Harlingen-Inspired Tex-Mex Chicken Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 spiced shredded chicken and topped with a crisp cilantro-lime slaw, bringing a fresh twist to classic Tex-Mex street flavors. This Mexican recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken breasts
1 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
2 cups green cabbage, shredded
1/3 cup fresh cilantro, chopped
2 tbsp lime juice
1/4 cup sour cream
1 small jalapeño, seeded and minced
1 tsp honey
1/4 tsp salt for slaw

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Instructions

Step 1: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Season 1 pound boneless skinless chicken breasts with 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook the chicken for 6-7 minutes per side until cooked through and golden brown.
Step 2: Remove chicken from skillet and shred using two forks. Keep warm.
Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/3 cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1/4 cup sour cream, 1 small minced jalapeño, 1 teaspoon honey, and 1/4 teaspoon salt. Toss until well mixed and slightly creamy.
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 shredded chicken evenly among tortillas and topping with generous spoonfuls of the cilantro-lime slaw. Serve immediately.