These quick chicken tacos are filled with smoky chili lime chicken, sweet corn, creamy kale slaw, and plenty of fresh green dressing.

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I made these skillet chili lime chicken tacos as part of a high protein meal prep week, and they ended up being my favorite meal of the entire video.

Since I had already cooked and cubed the chicken, the filling took about five minutes to throw together. I simply warmed the chicken and corn in a skillet with olive oil and plenty of spices, then finished everything with fresh lime juice.

The kale slaw makes these tacos especially good. It adds a fresh, slightly crunchy layer underneath the warm chicken, while the creamy green dressing brings everything together. I love that the dressing is made with Greek yogurt, sour cream, avocado, and lots of fresh herbs, so it’s lighters but still has plenty of flavor.

This is a great recipe for using leftover chicken, but you can also start with raw chicken breasts and cook everything in one skillet. Either way, it is an easy dinner that tastes like you put much more effort into it than you actually did.

Skillet Chili Lime Chicken Tacos with Kale Slaw

Main Ingredients and Swaps

Cooked chicken – You will need about 3 cups of cooked, cubed chicken. This is a great way to use meal prepped chicken, leftover roasted chicken, or rotisserie chicken. If you are starting with raw chicken, cut 3 chicken breasts into bite sized pieces. Boneless skinless chicken thighs cut into bite sized pieces would work especially well here. Cook them in olive oil until they are cooked through and lightly caramelized around the edges.
Corn – Fresh corn is wonderful when it is in season, but frozen corn works just as well. There is no need to thaw it before adding it to the skillet.
Spices – A simple mixture of onion powder, garlic powder, chili powder, cumin, and smoked paprika gives the chicken plenty of warm, smoky flavor without making it overly spicy.
Fresh lime – A squeeze of lime juice added after cooking brightens the entire skillet. Add it after turning off the heat so the flavor stays fresh.
Corn tortillas – I love the flavor and texture of warm corn tortillas with this filling. Flour tortillas will also work if that is what your family prefers.
Kale – Finely chopped kale holds up well underneath the warm chicken and does not become soggy quickly. You could substitute shredded cabbage or use a mixture of kale and cabbage.
Creamy green dressing – This dressing is made with sour cream, Greek yogurt, cilantro, parsley, green onions, avocado, garlic, lime, and cumin. It is creamy, herby, and fresh without being heavy.
Cotija cheese – A little crumbled cotija cheese makes a delicious finishing touch, but it is completely optional. Feta is a good substitute if you cannot find cotija.

How I Make It

I start by making the green dressing. Add the sour cream, Greek yogurt, cilantro, parsley, green onions, lime juice, vinegar, salt, cumin, garlic, avocado, olive oil, and water to a tall jar or blender.

Blend everything until the dressing is smooth and creamy. If it seems too thick, add another small splash of water. Taste it and add more salt or lime juice if needed.

For the slaw, place the finely chopped kale in a bowl and add about ¼ cup of the green dressing. Use clean hands to gently massage the dressing into the kale. This helps the kale soften and condense so it is much easier to eat in the tacos.

Next, warm a little olive oil in a large skillet. Add the cooked chicken, corn, salt, onion powder, garlic powder, chili powder, cumin, and smoked paprika.

Cook everything together until the chicken is hot, the corn is tender, and the spices smell fragrant. I like to let the chicken sit against the hot skillet for a minute or two so some of the pieces get lightly caramelized around the edges.

Turn off the heat and squeeze fresh lime juice over the chicken. Give it one final stir, then taste and adjust the seasoning if necessary.

Warm the corn tortillas in a cast iron skillet with a little olive oil or directly over a gas burner for a quick char. Add a layer of kale slaw to each tortilla, spoon the chili lime chicken and corn over the top, and finish with extra green dressing and crumbled cotija cheese.

Starting with Raw Chicken

You do not have to meal prep your chicken ahead of time to make these tacos.

Cut 6 boneless skinless chicken thighs (or 3 chicken breasts) into bite sized pieces and season them lightly with salt. Heat olive oil in a large skillet, then add the chicken in a single layer. Cook them undisturbed for the first few minutes to develop a crust. Then stir and continue cooking until chicken is fully cooked and golden around the edges. Add the corn and seasonings directly to the skillet, then continue with the recipe as written.

Serving Ideas

These tacos are delicious on their own, especially with the kale slaw tucked right inside each tortilla.
You can also skip the tortillas and turn everything into a chicken taco bowl. Add rice to a bowl, then pile on the kale slaw, chili lime chicken, cotija cheese, and plenty of green dressing.
The leftover dressing is incredibly versatile. Drizzle it over taco bowls, salads, roasted vegetables, grilled meat, or crispy potatoes. I made a quick meal with leftover roasted potatoes and taco meat, then poured this dressing over the top. It was so good.

Tips and Storage

Chop the kale very finely so it softens easily and fits inside the tortillas.
Massage the dressing into the kale with your hands. This tenderizes the kale and gives the slaw a much better texture.
Wait until the chicken is hot and lightly caramelized before adding the lime juice. Fresh lime tastes best when it is added after the skillet comes off the heat.
Store the chicken filling and kale slaw separately in airtight containers in the refrigerator. The chicken will keep for up to four days, while the dressed kale is best within two or three days.
Keep the remaining green dressing in a covered jar in the refrigerator for up to four days. Give it a good stir before serving because it may thicken as it sits.
Reheat the chicken in a skillet with a little olive oil. This helps revive those caramelized edges and keeps the chicken from becoming rubbery.

Watch my YouTube video below to see how I turn a few simple meal prep staples into these skillet chili lime chicken tacos and several other easy, high protein dinners

These tacos are exactly the kind of meal I want on a busy weeknight. They are fast, fresh, full of protein, and easy to adjust based on what I already have in the refrigerator. The combination of smoky chicken, sweet corn, creamy kale slaw, and bright green dressing is so good, and the fact that everything comes together in just a few minutes makes it even better.