Description
These Quick Chicken Tacos with Slaw are a vibrant and flavorful meal perfect for a weeknight dinner. Tender marinated chicken thighs are seasoned with spices and lime juice, then pan-cooked to juicy perfection. Served on warm tortillas and topped with a refreshing cabbage slaw, creamy avocado slices, tangy sour cream, and crumbly cheese, these tacos deliver a satisfying balance of textures and flavors.
Ingredients
Scale
Chicken Marinade and Cooking
- 1 tsp salt
- 1/3 cup fresh lime juice (about 2-3 limes)
- 1/4 tsp cayenne pepper
- 1 tbsp olive oil
- 2 garlic cloves (minced)
- 1 lb boneless, skinless chicken thighs (thaw if frozen, pat dry before marinating)
- 2 tsp ground cumin (freshly ground preferred)
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
- 1/4 tsp black pepper
Slaw
- 4 cups shredded cabbage (about 1/2 small head)
- 1/2 tsp kosher salt
- 1 garlic clove (minced)
- 3 tbsp fresh lime juice
- 1/4 cup mayonnaise
- Hot sauce (adjust to taste)
Toppings and Serving
- 1/3 cup fresh cilantro (chopped)
- 1/4 cup sour cream (I use Breakstone’s)
- Crumbly cheese (cotija or feta work well)
- 12 small flour or corn tortillas (warmed before serving)
- Avocado slices (add just before serving to prevent browning)
- Cilantro (for garnish)
Instructions
- Prepare the marinade: In a bowl, combine salt, fresh lime juice, cayenne pepper, olive oil, minced garlic, ground cumin, and black pepper. Stir well to blend the flavors.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade, making sure each piece is well coated. Cover and let it marinate for at least 15 minutes to allow the flavors to penetrate the meat.
- Make the slaw: In a separate bowl, mix shredded cabbage with kosher salt, minced garlic, fresh lime juice, mayonnaise, and hot sauce. Toss until the cabbage is evenly coated and set aside to let the flavors meld.
- Cook the chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken thighs and cook for about 5-7 minutes per side or until fully cooked through and nicely browned. Remove from heat and let rest for a few minutes before slicing into strips.
- Warm the tortillas: Heat the tortillas in a dry skillet or microwave until soft and pliable, ready for assembling the tacos.
- Assemble the tacos: Place sliced chicken on each tortilla, add a generous spoonful of cabbage slaw, a dollop of sour cream, avocado slices, crumbly cheese, and garnish with fresh cilantro.
- Serve immediately: Serve the tacos hot to enjoy the contrast of warm chicken and tortillas with the crisp, cool slaw and creamy toppings.
Notes
- For best flavor, marinate the chicken for at least 30 minutes or up to 2 hours in the refrigerator.
- You can substitute chicken breasts if preferred; adjust cooking time accordingly.
- Adjust hot sauce in the slaw to your spice preference.
- Use corn tortillas for a gluten-free option.
- Add lime wedges on the side for extra acidity.
