California Dreamin’ Chicken Taco with Peach Slaw


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


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. Add chicken to shells, drizzle with a bit of remaining mayo mixture and hot sauce if using. Then top with slaw. Makes 8 tacos

*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).

Recipe and image courtesy of California Cling Peach Board. For more information and recipe ideas, please visit

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