Stovetop Chicken Tacos with Cilantro-Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 tacos & burritos ready in about 25 minutes pairs olive oil, smoked paprika, 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: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stovetop Chicken Tacos with Cilantro-Lime Slaw take to make?

Total time is about 25 minutes (15 min prep + 10 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 Stovetop 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 olive oil from drying out.

Can I substitute ingredients in Stovetop 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 Stovetop 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 Stovetop Chicken Tacos with Cilantro-Lime Slaw?

Mexican tacos & burritos 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.

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