Spiced Tex-Mex Chicken Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken seasoned with Tex-Mex spices, topped with a fresh, tangy cilantro lime slaw wrapped in warm corn tortillas. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs chicken breast, chili 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: 20 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 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this spice mix evenly over 1.5 pounds boneless, skinless chicken breast coated with 2 tablespoons olive oil.
  2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F, with nice grill marks. Let the chicken rest for 5 minutes before slicing into thin strips.
  3. Step 3: In a medium bowl, toss 2 cups shredded green cabbage with 1/2 cup chopped cilantro, 1/4 cup finely diced red onion, 2 tablespoons lime juice, 2 tablespoons mayonnaise, and 1 teaspoon honey. Mix until the slaw is evenly coated and fresh tasting.
  4. Step 4: Warm 8 small corn tortillas on the grill or a dry skillet for 30 seconds per side until pliable and slightly charred.
  5. Step 5: Assemble each taco by layering sliced chicken and a generous spoonful of cilantro lime slaw into each warm tortilla. Serve immediately with extra lime wedges if desired.

Frequently asked questions

How long does Spiced Tex-Mex Chicken Tacos with Cilantro Lime Slaw take to make?

Total time is about 35 minutes (20 min prep + 15 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 Spiced Tex-Mex Chicken Tacos with Cilantro Lime 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 chicken breast from drying out.

Can I substitute ingredients in Spiced Tex-Mex Chicken Tacos with Cilantro Lime 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 Spiced Tex-Mex Chicken Tacos with Cilantro Lime 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 Spiced Tex-Mex Chicken Tacos with Cilantro Lime 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.

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