Chili-Spiced Chicken Tacos with Pickled Cabbage Slaw

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

Soft corn tortillas filled with chili-rubbed grilled chicken and crisp pickled cabbage slaw for a vibrant Dallas street food experience. This mexican-inspired tacos & burritos 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 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tsp chili powder, 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 mix evenly over 1 lb boneless skinless chicken thighs.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes per side until cooked through and nicely charred. Remove from heat and let rest for 5 minutes before slicing into strips.
  3. Step 3: While chicken cooks, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup apple cider vinegar, and 1 tbsp sugar in a bowl. Toss well and let sit for 10 minutes to pickle slightly.
  4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave. Divide sliced chicken among tortillas, top with pickled cabbage slaw, and sprinkle with 1/4 cup chopped fresh cilantro.
  5. Step 5: Serve tacos with 4 lime wedges for squeezing over the top.

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Frequently asked questions

How long does Chili-Spiced Chicken Tacos with Pickled Cabbage Slaw take to make?

Total time is about 35 minutes (20 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 Chili-Spiced Chicken Tacos with Pickled Cabbage 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 Chili-Spiced Chicken Tacos with Pickled Cabbage 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 Chili-Spiced Chicken Tacos with Pickled Cabbage 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 Chili-Spiced Chicken Tacos with Pickled Cabbage 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.

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