Spiced Pulled Chicken Tacos with Cilantro-Lime Slaw

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

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 drafted and published.

Juicy pulled chicken seasoned with warm spices, nestled in soft tortillas and topped with a refreshing cilantro-lime slaw for a bright finish. This Mexican-inspired pork recipe, ready in about 45 minutes, pairs chicken breasts, ground cumin, 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.

Prep: 15 min Cook: 30 min Serves 6 Mexican cuisine 320 cal/serving

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Ingredients

2 lbs chicken breasts
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 cup chicken broth
12 small corn tortillas
2 cups shredded green cabbage
1/2 cup chopped fresh cilantro
3 tbsp lime juice
1 tbsp honey
1/4 cup thinly sliced red onion

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Instructions

Step 1: Combine 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub this spice blend evenly over 2 lbs chicken breasts.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3 minutes on each side until golden but not fully cooked.
Step 3: Add 1 cup chicken broth to the skillet, cover, and reduce heat to medium-low. Simmer for 20 minutes until chicken is cooked through and tender.
Step 4: Remove chicken from the skillet and shred it finely using two forks.
Step 5: In a medium bowl, toss 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1 tbsp honey, and 1/4 cup thinly sliced red onion until combined for the slaw.
Step 6: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
Step 7: Assemble tacos by dividing the pulled chicken evenly among the tortillas and topping each with a generous spoonful of cilantro-lime slaw before serving.