Stovetop Shredded Chicken Tacos with Cilantro Lime Slaw

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

Juicy shredded chicken simmered in smoky spices, served with a crisp, tangy cilantro lime slaw inside warm corn tortillas. This mexican-inspired tacos & burritos ready in about 40 minutes pairs boneless skinless chicken breasts, olive oil, 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: 25 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 heat. Add 1 lb boneless skinless chicken breasts and season with 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Sear chicken for 3 minutes per side until golden but not cooked through.
  2. Step 2: Pour 1 cup water into the skillet, cover with a lid, and reduce heat to low. Simmer chicken gently for 15 minutes until fully cooked and tender.
  3. Step 3: Remove chicken from skillet and shred using two forks. Return shredded chicken to skillet, stir to coat with remaining juices, and keep warm over low heat.
  4. Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 small minced jalapeño. Toss well to create a tangy cilantro lime slaw.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 15 seconds per side until pliable and lightly toasted.
  6. Step 6: Assemble tacos by placing a generous scoop of shredded chicken on each tortilla, topping with a heaping tablespoon of cilantro lime slaw. Serve immediately.

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 Shredded 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 Shredded 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 Shredded 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 Shredded 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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