Blue Corn Masa Tacos with Charred Blue Cabbage Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Soft blue corn masa tortillas filled with smoky grilled chicken and topped with a crunchy charred blue cabbage slaw. This mexican-inspired tacos & burritos ready in about 50 minutes pairs blue corn masa harina, warm water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 cups blue corn masa harina
• 1 1/2 cups warm water
• 1 tsp salt
• 1 lb boneless chicken thighs
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 3 cups thinly sliced blue cabbage
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp salt
• 1 small, thinly sliced fresh jalapeño
• 1/4 cup mexican crema

Instructions

1. Step 1: In a medium bowl, mix 2 cups blue corn masa harina with 1 tsp salt. Gradually add 1 1/2 cups warm water, stirring until a dough forms. Knead for 2 minutes until smooth, cover with a damp cloth, and let rest for 20 minutes.
2. Step 2: Meanwhile, toss 1 lb boneless chicken thighs with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tbsp olive oil until evenly coated.
3. Step 3: Heat a grill pan over medium-high heat and cook the chicken thighs for 5-6 minutes per side until charred and cooked through. Remove from heat and let rest for 5 minutes, then slice thinly.
4. Step 4: Toss 3 cups thinly sliced blue cabbage with 2 tbsp lime juice, 1/4 cup chopped cilantro, 1/2 tsp salt, and 1 small thinly sliced fresh jalapeño.
5. Step 5: Divide dough into 12 equal balls, press each into a tortilla shape using a tortilla press or rolling pin.
6. Step 6: Heat a dry skillet over medium heat and cook each tortilla for about 1 minute per side until lightly toasted and pliable.
7. Step 7: Assemble tacos by layering sliced chicken on each tortilla, topping with a generous spoonful of charred blue cabbage slaw, and a drizzle of 1/4 cup Mexican crema.