Recipe Name

Ingredients List

• 1 container of St-Hubert Creamy Coleslaw (454 g)
• 12 soft corn tortillas, warmed up
• 2 tomatoes, cut into quarters
• 2 avocados, sliced
• Coriander, to taste

For the chicken filling:

• 2 tablespoons of vegetable oil
• 3 chicken breasts, cut into strips
• 1 tablespoon of chili powder
• ¼ cup of water
• Salt and pepper, to taste

Preparation Instructions

1. In a non-stick pan, warm the oil over medium high heat. Cook the chicken strips with the other ingredients until all the water evaporates and the chicken starts to brown.
2. Place the chicken on the 12 tortillas and garnish each with the tomatoes, sliced avocados and coriander.
3. Add the creamy coleslaw and serve.

Notes:

• For maximum freshness, serve immediately.
• Freezing this recipe is not recommended.