Low-Calorie Chicken & Broccoli Slaw Tacos
These diet-friendly chicken and slaw tacos are the perfect easy snack to have when you are on a diet.
Equipment
Rimmed baking sheet
Aluminium foil
Small saucepan with lid
Mixing bowl (medium)
Tortilla warmer or damp paper towel for microwaving
Ingredients
10 oz ground chicken (minced chicken) - fat-free, 285g- 1 cup broccoli slaw - about 125g
6 small corn tortillas - about 6-inch / 15cm each
2 tbsp lime juice - about 1 medium lime- 2 tbsp salsa verde
1 tbsp cilantro - fresh ; roughly chopped, plus extra for garnish- 1 tsp fajita seasoning
½ tsp salt - adjust to taste
½ tsp ground black pepper
1 tsp paprika
1 tsp garlic powder
2 tbsp vegetable stock (vegetable broth or vegetable bouillon)- 3 sprays non-stick cooking spray
Instructions
- Preheat your oven to 375°F / 190°C (170°C fan-forced). In a medium bowl, combine the ground chicken with ½ tablespoon of lime juice, fajita seasoning, salt, black pepper, paprika, and garlic powder. Mix until evenly combined. Line a rimmed baking sheet with aluminium foil and lightly coat with non-stick cooking spray. Spread the seasoned chicken in a thin, even layer across the sheet. Bake for 10-12 minutes until the chicken is cooked through (165°F / 74°C internal temperature) and the edges are lightly golden and slightly crisp.10 oz ground chicken (minced chicken), 2 tbsp lime juice, 1 tsp fajita seasoning, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp paprika, 1 tsp garlic powder, 3 sprays non-stick cooking spray
- While the chicken bakes, prepare the slaw. Place a small saucepan over medium heat and add the broccoli slaw, 1 tablespoon of lime juice, and vegetable broth. Season with a pinch each of salt, paprika, and garlic powder. Toss to coat evenly, then reduce the heat to medium-low, cover, and cook for 3-5 minutes until the slaw is just tender but still has a slight crunch.1 cup broccoli slaw, 2 tbsp lime juice, 2 tbsp vegetable stock (vegetable broth or vegetable bouillon), 1/2 tsp salt, 1 tsp paprika, 1 tsp garlic powder
- Warm the corn tortillas in a tortilla warmer in the microwave for 30 seconds, or heat them individually in a dry skillet over medium-high heat for 20-30 seconds per side. To assemble, lay out the tortillas, spoon the broccoli slaw down the centre, top with the baked chicken, then finish with a squeeze of fresh lime juice, salsa verde, and chopped cilantro. Serve immediately.6 small corn tortillas, 2 tbsp lime juice, 2 tbsp salsa verde, 1 tbsp cilantro
Notes
Storage: Keep chicken and slaw in separate airtight containers in the fridge for up to 3 days. Do not assemble tacos in advance — the tortillas go soggy within minutes.
Freezing: The seasoned chicken freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a dry skillet. The slaw does not freeze well — make it fresh.
Make-Ahead: Season and portion the raw chicken the night before, then spread and bake when ready. The slaw takes only 5 minutes so it's hardly worth making ahead.
Substitutions: Ground turkey works as a direct 1:1 swap with the same cook time and temperature. For a lower-sodium version, reduce salt to ¼ teaspoon and use low-sodium broth.
Pro Tip: Spread the chicken as thin as possible on the baking sheet — a thinner layer means more surface area browns and crisps, giving you better texture in the tacos.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 29gProtein: 21gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 81mgSodium: 597mgPotassium: 799mgFiber: 4gSugar: 2gVitamin A: 612IUVitamin C: 39mgCalcium: 98mgIron: 3mg
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