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Spicy Chicken Tacos with Fetta & Slaw

Spicy Chicken Tacos with Fetta & Slaw

15 min 4 servings
Salty Umami


  • 1 pack Castello® Traditional Fetta Cubes in Brine, drained
  • 12 taco shells
  • 400 g roasted chicken breasts, shredded
  • 1 cup spicy Mexican sauce, such as chipotle
  • 2 cups finely shredded red cabbage
  • 1 medium carrot, peeled and finely shredded
  • 4 small radishes, finely shredded
  • 1 handful fresh coriander leaves
  • chilli sauce (optional), to serve


1. Warm the taco shells in the oven.

2. Place the chicken and Mexican sauce into a small saucepan and warm through until piping hot.

3. Place the chicken on the bottom of the taco shells and top with the cabbage, carrot and radish.

4. Put the cheese on top and scatter with a handful of coriander leaves.

5. Drizzle with chilli sauce if you like it HOT!