Chili-Spiced Chicken Tacos with Cascadian Slaw

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft corn tortillas filled with chili-spiced grilled chicken and topped with a crisp, tangy slaw inspired by the fresh produce of the Cascadian region. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs boneless 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 320 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, trimmed boneless chicken thighs
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp olive oil
1 tsp salt
8 small corn tortillas
2 cups, shredded green cabbage
1 medium, grated carrot
1/4 cup, thinly sliced red onion
2 tbsp apple cider vinegar
1 tbsp honey
1/4 cup chopped cilantro

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Instructions

Step 1: In a bowl, combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 2 tbsp olive oil, and 1 tsp salt. Add 1 lb boneless chicken thighs and coat evenly. Let marinate for 15 minutes.
Step 2: Heat a grill pan over medium-high heat and cook the chicken thighs for 5-6 minutes per side until nicely charred and cooked through. Let rest for 5 minutes, then slice into strips.
Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1 medium grated carrot, 1/4 cup thinly sliced red onion, 2 tbsp apple cider vinegar, 1 tbsp honey, and 1/4 cup chopped cilantro. Toss well to create a tangy slaw.
Step 4: Warm 8 small corn tortillas on a dry skillet for 30 seconds each side until pliable.
Step 5: Assemble tacos by dividing the sliced chicken evenly among the tortillas and topping with the cascadian slaw. Serve immediately.