Spice-rubbed chicken breasts are grilled, nestled inside of crisp corn tortillas, and topped with creamy coleslaw and fresh guacamole.
I have been making these amazing chicken tacos for years. I have no idea why it’s taken me so long to share them! Since I’m constantly coming up with new recipe ideas, I rarely make the same thing twice. Of course, I have a few go-to items, but I can guarantee that none have been made more times than these tacos! They are really that good.
Kyle (my fiancé) considers this meal in his “top 5” – that’s how he rates my recipes. I know when he really loves something when he says that! That top 5 is constantly changing since he’s constantly trying my new creations – he is my main taste-tester, after all. I can say though, that this recipe has always remained in the top 5.
Have I built these up enough yet?
Incase you aren’t convinced, I’ll keep going. These tacos are super simple to make, but packed with a lot of flavor. If you’re bored with your usual seasoned beef tacos, then you have to give this one a try!
To start, make the spice rub – you’ll probably have most of them in your pantry already. Cover the chicken cutlets with the rub and then you’re ready to cook them! I use a grill pan since it’s winter, but you could easily do this on an outdoor grill if you want to brave the cold (or if you’re lucky enough to live in a warm part of the world!). You could also use a skillet or broil the chicken if you’d like. However you cook it, it’s going to be delicious.
Once the chicken cutlets are cooked through, I let them rest before slicing them. I use corn tortillas for these tacos – which works out well since they are gluten-free! You can use flour tortillas if you prefer a softer taco, but I really like these with corn.
To add a nice crisp texture to the tortillas (and give them more flavor), I add them to a hot sauté pan with a little coconut oil. Then, to get them in a taco shape, I drape them over a glass or thin bottle and let them cool. Handheld taco shells made at home!
Now, for the fun part. The toppings!
Homemade coleslaw is what makes these tacos unique and tones down the spice of the chicken. It may sound weird at first, but trust me on this one. You need the coleslaw!
The guacamole is optional, but I never eat these tacos without it! I should also mention, my version of guacamole is just mashed up avocado with lime juice and salt. I don’t like all that extra stuff that’s traditionally added to guacamole! Feel free to use whatever your favorite is, though.
We generally eat these as is with no sides. However, if you feel you need a bit more, go ahead and serve them up with some spiced rice and beans. No matter what, the tacos are going to be the star of the meal.
If you’re looking for a fresh, new (and healthy!) way to enjoy tacos, then this recipe was made for you! It continues to be my most made recipe.
- 2 Teaspoons Brown Sugar
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Ground Cumin
- Pinch of Cayenne Pepper, optional
- 2 Boneless Skinless Chicken Breasts, sliced into 4 cutlets*
- 2 Tablespoons Coconut Oil, or preferred cooking oil
- 8 Corn Tortillas
- Coleslaw, for serving
- Guacamole, for serving
- Lime Wedges, for serving
- In a small bowl, combine the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, cumin, and cayenne pepper. Evenly rub the spice mixture on each chicken breast.
- Heat a grill pan* over medium-high heat and add 1 tablespoon of coconut oil. Once the oil is melted, add the chicken cutlets and cook for 2-3 minutes per side, depending on thickness. Once the chicken is cooked through, place it on a plate or cutting board and cover with foil to rest.
- Heat a small sauté pan over high heat. Add a small amount of the remaining coconut oil (you want just a small amount as you will doing each tortilla separately) and let it melt. Add one tortilla to the pan and cook on high heat for about 1 minute per side or until lightly browned around the edges. Repeat with remaining tortillas and coconut oil.
- Slice the chicken breasts into thin strips.
- Lay a few pieces of chicken in each tortilla and top with coleslaw and guacamole. Serve with fresh lime wedges, if desired.
- *To make chicken cutlets, lay a chicken breast flat on a cutting board and then carefully slice it into 2 pieces (think of it like opening a book and then cutting the spine to make two pieces). Pound each piece lightly so they are an even thickness.
- *If you don’t have a grill pan (or outdoor grill), you can use a regular skillet or even broil the chicken breasts.
- *If you want the tortillas to hold a taco shape, simply drape them over a glass or thin bottle until cool.