There’s something wonderfully communal about building your own dinner right at the table. It turns a simple meal into an event, a moment to connect. And when that meal involves juicy, spiced chicken, crisp tortillas, and a colourful array of fresh toppings, it becomes something truly special. These Halal Chicken Tacos are a fixture in my kitchen. This is my go-to recipe when I need something that comes together in about 30 minutes but still feels like a treat.

What sets this halal chicken taco recipe apart is the spice rub. We’re not just sprinkling on a pre-made mix here; we’re creating a blend of smoky paprika, earthy cumin, and a gentle hum of chilli that forms a flavourful crust on the chicken as it sears. The result is tender, succulent chicken with a deeply savoury exterior. Paired with a zesty, crunchy red cabbage slaw and a dollop of cooling soured cream, each bite is a fantastic combination of textures and temperatures. The history of the taco is long and varied, but this modern take focuses on fresh, accessible halal ingredients.

This is a meal that works beautifully for a relaxed family dinner, where everyone can customise their own creation. It’s also brilliant for a casual evening with friends. You can lay out all the components and let everyone get involved. It’s interactive, delicious, and always gets compliments.

Recipe Overview

This recipe focuses on building layers of flavour, starting with a robust spice rub for the halal chicken thighs. The chicken is pan-seared to create a beautiful crust while keeping the inside juicy. A sharp, vibrant red cabbage slaw cuts through the richness, and a few well-chosen toppings bring everything together. I’ve found that even a short 15-minute marinade makes a remarkable difference, allowing the spices to penetrate the chicken for a more intense taste.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Halal Chicken Tacos Recipe

• Genuine Flavour: The homemade spice blend gives the chicken a rich, smoky character that you just don’t get from a shop-bought packet. The combination of smoked paprika and cumin is just so satisfying.
• Comes Together in About 30 Minutes: From prepping the slaw to serving the tacos, this entire meal is on the table in half an hour, making it ideal for a busy weeknight.
• Flexible Recipe: You can easily adapt this to your taste. Don’t have chicken thighs? Use halal chicken breast, just adjust the cooking time. Want more heat? Add a pinch of cayenne pepper to the rub. You could even add some black beans to the chicken mix for extra fibre.
• Great for Casual Gatherings: This taco recipe is fantastic for a relaxed dinner. Set up a ‘taco bar’ with bowls of toppings and let everyone assemble their own. It’s fun, interactive, and caters to different preferences.
• Family Tested: My whole family enjoys this one. The children love the hands-on nature of building their own tacos, and it’s a brilliant way to get them to eat a good variety of fresh vegetables without any fuss.

Halal Chicken Tacos

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that are easy to find. The key is good quality halal chicken thighs, which stay wonderfully moist. When it comes to chipotle paste, I find that a brand like Discovery or Santa Maria adds a lovely smoky depth without being overwhelmingly spicy. Don’t be tempted to skip the fresh coriander and lime; they add an essential brightness that lifts the whole dish.

• For the Chicken Marinade:
• 600g boneless, skinless halal chicken thighs
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp mild chilli powder (or more, to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Red Cabbage Slaw:
• 1/4 medium red cabbage (about 200g), very finely sliced
• 1 large carrot, grated
• 4 spring onions, finely sliced
• A large handful of fresh coriander, chopped
• Juice of 1 large lime
• 1 tbsp olive oil
• To Serve:
• 8-12 small corn or flour tortillas
• 150ml soured cream or Greek yoghurt
• 1 large avocado, sliced or mashed
• 1 red chilli, finely sliced (optional)
• Lime wedges

Kira’s Tip: If you have the time, let the chicken marinate for at least an hour, or even overnight in the fridge. The flavours will penetrate more deeply, resulting in even more succulent and tasty chicken. Just be sure to cover it well.

How to Make Halal Chicken Tacos

The process for making these chicken tacos is very straightforward. We’ll start by getting the chicken marinating, whip up the slaw while the flavours meld, and then cook the chicken until it’s perfectly seared. The final assembly is the fun part!

1. Marinate the Chicken: In a medium bowl, combine the olive oil, smoked paprika, cumin, oregano, garlic powder, onion powder, chilli powder, salt, and pepper. Add the chicken thighs and use your hands or a spoon to toss everything together until the chicken is thoroughly coated. Set aside for at least 15 minutes at room temperature.
2. Prepare the Slaw: While the chicken marinates, make the slaw. In a separate bowl, combine the finely sliced red cabbage, grated carrot, spring onions, and chopped coriander. Pour over the lime juice and olive oil, season with a pinch of salt and pepper, and toss well to combine. Set aside.
3. Cook the Chicken: Place a large, heavy-bottomed frying pan or cast-iron skillet over a medium-high heat. Once hot, add the marinated chicken thighs in a single layer. You may need to do this in two batches to avoid overcrowding the pan.
4. Sear Both Sides: Cook the chicken for 6-8 minutes on the first side, without moving it, until a deep, dark crust forms. Flip the chicken and cook for another 5-7 minutes on the other side, or until cooked through. The internal temperature should reach 74°C according to the Food Standards Agency.
5. Rest and Chop: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes. This is a crucial step to ensure the juices redistribute, making the meat tender. Once rested, roughly chop the chicken into small, bite-sized pieces. I find that this creates a better texture for tacos than simply slicing it.
6. Warm the Tortillas: While the chicken is resting, warm your tortillas. You can do this one by one in a dry frying pan for about 30 seconds per side, or wrap a stack of them in foil and place them in an oven preheated to 180°C (160°C fan) for 10 minutes.
7. Assemble Your Tacos: Now for the best part! Lay out the warm tortillas, and let everyone build their own. Start with a generous portion of the chopped chicken, top with the crunchy red cabbage slaw, a slice of avocado, a dollop of soured cream, and a sprinkle of fresh chilli if you like it spicy. Serve immediately with extra lime wedges on the side.

Tips From My Kitchen

• Temperature Control is Key: Don’t have your pan on a ferociously high heat. Medium-high is ideal. This allows the chicken to cook through properly while the spices on the outside toast and form a crust without burning.
• The Secret to Juicy Chicken: I learned that letting the chicken rest after cooking is non-negotiable. If you slice into it immediately, all those delicious juices will run out onto the chopping board. A five-minute rest makes all the difference.
• Make-Ahead Magic: You can prepare the spice rub and the slaw dressing a day or two in advance. The chicken can be marinated in the morning for dinner later that day. This makes assembly incredibly fast when you’re ready to eat.
• Storage: Store any leftover components separately in airtight containers in the refrigerator. The chicken and slaw will keep well for up to 3 days. Reheat the chicken gently in a pan with a splash of water to prevent it from drying out.

Common Mistakes to Avoid

• Overcrowding the pan: It’s tempting to throw all the chicken in at once, but this will lower the pan’s temperature and cause the chicken to steam instead of sear. You won’t get that lovely dark crust. Cook in batches if necessary, giving each piece of chicken plenty of space.
• Using a Cold Pan: Always make sure your pan is properly preheated before adding the chicken. You should hear a distinct sizzle when the meat hits the pan. A hot pan is essential for creating that flavourful, seared exterior.
• Skipping the Tortilla Warming: Cold, stiff tortillas are a real let-down. Warming them makes them soft, pliable, and much more pleasant to eat. It also enhances their flavour, whether they are corn or flour. Don’t skip this simple step!

What to Serve With Halal Chicken Tacos

These tacos are quite a complete meal on their own, but if you want to add a few sides, there are some great options that complement the flavours beautifully. Another delicious option that my family loves is serving these with a side of my Crispy Oven Roasted Potatoes Side, which adds a lovely carb element to the meal.

• Coriander and Lime Rice: A simple steamed rice, fluffed up with freshly chopped coriander and a generous squeeze of lime juice. It’s a perfect, neutral base for the flavourful chicken.
• Black Bean and Corn Salsa: A simple mix of tinned black beans (rinsed), sweetcorn, diced red onion, and a vinaigrette made from lime juice and olive oil. It adds another layer of texture and freshness. If you’re looking for another main to go with it, my Grilled Salmon with Lemon Butter Sauce Recipe is a fantastic choice.
• Drink Pairing: A sharp, homemade lemonade or a sparkling water with a slice of lime cuts through the richness beautifully. For something alcoholic, a crisp lager works very well.

Frequently Asked Questions

Halal Chicken Tacos

Delicious and easy-to-make Halal chicken tacos featuring spiced, tender chicken, a crunchy red cabbage slaw, and creamy avocado. A perfect and flavorful weeknight meal.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 625

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 600 g boneless skinless halal chicken thighs
• 1 tbsp olive oil
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp mild chilli powder or more, to taste
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Red Cabbage Slaw

• 1/4 medium red cabbage about 200g, very finely sliced
• 1 large carrot grated
• 4 spring onions finely sliced
• A large handful of fresh coriander chopped
• Juice of 1 large lime

To Serve

• 8-12 small corn or flour tortillas
• 150 ml soured cream or Greek yoghurt
• 1 large avocado sliced or mashed
• 1 red chilli finely sliced (optional)
• Lime wedges

Method

 

1. Marinate the Chicken: In a medium bowl, combine the olive oil, smoked paprika, cumin, oregano, garlic powder, onion powder, chilli powder, salt, and pepper. Add the chicken thighs and use your hands or a spoon to toss everything together until the chicken is thoroughly coated. Set aside for at least 15 minutes at room temperature.
2. Prepare the Slaw: While the chicken marinates, make the slaw. In a separate bowl, combine the finely sliced red cabbage, grated carrot, spring onions, and chopped coriander. Pour over the lime juice and olive oil, season with a pinch of salt and pepper, and toss well to combine. Set aside.
3. Cook the Chicken: Place a large, heavy-bottomed frying pan or cast-iron skillet over a medium-high heat. Once hot, add the marinated chicken thighs in a single layer. You may need to do this in two batches to avoid overcrowding the pan.
4. Sear Both Sides: Cook the chicken for 6-8 minutes on the first side, without moving it, until a deep, dark crust forms. Flip the chicken and cook for another 5-7 minutes on the other side, or until cooked through. The internal temperature should reach 74°C according to the Food Standards Agency.
5. Rest and Chop: Transfer the cooked chicken to a chopping board and let it rest for 5 minutes. This is a crucial step to ensure the juices redistribute, making the meat tender. Once rested, roughly chop the chicken into small, bite-sized pieces. I find that this creates a better texture for tacos than simply slicing it.
6. Warm the Tortillas: While the chicken is resting, warm your tortillas. You can do this one by one in a dry frying pan for about 30 seconds per side, or wrap a stack of them in foil and place them in an oven preheated to 180°C (160°C fan) for 10 minutes.
7. Assemble Your Tacos: Now for the best part! Lay out the warm tortillas, and let everyone build their own. Start with a generous portion of the chopped chicken, top with the crunchy red cabbage slaw, a slice of avocado, a dollop of soured cream, and a sprinkle of fresh chilli if you like it spicy. Serve immediately with extra lime wedges on the side.

Notes

For a quicker weeknight meal, marinate the chicken a day ahead. Leftover chicken and slaw can be stored separately in the fridge for up to 3 days.

I really hope you give this Halal Chicken Tacos recipe a try. It’s a meal that brings so much life and flavour to the dinner table with such little effort. It’s become a trusted favourite in our home, and I’m sure it will in yours too. If you do make it, please drop a comment below and let me know how it turned out!

Happy cooking,

Kira