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


  • 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


  • 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.
  • Mix lime zest into sour cream until well combined.
  • 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.
  • *Times may vary depending on microwave wattage. Decrease time for fewer Tortillas. Increase time when using a microwave oven lower than 1100 watts.
  • Build your own Soft Tacos by filling with chicken, zesty sour cream and dressed coleslaw.