Sautéed Blue Corn Tortilla Tacos with Spiced Red Slaw
Soft blue corn tortillas filled with smoky spiced chicken and topped with a crunchy red cabbage slaw infused with cumin and lime. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs blue corn tortillas, chicken thighs, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 8 small blue corn tortillas
- 1 lb boneless, skinless, cut into strips chicken thighs
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded red cabbage
- 2 tbsp fresh lime juice
- 1/4 cup chopped cilantro
- 1/4 cup finely diced red onion
- 1 tsp honey
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss 1 lb chicken thigh strips with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Sauté chicken in the skillet for 6-8 minutes, stirring occasionally until cooked through and lightly charred.
- Step 2: While chicken cooks, prepare the slaw: In a bowl, combine 2 cups shredded red cabbage, 1/4 cup finely diced red onion, and 1/4 cup chopped cilantro.
- Step 3: Drizzle 2 tbsp fresh lime juice and 1 tsp honey over the slaw, tossing well to coat. Let it sit to marinate and soften slightly.
- Step 4: Warm 8 blue corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
- Step 5: Assemble tacos by dividing the chicken evenly among tortillas and topping with a generous spoonful of the spiced red cabbage slaw. Serve immediately.
Frequently asked questions
How long does Sautéed Blue Corn Tortilla Tacos with Spiced Red Slaw take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Blue Corn Tortilla Tacos with Spiced Red Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep blue corn tortillas from drying out.
Can I substitute ingredients in Sautéed Blue Corn Tortilla Tacos with Spiced Red Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Blue Corn Tortilla Tacos with Spiced Red Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sautéed Blue Corn Tortilla Tacos with Spiced Red Slaw?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
