Spicy Peruvian-Style Chicken Tacos with Cilantro-Lime Slaw
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 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 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas on the grill for about 30 seconds per side until pliable and lightly toasted.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Peruvian-Style 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-Style 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-Style 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-Style 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-Style Chicken Tacos with Cilantro-Lime Slaw?
Latin American chicken 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.
