Go Back
Spiced Chicken Tacos
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
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.
Serves: 4
Spice-Rubbed Chicken:
  • 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
Creamy Lime Coleslaw:
  • 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
  1. 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.
  2. 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.

  3. 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.
  4. 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.
Recipe Notes

*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!