Spicy Magnolia Tex-Mex Chicken Tacos with Fresh Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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.

Tender grilled chicken seasoned with bold Tex-Mex spices, served in warm tortillas with a crisp, tangy cilantro slaw inspired by Magnolia, Texas flavors. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
12 small corn tortillas
2 cups, shredded green cabbage
1/2 cup chopped fresh cilantro
2 tbsp lime juice
1/4 cup mayonnaise
1 small, finely diced jalapeño
1/4 tsp for slaw salt

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Instructions

Step 1: In a bowl, mix 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over 1.5 lbs boneless skinless chicken thighs.
Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Grill chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and meat is nicely charred.
Step 3: Combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup mayonnaise, 1 finely diced small jalapeño, and 1/4 tsp salt in a bowl. Toss to create a fresh cilantro slaw.
Step 4: Warm 12 small corn tortillas on the grill or stovetop for 30 seconds per side until pliable.
Step 5: Slice grilled chicken into strips and divide evenly among tortillas. Top each taco with a generous spoonful of cilantro slaw and serve immediately.