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

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

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 tacos & burritos ready in about 30 minutes pairs pound boneless skinless chicken thighs, tablespoons olive oil, teaspoon 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: 15 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tex-Mex Chicken and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 30 minutes (15 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 Tex-Mex Chicken and Black Bean 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 tablespoons olive oil from drying out.

Can I substitute ingredients in Tex-Mex Chicken and Black Bean 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 Tex-Mex Chicken and Black Bean 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 Tex-Mex Chicken and Black Bean 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.

Related recipes