Puebla-Style Chicken Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · ·

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 tender shredded chicken in smoky spices, topped with a crisp, tangy cilantro lime slaw for a fresh taco experience. This Mexican recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, chipotle 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: 25 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 1 tbsp chipotle powder, 1 tsp ground cumin, 1 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 skillet over medium heat. Add the chicken thighs and cook for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
  3. Step 3: While chicken cooks, mix 2 cups shredded white cabbage, 1/2 cup chopped cilantro, 3 tbsp lime juice, 2 tbsp mayonnaise, and 1/4 cup finely diced red onion in a bowl to create the cilantro lime slaw. Toss well and refrigerate.
  4. Step 4: Shred the rested chicken with two forks into bite-sized pieces.
  5. Step 5: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Step 6: Assemble tacos by placing shredded chicken on each tortilla and topping with a generous spoonful of cilantro lime slaw. Serve immediately.

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