Chicken Tacos with Cilantro Lime Slaw
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These easy chicken tacos with cilantro lime slaw are perfect for taco Tuesdays. Prep the chicken the day before for a super-quick, stress-free weeknight meal.
Taco Night is definitely a concept I can get behind. In fact, Phil and I don’t always agree on food in general, but we DO agree on Mexican food. It’s just the best. Stuffing them in a tortilla is also one of the easiest ways for me to make sure my kids eat their veggies.
Even though the end of summer is fast approaching, we’re definitely not ready to say goodbye to eating meals out on the deck. And tacos, along with a spicy, boozy accompaniment like this cucumber jalapeno margarita, are the ultimate deck meal in my opinion.
We love these Blackened Fish Tacos and Al Pastor style Ground Beef Tacos, but after I made these chicken tacos with cilantro lime slaw – we had a new favorite in the house!
These chicken tacos with cilantro lime slaw turned out TOO good for me to not share the recipe with you. And it’s so easy.
I just marinate and bake some cumin lime chicken thighs (feel free to use chicken breasts instead). Then shred that chicken and serve with corn or flour tortillas, a creamy cilantro lime slaw, some crumbly cheese, avocado slices, and your favorite hot sauce.
You can make the chicken and slaw ahead of time and then all you have left is the assembly. And the good new is you can let everyone else do that for themselves!
Why You Need to Try These Chicken Tacos with Cilantro Lime Slaw
You can make it all ahead of time and it still tastes super fresh. You can’t go wrong with chicken tacos if you’re cooking for a family on a weeknight or looking for something new and fun to bring to a cookout.
The cilantro lime slaw. These chicken tacos with cilantro lime slaw are anything but boring or basic because of this slaw! It has a fantastic crunch, and a tangy flavor thanks to the sour cream and lime. I’ll be topping a lot of sandwiches with this slaw and eating it as a side.
It’s customizable. I love spicy food, and so does Phil, but I’ve kept the chicken mild here, in the interest of staying kid-friendly. You can adjust the heat level to your liking by adding more or less cayenne pepper. I also like to add a little hot sauce to my tacos, personally.
Ingredient Notes
For Cumin Lime Chicken
Chicken
I use chicken thighs for this recipe because they’re fattier and hence more flavorful and juicy But you can also use chicken breasts. Just cut them in half so they’re about the same size as the thighs.
This is not a typical shredded chicken tacos recipe, so I don’t recommend using rotisserie chicken or pre-shredded chicken. A lot of the flavor in these tacos comes from the cumin lime chicken, so marinating it beforehand is the key!
Lime Juice
Use fresh lime juice if you can – it makes a ton of difference! But, you can also use the bottled kind if that’s what you have on hand.
Olive oil
I mostly prefer using olive oil in my recipes for all its health benefits. But you can use any other neutral oil. Up to you!
Cayenne Pepper
Cayenne pepper has a hot, fiery taste with kind of an earthy flavor. It is not as hot as some other chili peppers, but it can still add a kick to your food.
The amount I use doesn’t make the chicken very spicy – but you can add some more if you’d like more of a kick!
Cumin
Cumin pairs well with lime, as the acidity of the lime helps to balance out the earthiness of the cumin.
For the Creamy Cilantro Lime Slaw
Cabbage
I love using purple cabbage for its bright color in this cilantro lime slaw, but green cabbage obviously works too. Use what you have.
Pre-shredded cabbage works great too!
Sour Cream
I like to use full-fat sour cream for the best flavor and texture. You can also Greek yogurt in its place.
Mayonnaise
Mayo adds richness and creaminess to the slaw and helps to bind all the ingredients together.
Cilantro
Fresh cilantro adds a bright, herbal flavor to the slaw. If you don’t like cilantro, leave it out or sub with parsley.
To Serve
Tortillas
Flour tortillas are soft and pliable, while corn tortillas have a bit more of a bite. You can use whichever type you prefer. Whichever type you use, I recommend charring them lightly in a very hot pan for the best texture and flavor. It only takes a few seconds per tortilla and really makes a difference.
Queso fresco
Queso fresco is salty and tangy – goes perfectly with the flavors in these chicken tacos. You can also use feta, or any other type of crumbly cheese.
Hot sauce
I like to add a bit of hot sauce to these tacos for a bit of heat, since they’re otherwise mild. You can use whatever hot sauce you like.
Avocado
Avocado slices add a creamy, rich flavor to the tacos. They’re also a good source of healthy fats.
sides
I love to serve these tacos with baked coconut lime rice, a salad with a tangy cilantro lime dressing or tortilla chips with salsa or a fun dip like this black bean veggie dip.
Making Chicken Tacos with Cilantro Lime Slaw – Step by Step Instructions
For the Cumin Lime Chicken
1. In a large bowl add the lime juice, half of the olive oil, garlic cloves, salt & pepper, cayenne pepper, cumin and mix.
2. Add the chicken and mix until it is well-coated. Marinate in the refrigerator for at least 30 minutes, or overnight.
3. Preheat the oven to 400 degrees F. Grease an 8 x 8 inch baking dish with olive oil. Remove the chicken from the marinade and place it in the prepared baking dish in a single layer. Sprinkle with additional salt and pepper.
4. Bake for 30-40 minutes, or until the chicken is cooked through. Baste the chicken with the reserved marinade halfway through cooking. I like to turn on the broiler for a couple of minutes after they’re cooked through, to give them a little extra color.
5. Remove the chicken from the oven and let it rest for 10 minutes. Shred the chicken with two forks.
For the Cilantro Lime Slaw
6. Combine the mayo, sour cream, lime juice, garlic, cilantro, salt, and pepper in a bowl. Whisk until smooth.
7. Toss with the shredded cabbage.
To Serve
8. Warm up your tortillas in a cast iron skillet on high heat, or in the microwave.
9. Plate the chicken, slaw for the tacos, tortilla, queso fresco, hot sauce, avocados, and cilantro separately. Now assemble your chicken tacos with cilantro lime slaw and enjoy!
Additional Tips
1. You can prep the chicken the day before and store it in the fridge. This will make assembly on taco night a breeze.
2. Get creative with your toppings! There are endless possibilities. Some other toppings that I like to use include:
- Pico de gallo
- Black beans
- Sweet corn
- Shredded carrots
- Radishes
- Pickled onions
3. Don’t overcook the chicken! You don’t want dry tacos.
Storage Instructions
Storing assembled chicken tacos with cilantro lime slaw is not a good idea as the tortillas will get soggy.
You can, however, store all the ingredients separately. The cumin lime chicken can be stored in the fridge for up to 3 days. And you can store the cilantro lime slaw for up to two days.
You can also serve the chicken and slaw with some rice, black beans, and salsa the next day if you don’t want to have tacos two days in a row (not a problem for me!).
NOTE: This is an older post that I have updated with new photos and text, and video, however the recipe remains the same.
Chicken Tacos with Cilantro Lime Slaw
Ingredients
Cumin Lime Chicken
- 1 lb boneless, skinless chicken thighs or breasts* If using breasts, cut them in half so they are about the same size as thighs
- 1/3 cup freshly squeezed lime juice from about 3 limes
- 2 tablespoons olive oil, divided
- 2 garlic cloves, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 teaspoons ground cumin
Creamy Cilantro Lime Slaw
- 4 cups shredded green or red cabbage (from half a head of cabbage, or from a bag)
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons freshly squeezed lime juice from about 1 1/2 limes
- 1 clove garlic, minced
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For serving
- 12 small flour or corn tortillas, warmed*
- queso fresco, feta, or other crumbly cheese
- hot sauce
- avocado slices
- cilantro
Instructions
Cumin Lime Chicken
- In a large ziplock bag, combine the lime juice, 1 tablespoon olive oil, garlic, and seasonings.
- Add the chicken thighs or breasts to the bag, seal, and squish around until the chicken is well-coated. Put in the fridge to marinate for at least 30 minutes, or overnight.
- Preheat the oven to 400 degrees F. Coat the bottom of an 8 x 8 inch baking dish with remaining olive oil. Add the chicken in a single layer, reserving the marinade, and sprinkle with additional salt and pepper.
- Bake for 30-40 minutes, until fully cooked, basting with the reserved marinade halfway through.
- Remove the chicken to a plate, saving the juices, and allow chicken to rest for 10 minutes. Shred with your hands, or two forks, and toss shredded chicken with the reserved juices.
Creamy Cilantro Lime Slaw
- Whisk together (or whizz with an immersion blender) the mayo, sour cream, lime juice, garlic, cilantro, salt and pepper. Toss with the shredded cabbage.
My partner and I had made this multiple times and agree that the slaw and chicken marinade are fantastic! We add our own preferences to the mix (jalapeño, extra garlic etc) and it is always delicious.
Amazing!! Thank you so much Abby, and I love those additions!
Made these this evening and they are divine. Started late afternoon with still-frozen chicken breasts, were delayed by a long phone call from a friend, and we still ate at a reasonable time. The only changes I made to the recipe were to boil the reserved marinade after using a bit for the half-time basting (maybe the acid in the lime is enough, but I just didn’t trust the sauce that the raw chicken had soaked in) and then, because we like it a bit sweet in our family, I added some honey to the hot marinade before tossing it with the shredded chicken. Other than that, applied the recipe as given. Was absolutely amazed by the complexity of flavour in a dish that came together so quickly and easily. Delicious! My husband is hard to please, but even he had to say so. This is definitely a recipe we will make many times.
I love those adaptations! So glad to hear you enjoyed it 🙂
Perfect for a weeknight meal any day of the year. I love how easy these are to make and love the cabbage and the cilantro to a true authentic Mexican taste. Delicious for everyone in the house. Yum.
Thank you Ali! 🙂
This looks so easy and delicious! We have a Tex mix night once a week and I am always looking for something that my whole family will enjoy! This is definitely on my to make list:)
Thank you so much Soniya!:)
Love tacos! They are so easy to make and perfect for meal planning! The cilantro lime slaw sounds delicious!
Yes, whenever I can get it together enough to meal plan, I always include tacos somewhere in there!
I love how easily this recipe comes together. Such a wonderful combination of flavors and that cilantro lime slaw sounds perfect!
Thanks Tara!
Oh cumin and lime chicken!!! YES, how delicious does that sound.
Tacos are one of my favourite foods and these look so good!