Blue Corn and Red Pepper Chicken Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft blue corn tortillas filled with spiced grilled chicken and a zesty red pepper cilantro lime slaw for a vibrant taco experience. This mexican-inspired tacos & burritos ready in about 30 minutes pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mixture evenly over 1 lb boneless skinless chicken breasts.
  2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the spiced chicken breasts for 5-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest for 5 minutes, then slice thinly.
  3. Step 3: In a medium bowl, toss 2 cups shredded green cabbage, 1 cup thinly sliced red bell pepper, 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, and 1 tbsp honey until well combined to create a bright slaw.
  4. Step 4: Warm 8 blue corn tortillas on the grill for 30 seconds each side until pliable. Assemble tacos by layering sliced chicken, a generous scoop of cilantro lime slaw, and a dollop of 1/3 cup sour cream on each tortilla. Serve immediately.

Frequently asked questions

How long does Blue Corn and Red Pepper Chicken Tacos with Cilantro Lime Slaw take to make?

Total time is about 30 minutes (15 min prep + 15 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 Blue Corn and Red Pepper Chicken Tacos with Cilantro Lime 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 olive oil from drying out.

Can I substitute ingredients in Blue Corn and Red Pepper Chicken Tacos with Cilantro Lime 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 Blue Corn and Red Pepper Chicken Tacos with Cilantro Lime 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 Blue Corn and Red Pepper Chicken Tacos with Cilantro Lime Slaw?

Mexican tacos & burritos 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.

Related recipes