Latin-Inspired Chicken Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Tender shredded chicken tacos topped with a crisp cilantro-lime slaw and a drizzle of creamy sauce, perfect for a quick and flavorful meal. This Latin American-inspired taco and burrito recipe, ready in about 40 minutes, pairs chicken breasts (boneless, skinless), olive oil, 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.

Ingredients

• 2 (about 1 lb) chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage (thinly sliced)
• 1/4 cup fresh cilantro (chopped)
• 2 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tsp honey
• 1 jalapeño (seeded and minced)
• 1/4 tsp salt (for slaw)

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Instructions

1. Step 1: Preheat oven to 375°F. Rub 2 chicken breasts with 1 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.
2. Step 2: Place the chicken on a baking sheet and roast for 20-25 minutes until cooked through and juices run clear.
3. Step 3: While chicken cooks, prepare the slaw by mixing 2 cups thinly sliced green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/4 tsp salt, and 1 minced jalapeño in a bowl. Toss well and set aside.
4. Step 4: In a small bowl, whisk together 1/4 cup plain Greek yogurt, 2 tbsp mayonnaise, and 1 tsp honey to make a creamy sauce.
5. Step 5: When chicken is done, shred it using two forks.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
7. Step 7: Assemble tacos by layering shredded chicken, a generous spoonful of cilantro-lime slaw, and a drizzle of the creamy sauce on each tortilla. Serve immediately.