The Pantry
Mexican-inspired

Chicken tacos

These chicken tacos make 6 small tacos for 2 people: seasoned chicken thighs seared in a hot skillet, a crisp cabbage slaw, warm corn tortillas, avocado, cotija, and salsa roja. The chicken gets browned edges without drying out, while the lime-mayo slaw adds creaminess and crunch. It's a fast stovetop dinner that still tastes layered and fresh.

Prep 15 minCook 12 minRest 5 minAdjust servings ↓
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Chicken tacos
~810 calper person · ~1620 total
~$13.25meal total · ~$6.63 per person

Estimated calories and US ingredient costs.

For 4 servings, cook the chicken in two batches in the same 12-inch skillet so it browns instead of steaming, then keep the first batch warm on a sheet pan in a 200 F oven while you finish the second. Double the slaw in a larger bowl, but do not let it sit dressed for much longer than the recipe calls for or it will soften too much.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Mix the slaw

~3 min

Mix the slaw.

In a medium bowl, toss 6 oz shredded green cabbage, 2 oz diced red onion, 2 tbsp mayonnaise, 2 tbsp lime juice, 1 tbsp chopped cilantro, and 1/8 tsp kosher salt until the cabbage is lightly coated.

Refrigerate while you cook the chicken so the cabbage stays crisp and the onion softens slightly.

Ingredients
  • 12 oz total for recipeBoneless skinless chicken thighs
  • 1/8 tspKosher salt
  • 2 tbspLime juice
  • 6 ozShredded green cabbage
  • 2 ozDiced red onion
  • 2 tbspMayonnaise
  • 1 tbspCilantro
Step 2

Season the chicken

~3 min

Season the chicken.

In a second bowl, combine 12 oz boneless skinless chicken thighs, 1 tbsp neutral oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp minced garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the remaining 1 tbsp lime juice.

Toss until every strip is evenly coated, then let it stand while you heat the skillet so the spices bloom a little on the meat.

Ingredients
  • 12 oz total for recipeBoneless skinless chicken thighs
  • 1 tbspNeutral oil
  • 1 tspChili powder
  • 1/2 tspGround cumin
  • 1 tspGarlic
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
  • 1 tbspLime juice
Step 3

Sear until browned

~8 min

Sear until browned.

Heat a 12-inch skillet over medium-high heat.

Add the seasoned chicken in one layer and cook for 3 to 4 minutes without moving it, until the underside is browned.

Turn the pieces and cook 3 to 4 minutes more, stirring once or twice, until the chicken is cooked through to 165 F and the pan has a few browned bits but no scorched spices.

Ingredients
  • 12 oz total for recipeBoneless skinless chicken thighs
Step 4

Rest the chicken

~5 min cook

Rest the chicken.

Transfer the chicken to a clean plate and let it rest for 5 minutes.

This keeps the juices in the meat and gives you a few minutes to warm the tortillas.

If the skillet looks dry, leave the browned bits in place for extra flavor rather than wiping the pan out.

Step 5

Check chicken

After ~5 min

Check Chicken tacos and continue when ready.

Step 6

Warm the tortillas

~1 min

Warm the tortillas.

Set a dry skillet over medium heat and warm 6 small corn tortillas one at a time for about 20 seconds per side, or directly over a gas flame for a few seconds per side if you have one.

Stack the warmed tortillas in a clean towel so they stay soft and pliable instead of cracking when folded.

Ingredients
  • 6Small corn tortillas
Step 7

Build the tacos

~2 min

Build the tacos.

Divide the slaw among the tortillas, then top with the rested chicken, 2 oz crumbled cotija cheese, 5 oz sliced avocado, and 1/2 cup salsa roja.

Keep the fillings centered so the tacos fold neatly and the slaw does not spill out before the first bite.

Ingredients
  • 12 oz total for recipeBoneless skinless chicken thighs
  • 2 ozCrumbled cotija cheese
  • 5 ozAvocado
  • 1/2 cupSalsa roja
Step 8

Serve right away

~2 min

If you want a cleaner look

spoon a little salsa roja over the chicken before adding the cotija cheese, then finish with the avocado slices on top.

Ingredients
  • 2 oz total for recipeCrumbled cotija cheese
  • 5 oz total for recipeAvocado
  • 1/2 cup total for recipeSalsa roja
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chicken tacos: Serve right away.

Chicken tacos: Arrange the tacos on a platter

Chicken tacos: serve immediately while the tortillas are warm and the chicken is still juicy.

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Ingredients

For 2 people

  • 12 oz boneless skinless chicken thighs, cut into 1-inch strips
  • 1 tbsp neutral oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp minced garlic
  • 5/8 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp lime juice
  • 6 oz shredded green cabbage
  • 2 oz diced red onion
  • 2 tbsp mayonnaise
  • 1 tbsp chopped cilantro
  • 6 small corn tortillas
  • 2 oz crumbled cotija cheese
  • 5 oz sliced avocado
  • 1/2 cup salsa roja

Method

  1. Mix the slawIn a medium bowl, toss 6 oz shredded green cabbage, 2 oz diced red onion, 2 tbsp mayonnaise, 2 tbsp lime juice, 1 tbsp chopped cilantro, and 1/8 tsp kosher salt until the cabbage is lightly coated. Refrigerate while you cook the chicken so the cabbage stays crisp and the onion softens slightly.
  2. Season the chickenIn a second bowl, combine 12 oz boneless skinless chicken thighs, 1 tbsp neutral oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp minced garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the remaining 1 tbsp lime juice. Toss until every strip is evenly coated, then let it stand while you heat the skillet so the spices bloom a little on the meat.
  3. Sear until brownedHeat a 12-inch skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 3 to 4 minutes without moving it, until the underside is browned. Turn the pieces and cook 3 to 4 minutes more, stirring once or twice, until the chicken is cooked through to 165 F and the pan has a few browned bits but no scorched spices.
  4. Rest the chickenTransfer the chicken to a clean plate and let it rest for 5 minutes. This keeps the juices in the meat and gives you a few minutes to warm the tortillas. If the skillet looks dry, leave the browned bits in place for extra flavor rather than wiping the pan out.
  5. Warm the tortillasSet a dry skillet over medium heat and warm 6 small corn tortillas one at a time for about 20 seconds per side, or directly over a gas flame for a few seconds per side if you have one. Stack the warmed tortillas in a clean towel so they stay soft and pliable instead of cracking when folded.
  6. Build the tacosDivide the slaw among the tortillas, then top with the rested chicken, 2 oz crumbled cotija cheese, 5 oz sliced avocado, and 1/2 cup salsa roja. Keep the fillings centered so the tacos fold neatly and the slaw does not spill out before the first bite.
  7. Serve right awayArrange the tacos on a platter and serve immediately while the tortillas are warm and the chicken is still juicy. If you want a cleaner look, spoon a little salsa roja over the chicken before adding the cotija cheese, then finish with the avocado slices on top.

Before you cook

What to get ready

Wide skillet, spatula, separate filling bowls and a clean towel for warmed tortillas.

Shred cabbage and mix the slaw before searing chicken; leave avocado until assembly.

If something needs adjusting

Tortillas split when folded

Warm corn tortillas and keep them covered with a towel; cold tortillas are more brittle.

A larger batch goes cold before serving

Prepare toppings first, keep tortillas covered briefly and assemble at the table rather than filling every tortilla in advance.

Store for later

Refrigerate perishable fillings separately from tortillas and cold toppings. Reheat cooked fillings to 165°F, then warm tortillas and assemble.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use leftover cabbage in a quick thoran side.

Next use for your ingredients: Cabbage thoran →

Calculate this meal with your own prices →

How to Scale a Recipe →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best sear, keep the chicken in a single layer and resist stirring for the first few minutes. If the pan is crowded, the spices will steam instead of brown, and the tacos will taste flatter. A hot skillet, a short rest, and warm tortillas make the biggest difference here.

Make it work for you

Cotija can be swapped with feta, but use a little less because feta is saltier and wetter. If you replace the corn tortillas with flour tortillas, warm them a touch longer so they become flexible enough to fold without tearing. The rest of the recipe stays the same.

Use more of your corn tortillas and lime juice in beef tacos.

Can I use chicken breast instead of thighs?

Yes. Slice chicken breast into thin strips so it cooks quickly, and pull it from the skillet as soon as it reaches 165 F. Breast is leaner than thighs, so keep the heat at medium-high and do not overcook it, or the tacos will turn dry even with the slaw and salsa.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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