Spice-rubbed chicken breasts are grilled and stuffed inside warmed corn tortillas with creamy coleslaw and fresh avocado. These easy spiced chicken tacos are the perfect summer meal.
Spiced chicken tacos have been in our meal rotation for years. In fact, they were one of my go-to dinners in college (along with the best pasta dish ever), which means they are super simple to make.
We enjoy these tacos all year round, but they make a fantastic summer meal because they are fresh, require minimal cooking, and are perfect for al fresco dining. Pass me a margarita!
We start by mixing up a simple spice rub for the chicken breasts. You can grill the chicken on an outdoor grill, inside on a grill pan, or just use a cast iron skillet.
The toppings for these tacos are really minimal, which makes the prep and assembly really quick and easy. I make a quick and creamy coleslaw, which pairs so well with the spice-rubbed chicken. Plus, you can grab a bag of pre-shredded coleslaw mix to make this even easier.
A few slices of avocado and a bunch of fresh cilantro finish these off perfectly. My college version of these
rarely never included the avocado or cilantro, so I can vouch for how good these are either way.
I really prefer charred corn tortillas over flour tortillas for these particular tacos. The corn flavor really pairs well with everything else, plus they are gluten-free! However, you can certainly use whichever tortilla is your favorite.
Grab yourself a margarita and get grillin – these spiced chicken tacos are about to become your go-to summer meal!
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Smoked Paprika
- ½ Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ¼ Teaspoon Ground Cumin
- ¼ Teaspoon Cayenne Pepper, optional
- 2 Boneless Skinless Chicken Breasts*, sliced into 4 cutlets
- 1 Tablespoon Coconut Oil, or preferred cooking oil
- ½ Head Green Cabbage*, shredded
- 1 Large Carrot*, grated
- ¼ Cup Mayonnaise
- 1 Teaspoon Dijon Mustard
- 1 Lime, juiced
- 1 Teaspoon Apple Cider Vinegar
- 2 Tablespoons Sugar
- Salt & Pepper, to taste
- Corn Tortillas, warmed in a dry skillet
- Sliced Avocado
- Cilantro Leaves
- Lime Wedges
In a small bowl, combine the brown sugar, paprika, salt, black pepper, smoked paprika, chili powder, garlic powder, onion powder, cumin, and cayenne pepper. Evenly rub the spice mixture on each piece of chicken.
Make the coleslaw by whisking the mayo, mustard, lime juice, vinegar, sugar, salt, and pepper in a large bowl. Toss in the cabbage and carrot and mix to combine. Cover and refrigerate for at least 30 minutes.
Heat a grill pan or skillet 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 while you gather your toppings.
Slice the chicken breasts into thin strips and stuff into the warmed tortillas with coleslaw. Top each with a few slices of avocado, some cilantro leaves, and squeeze fresh lime over top.
*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. Alternatively you can purchase chicken cutlets.
*1 bag of pre-shredded coleslaw mix can be used to make this recipe come together even quicker!