Tex-Mex Chicken and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Soft corn tortillas filled with spiced chicken and black beans, topped with a zesty cilantro-lime slaw for a fresh and satisfying regional Texan flavor. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, 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.

Ingredients

• 1 pound boneless skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup canned black beans, drained and rinsed
• 8 small corn tortillas
• 2 cups green cabbage, finely shredded
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1/4 cup Greek yogurt
• 1 teaspoon honey
• 1/4 teaspoon salt

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Instructions

1. Step 1: In a bowl, toss 1 pound boneless skinless chicken thighs with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, ensuring the chicken is evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and add the seasoned chicken. Cook for 6-7 minutes per side until the chicken is cooked through and slightly charred. Remove from heat and let rest for 5 minutes, then slice into thin strips.
3. Step 3: In a separate bowl, mix 2 cups finely shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1/4 cup Greek yogurt, 1 teaspoon honey, and 1/4 teaspoon salt to create a tangy cilantro-lime slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Fill each tortilla with sliced chicken, 1/8 cup black beans, and a generous spoonful of the cilantro-lime slaw. Serve immediately.