutes.
  4. *Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts.
  5. Build your own Soft Tacos by filling with chicken, zesty sour cream and dressed coleslaw.

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