Spicy Peruvian Chicken Tacos with Cilantro-Lime Slaw
Soft corn tortillas filled with juicy, spicy Peruvian-style grilled chicken and topped with a refreshing cilantro-lime slaw. This latin american-inspired mexican ready in about 55 minutes pairs boneless skinless chicken thighs, aji amarillo paste, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 lb boneless skinless chicken thighs
- 2 tbsp aji amarillo paste
- 2 minced garlic cloves
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup thinly sliced red onion
- 1/2 cup chopped cilantro leaves
- 2 tbsp mayonnaise
- 1 tsp honey
Instructions
- Step 1: In a bowl, mix 2 tbsp aji amarillo paste, 2 minced garlic cloves, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
- Step 2: Add 1 lb boneless skinless chicken thighs to the marinade, coating well. Cover and refrigerate for at least 30 minutes.
- Step 3: Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 5-6 minutes per side until cooked through and slightly charred; let rest 5 minutes, then slice thinly.
- Step 4: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/2 cup chopped cilantro leaves, 2 tbsp mayonnaise, and 1 tsp honey. Toss until slaw is evenly coated and tangy.
- Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by placing sliced chicken on each tortilla and topping with cilantro-lime slaw. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Peruvian Chicken Tacos with Cilantro-Lime Slaw take to make?
Total time is about 55 minutes (40 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 Spicy Peruvian 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 aji amarillo paste from drying out.
Can I substitute ingredients in Spicy Peruvian 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 Spicy Peruvian 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 Spicy Peruvian Chicken Tacos with Cilantro-Lime Slaw?
Latin American mexican 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.
