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  • Author: Sara McCleary
  • Yield: 4 servings 1x


  • 1 Red Rooster cut roast chicken with Moroccan Glaze
  • 1 extra serving of Moroccan Glaze
  • 10 pack Tortillas (medium size)
  • 2 peaches (finely diced)
  • ½ bunch mint
  • 1 cup oven roasted almonds
  • ¼ cup low fat sour cream
  • ¼ cup Japanese mayonnaise
  • ½ lime (juice)
  • ¼ red cabbage (finely sliced)
  • 2 spring onions


  1. Remove chicken meat from the bones and shred the chicken with your fingers and place in a serving bowl.
  2. In separate serving bowls place peach, mint and roasted almonds.
  3. In a medium size bowl mix sour cream, mayonnaise and lime juice until combined. Mix through red cabbage and spring onions and place in a serving bowl.
  4. Warm tortillas in the microwave until warmed through. Place on a serving plate or in a basket. Cover to keep warm.
  5. Place all ingredients on the dining table for people to self assemble their tacos.
  6. Recipe Notes

To assemble

  1. Place a tortilla on your plate. Top with a spoonful of coleslaw, a decent amount of chicken, sprinkle with roasted almonds, mint and peach. Finish off with extra Moroccan glaze to taste.
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