Baked Mexican-Style Chicken Tacos with Lime-Cilantro Slaw
Soft corn tortillas filled with seasoned baked chicken and topped with a refreshing lime-cilantro slaw for a vibrant taco night. This mexican-inspired chicken ready in about 35 minutes pairs boneless skinless chicken thighs, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1/4 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 small, optional sliced jalapeño
Instructions
- Step 1: Preheat oven to 400°F. Cut 1 lb boneless skinless chicken thighs into 1/2-inch strips. In a bowl, toss chicken with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Arrange the seasoned chicken strips on a parchment-lined baking sheet in a single layer and bake for 18-20 minutes until cooked through and slightly browned.
- Step 3: While chicken bakes, prepare the slaw by combining 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 1/4 cup plain Greek yogurt, and 1 tbsp olive oil in a bowl; toss until the cabbage is coated and slightly wilted.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 5: Assemble tacos by dividing the baked chicken strips evenly among the tortillas and topping each with a generous scoop of lime-cilantro slaw and optional sliced jalapeño for heat.
Frequently asked questions
How long does Baked Mexican-Style Chicken Tacos with Lime-Cilantro Slaw take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Mexican-Style Chicken Tacos with Lime-Cilantro Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chili powder from drying out.
Can I substitute ingredients in Baked Mexican-Style Chicken Tacos with Lime-Cilantro Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mexican-Style Chicken Tacos with Lime-Cilantro Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mexican-Style Chicken Tacos with Lime-Cilantro Slaw?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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