Spiced Tex-Mex Chicken Tacos with Fresh Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Juicy pan-seared chicken seasoned with Tex-Mex spices, topped with a crisp cilantro lime slaw for vibrant taco night flavors. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder 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

• 1 pound boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded small green cabbage
• 1/2 cup chopped fresh cilantro leaves
• 2 tablespoons lime juice
• 2 tablespoons mayonnaise
• 8 small corn tortillas
• 1/4 cup, for serving sour cream
• 1/2 cup, for serving sliced avocado

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Instructions

1. Step 1: In a small bowl, mix 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this spice blend evenly over 1 pound of boneless skinless chicken breasts.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the chicken is golden brown. Remove from heat and let rest 5 minutes before slicing into thin strips.
3. Step 3: In a medium bowl, combine 2 cups shredded small green cabbage, 1/2 cup chopped fresh cilantro leaves, 2 tablespoons lime juice, and 2 tablespoons mayonnaise. Toss until the slaw is evenly coated and crisp.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable. Fill each tortilla with sliced chicken, top with cilantro lime slaw, add 1 tablespoon sour cream, and garnish with sliced avocado as desired.