Chicken Tacos

serves 4


  • 600g chicken tenderloins 
  • 2 cups finely shredded red cabbage
  • 2 carrots, grated
  • 1 medium red onion, thinly sliced 
  • 1 large avocado, mashed 
  • 1/2 cup coriander leaves, coarsely chopped
  • 8 mini wholemeal corn tortillas 
  • 1 tablespoon olive oil 
  • olive oil spray 
  • 1 teaspoon cumin 
  • 1 teaspoon paprika 
  • 1 teaspoon turmeric powder 
  • 1/4 teaspoon chilli powder 
  • 2 tablespoons fresh lime juice 
  • ¼ cup natural yoghurt 
  • salt and cracked pepper 
  • lime wedges, for serving 


  1. Combine chilli powder, cumin, paprika, turmeric, lime juice and olive oil in a large mixing bowl. Add chicken and turn to coat. Season with salt and cracked pepper. Refrigerate for at least 1 hour. 
  2. Meanwhile, cut open avocado and remove the pit, then peel. Dice avocado and add to a medium-sized bowl. Mash with fork. Season with salt and pepper and a squeeze of lime juice. 
  3. Add oil in non-stick frying pan on medium-high heat. Cook chicken for 3 – 4 minutes on each side, or until nicely browned and cooked through. Transfer chicken to a plate. 
  4. Combine cabbage, carrot, red onion and coriander in a large bowl. Season with salt and pepper. 
  5. To assemble the tacos, fill tortillas with cabbage salad, chicken and mashed avocado. Top with a dollop of yoghurt and serve with lime wedge. 

Need further recipe ideas? Make sure you check out our Everyday Nutrition recipe ebook! You can download a free sample copy here.