Spicy chicken tacos with slaw and avocado dressing

These spicy, smoky chicken tacos served with crunchy vegetables and limey avocado dressing taste so good, you’d never guess they’re low in calories.


  • 1tsp ground cumin
  • 1tsp smoked paprika
  • ½tsp chilli flakes
  • Juice 1 lime
  • 2tsp olive oil
  • 4 small chicken breasts (about 450g), halved horizontally
  • 2 carrots, grated
  • 250g red cabbage, finely shredded
  • 1 small red onion, thinly sliced
  • ½ x 25g bunch fresh coriander leaves, coarsely chopped
  • 1 small avocado, flesh mashed
  • 100g low-fat natural yogurt
  • 8 mini tortilla wraps


  1. Combine the spices, half the lime juice and the olive oil in a large glass or ceramic dish. Add the chicken and turn to coat. Cover and put in the fridge to marinate for 2–3 hr.
  2. Heat a large non-stick griddle pan over a medium-high heat. Griddle the chicken for 3–4 min on each side until cooked through and golden. Transfer to a plate, cover with foil and set aside for 5 min.
  3. Meanwhile, combine the carrots, cabbage, red onion and coriander in a large bowl. Mix the avocado, yogurt and remaining lime juice together until smooth; season with black pepper. Warm the tortillas.
  4. Slice the chicken into strips. Fill the warmed tortillas with the chicken, slaw and avocado dressing to serve.

We will be happy to hear your thoughts

Leave a reply