Add creamy avo and zingy lime, then chilli and radish for heat and crunch!
Ingredients
- 2 tbs rice bran oil
- 4 small white corn tortillas
- 2 cups shredded barbecue chicken
- 2 cups fresh bought raw coleslaw
- 4 radishes, trimmed, thinly sliced
- 1 small fresh red chilli, thinly sliced
- 1 lime, juiced
- 1/2 cup mashed avocado
- 1/2 cup fresh coriander sprigs
- Chipotle aioli, to serve
Method
- Step 1Heat the oil in a large frying pan over medium-high heat. Cook tortillas, 2 at a time, for 30 seconds each side or until golden and crisp. Drain on paper towel.
- Step 2Meanwhile, combine the chicken, coleslaw, radish and chilli in a large bowl. Season. Squeeze over the lime juice. Toss to combine.
- Step 3Spread the avocado over each tortilla. Place on a plate. Top with the chicken salad, sprinkle over the coriander and drizzle with aioli.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1857 kj
Energy
30g
Fat Total
5g
Saturated Fat
5g
Fibre
28g
Protein
10g
Carbs (total)
All nutrition values are per serve
Notes
If you don’t have any chipotle aïoli, mix a little hot chilli sauce or Tabasco into whole egg mayonnaise. For a change, replace the chicken with 400g cooked, flaked firm white fish fillets.
- Author: Kerrie Ray
- Image credit: Al Richardson & Mark O'Meara
- Publication: Taste Magazine
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