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Instead of the typical taco toppings, here’s a take on a popular Californian taco where crunchy slaw is used instead of grated cheese. For a more authentic taste, the chicken is grilled, but you can also season the chicken and simply stir fry. Salsa and guacamole are delicious on the side.

¼ cup (50 mL) mayonnaise

¼ cup (50 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) peach halves, in fruit juice or light syrup

2 cups (500 mL) coleslaw or broccoli slaw mix

¼ cup (50 mL) chopped coriander

1 lb (500 g) skinless boneless chicken cutlets, 3 to 4

2 tsp (10 mL) TexMex seasoning*

8 large taco shells or small flour tortillas

Hot sauce (optional

In a bowl, stir mayo with yogurt, lime juice, garlic, salt and cayenne. Lightly oil grill and preheat barbecue to medium-high.

Drain peaches well and chop. Place in a bowl along with slaw, coriander and 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 or tortillas. Toss chicken with slaw and serve with hot sauce if using.

Makes 8 tacos.

Tip: If you don’t have Tex Mex seasoning, you can make your own:

2 tablespoons dried parsley flakes

4 teaspoons dried minced onion

4 teaspoons chili powder

3 teaspoons dried minced chives

3 teaspoons ground cumin

Mix all spices and store in an airtight container.