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This recipe works for: Main Dish

Serving Size: 8

  • ¼ cup (60 mL) mayonnaise, light or regular
  • ¼ cup (60 mL) plain yogurt
  • 1 tbsp (15 mL) lime juice
  • 1 garlic clove, 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) pkg coleslaw or broccoli slaw mix
  • ¼ cup (60 mL) chopped coriander
  • 1 lb (500 g) skinless boneless chicken cutlets, about 3 or 4
  • 2 tsp (10 mL) Tex-Mex seasoning
  • 8 large taco shells or small flour tortillas
  • Hot sauce (optional)

Directions:

  1. In a bowl, stir mayo with yogurt, lime juice, garlic, salt and cayenne. Grease grill and preheat barbecue to medium-high.
  2. Drain peaches well and chop. Place in a bowl along with slaw, coriander and mayo mixture. Stir.
  3. Sprinkle both sides of chicken with Tex-Mex seasoning and a pinch of salt if there isn’t any in the seasoning mix.
  4. Set on barbecue and grill turning halfway through until cooked, 4 to 6 minutes in total. Thinly slice.
  5. To assemble, warm shells or tortillas. Toss chicken with slaw and serve with hot sauce if using.
Recipe Source: calclingpeach.com

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.