Chicken tacos are a staple meal in my house. I don’t know about you, but I love tacos, especially homemade ones. Here’s a confession – I’ve eaten homemade tacos for breakfast, lunch and dinner all in the same day. Yes, they are that good. Of course there are a million ways to do tacos, but I like to take a simple and easy approach. That’s exactly what you’ll get with this tasty recipe.
Why do I love chicken tacos so much? – Because they are in high protein, very satisfying, and the leftover meat can be used for a variety of other dishes and snacks.
The best part, it takes less than 20-minutes to prepare this delicious meal.
Recipe Facts
There are two parts to this recipe – cooking the chicken and mixing the coleslaw. After that, all you need to do is assemble your tacos and eat.
This recipe makes about 10 tacos.
| Prep Time | Cook Time | Total Time |
| 5 minutes | 15 minutes | 20 minutes |
Chicken Taco Nutrition Facts
Serving = 3 Tacos
Three of these spicy chicken tacos will definitely fill a man-sized appetite.
| Calories | 450 calories |
| Protein | 33 g |
| Carbs | 37 g |
| Fat | 19 g |
Spicy Coleslaw Nutrition Facts
Serving = ½ cup Coleslaw (toppings for 3 tacos)
This coleslaw is low-calorie, low-fat, and full of flavor and nutrients. Feel free to load up your tacos with more than ½ a cup.
| Calories | 66 calories |
| Protein | 2 g |
| Carbs | 6 g |
| Fat | 4 g |
Ingredients
Chicken Taco
| Amount | Ingredient |
| 1.5 lbs. (about 4 large breasts) | Chicken Breast (1-inch cubes) |
| 1 TBSP | Olive Oil |
| 1 large | Diced Onion |
| 1 medium can | Diced Tomatoes |
| 1 tsp. | Cumin |
| 1 tsp. | Salt |
| 1 tsp. | Pepper |
| 1 large | Lime |
| 10 | Small Corn Tortillas |
Spicy Coleslaw (makes about 3 cups)
| Amount | Ingredient |
| 2 cups | Shredded Green Cabbage |
| 1 cup | Shredded Carrots |
| 1 large | Diced Onion |
| 1/4 cup | Chopped Cilantro |
| 1 tsp. | Cumin |
| 1 tsp. | Salt |
| 1 tsp. | Pepper |
| 1 large squeezed | Lime juice |
| 2 TBSP | Hot Sauce |
| 2 TBSP | Olive Oil |
Recipe Instructions
While there are two parts to this recipe, you’ll find that it’s super quick to prepare and cook. Start by prepping your coleslaw. Then cook the chicken and heat your tortillas. You’ll be eating a delicious meal in no time.
Spicy Coleslaw Instructions
1) Shred 2 cups of cabbage (or buy pre-shredded cabbage)
2) Shred 1 cup of carrots (or buy pre-shredded carrots)
3) Dice one large onion
4) Mix cabbage, carrots and onion together with all other remaining ingredients. Mix well. If you want extra heat, add another 2 TBSP of hot sauce.
Chicken Taco Instructions
1) Add oil to frying pan over medium heat. Sauté the onions for 2-minutes.
2) Add cubed chicken breast.
3) Add spices and cook chicken for 3-4 minutes each side, or until no longer pink inside.
4) Add tomatoes and simmer on low heat for 10 minutes.
5) Cook the chicken until it’s done and the sauce has simmered down and thickened.
6) Heat up tortillas and serve with a slice of avocado and a lime. Top with spicy coleslaw and enjoy!
7) Optional – Add shredded cheese if you can handle dairy.
There you have it. I hope you enjoy this one, and let me know how your tacos turned out! You can also double the recipe to have lots of leftovers for high protein snacks throughout the rest of your week. And if you end up eating these for breakfast, lunch, and dinner in the same day, please let me know in the comments so I can give you a high five!
Your taco recipe looks great! I’m going to make it tonight. Which hot sauce do you prefer to use?
Hey Michael – how’d it go? I use a local hot sauce we can only get here in Costa Rica. It depends how hot you like your slaw? Frank’s red hot is a good entry level one, good flavor, not too hot. I also have used Cholula hot sauce is another one that’s a little hotter, but still has great flavor. Keep me posted how they turn out!
Thank you. That sounds like a great taco recipe that I’ll have to try. I’ve been eating a lot of tacos lately, but using the hard formed corn shells. I love the crunchiness of those shells. I spread cold refried beans on the inside and stuff them with as much chopped onions, tomatoes avocados and salsa as I can fit. Messy but delicious. And no cooking. Cold tacos might sound strange, but I find them very tasty. Kind of like a healthier version of chips and salsa.
Marc,
Thanks so much for getting these articles going full steam again. I first found your site last summer just before the stream of articles started to dry up. I read almost every article in the archive but was really wanting to read more. I love your approach which emphasizes being lean instead of bulked up, and I can’t help but think that lean is much healthier for us.
You’ve been a real inspiration for me over the last few months. I’m about to become a retired accountant and one of the things I look forward to the most about being retired is having the time to be more physically active, and not spending my workdays sitting at a desk staring at a computer screen, which has taken a real toll on my shoulders. I’ve always exercised, but reading your articles has taught me to better utilize the time I have for exercise. Combining strength training with cardio was something that I hadn’t considered. I neglected the strength training aspect of my exercising, which was a huge mistake that caused me a lot of pain these last few years. Cardio alone just doesn’t get it.
Anyway, I really appreciate all the great advice I gotten from your site. Keep up the good work. Your contributions make a big difference.
Thanks, Steven. I really appreciate your comment and your encouragement really means a lot!