Pulled Chicken Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy pulled chicken tossed with smoky spices, served in soft tortillas topped with a fresh and tangy cilantro lime slaw. This Mexican-inspired pork recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups shredded green cabbage
• 1 cup shredded carrot
• 1/2 cup, chopped fresh cilantro leaves
• 3 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tbsp honey
• 12 corn tortillas
• 1/2 tsp salt (for slaw)

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Instructions

1. Step 1: Preheat oven to 375°F. In a bowl, toss 2 lb boneless skinless chicken thighs with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Arrange the spiced chicken thighs on a baking sheet and roast for 25-30 minutes until the internal temperature reaches 165°F and juices run clear.
3. Step 3: Remove the chicken from the oven and let it rest for 5 minutes before pulling it apart into shreds using two forks.
4. Step 4: In a large bowl, combine 3 cups shredded green cabbage, 1 cup shredded carrot, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup mayonnaise, 1 tbsp honey, and 1/2 tsp salt. Toss well to create a tangy cilantro lime slaw.
5. Step 5: Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and fragrant.
6. Step 6: To assemble, fill each tortilla with about 1/2 cup pulled chicken and top generously with the cilantro lime slaw. Serve immediately.