California Dreamin’ Chicken Taco with Peach Slaw

Ingredients

¼ cup	50 mL	mayonnaise, light or regular
¼ cup	50 mL	plain yogurt
1 tbsp	15 mL	lime juice
1	1	clove of garlic, minced
½ tsp	2 mL	salt
		pinch of cayenne pepper
1 can	(14 oz/398 mL)	California Cling peach halves, in fruit juice or light syrup
2 cups	500 mL	packaged coleslaw or broccoli slaw mix
¼ cup	50 mL	chopped coriander
4	4	skinless boneless chicken cutlets
2 tsp	10 mL	TexMex seasoning
8	8	large taco shells or small flour tortillas
		Hot sauce (optional)

Directions

In a bowl, stir mayonnaise with yogurt, lime juice, garlic, salt and cayenne. Grease grill and preheat barbecue to medium-high.

Drain peaches well and chop. Place in a bowl along with slaw, coriander and half the mayo mixture. Stir.

Sprinkle both sides of chicken with TexMex seasoning and a pinch of salt if there isn’t any in the seasoning mix. Set on barbecue and grill turning halfway through until cooked, 4 to 6 minutes in total. Thinly slice.

To assemble, warm shells, then add chicken to shells, drizzle with a bit of remaining mayo mixture and hot sauce, if using. Then top with slaw.

Servings: 8

*If barbecue is not available, sauté chicken fillets, turning once, in a large saucepan with 1 tbsp (15 mL) of oil until cooked through (approx. 6 to 8 mins. depending on thickness of chicken).