Tex-Mex Spiced Chicken Tacos with Lime Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Soft corn tortillas filled with spiced grilled chicken and topped with a crisp lime-cilantro slaw deliver a fresh, vibrant taco experience. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder 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 boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 small, finely chopped (optional) jalapeño
• 1/4 tsp salt

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced boneless skinless chicken breasts and toss until well coated.
2. Step 2: Heat a large grill pan or skillet over medium-high heat. Cook the chicken slices for about 3-4 minutes per side until cooked through and nicely charred. Remove from heat and keep warm.
3. Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 small finely chopped jalapeño (if using), and 1/4 tsp salt. Toss well to combine and set aside.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by dividing the grilled chicken evenly among the tortillas and topping with a generous amount of lime cilantro slaw. Serve immediately.