Stovetop Chicken Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Juicy chicken strips seasoned and sautéed with smoky spices, served in warm tortillas topped with a zesty cilantro-lime slaw for a fresh crunch. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs chicken breast, olive oil, smoked paprika 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.

Ingredients

• 1 lb, thinly sliced into strips chicken breast
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups, finely shredded green cabbage
• 1/4 cup, chopped fresh cilantro
• 2 tbsp, freshly squeezed lime juice
• 1/4 cup Greek yogurt
• 1 tsp honey
• 1 small, finely diced (optional) jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb thinly sliced chicken breast, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper, stirring well to coat the chicken evenly. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
2. Step 2: While the chicken cooks, in a medium bowl combine 2 cups finely shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp freshly squeezed lime juice, 1/4 cup Greek yogurt, 1 tsp honey, and 1 finely diced small jalapeño if using. Toss well to create a creamy, tangy slaw.
3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
4. Step 4: To assemble, divide the cooked chicken strips evenly among the tortillas, then top each with a generous spoonful of the cilantro-lime slaw. Serve immediately for a vibrant, flavorful taco experience.