Pan-Seared Chicken Tacos with Lime-Cilantro Slaw

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Juicy pan-seared chicken nestled in warm tortillas topped with a bright and crunchy lime-cilantro slaw for a fast and flavorful dinner. This Mexican recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, and 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 "Build a week of meals around this recipe" 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

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 8 corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 1 tsp honey
• 1 jalapeño, seeded and minced

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Instructions

1. Step 1: Slice 1 lb boneless skinless chicken breasts into thin strips. In a small bowl, mix 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss the chicken strips with the spice mix until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips and cook for 4-5 minutes per side until cooked through and slightly charred on edges. Remove from heat.
3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, 1 tsp honey, and 1 minced seeded jalapeño. Toss well to create a tangy slaw.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: To assemble, place a generous spoonful of the cooked chicken strips on each tortilla, top with a heap of the lime-cilantro slaw, and serve immediately with extra lime wedges if desired.