Spicy Peruvian-Style Chicken Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Warm corn tortillas filled with tender spicy grilled chicken and topped with a fresh cilantro-lime cabbage slaw for a vibrant street food experience. This Latin American-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, aji amarillo paste, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 3 minced garlic cloves
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded green cabbage
• 1/2 cup chopped cilantro leaves
• 1/4 cup thinly sliced red onion
• 1 tsp lime zest
• 1/4 cup mayonnaise
• 8 small corn tortillas
• 1 sliced (optional) avocado

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Instructions

1. Step 1: In a bowl, combine 2 tbsp aji amarillo paste, 3 minced garlic cloves, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs, coating thoroughly. Marinate for at least 30 minutes.
2. Step 2: Meanwhile, prepare the slaw by tossing 2 cups shredded green cabbage, 1/2 cup chopped cilantro leaves, 1/4 cup thinly sliced red onion, 1 tsp lime zest, and 1/4 cup mayonnaise in a bowl. Chill until ready to serve.
3. Step 3: Preheat grill or grill pan to medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and slightly charred. Let rest for 5 minutes, then slice into strips.
4. Step 4: Warm 8 small corn tortillas on the grill for about 30 seconds per side until pliable and lightly toasted.
5. Step 5: Assemble tacos by layering sliced chicken on each tortilla and topping with a generous spoonful of cilantro-lime slaw and optional sliced avocado. Serve immediately for a fresh, spicy meal.