Easy Chicken Tacos Pibil Recipe

Chef Mario Limaduran
Chef Mario Limaduran

Pibil is a classic preparation method which uses spices like ancho chile and is mixed in a delicious marinade to then braise, typically pork, in between banana leaves for a long period of time. The result is uncanny. This takes too much time, so here's a quick recipe version!

I used to prepare this dish along with the prep cooks in my first job, at this restaurant in Miami called Talavera (shout out to chef Oscar).

Since I love the flavor profile of this dish so much, I decided to create a quick version for you to use and enjoy Trifecta Chicken (or you can also use the Trifecta Shredded Chicken). This recipe is part of our 20 Chicken Recipe collection to give you ideas and inspiration on how to keep your meal prep fresh! Enjoy!

Suggested toppings:

Pickled red onions, Oxaca cheese, fresh cilantro, small diced pineapple

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meal prep recipes, a la carte, chicken, tacos, pibil, chicken taco, easy, simple, fast, chicken breast, shredded chicken, trifecta, meal prep, a la carte
entree, dinner, lunch
Mexican, American
Glutenfreediet, LowFatDiet, LowSaltDiet

Easy Chicken Tacos Pibil Recipe

Cook time: 5 min
Prep time: 15 min
Yield: 4
Print Recipe


Typically a pibil recipe requires banana leaves for the cooking process, and a lengthy time to braise the chicken in a dutch oven. We’ve taken the real essence of a pibil chicken dish, and made it quicker so you can enjoy a delicious quick Mexican inspired dinner. 


  • 16 ounces Trifecta chicken breast, diced or Trifecta pulled chicken
  • 8 corn tortillas
  • 1 cup Cabbage slaw, store bought (¼ cup divided between all tortillas)
  • 4 Lime wedges - (1 lime quartered)


  • 2 tablespoon ancho powder
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon Mexican oregano, dry
  • ½ cup orange juice


  1. Mix all spices in a bowl along with orange juice. Mix until fully incorporated and paste has formed.
  2. Dice chicken and transfer to a bowl, or measure the specified amount of the Trifecta pulled chicken.
  3. Toss the 16 ounces of preferred chicken in the ancho spice mix. Make sure all chicken is well coated. Warm up chicken in either a microwavable bowl or a saute pan by spraying the pan with a light coat of spray oil. Once warmed through, keep aside warm covered until needed.
  4. Warm tortillas either on an open flake in the stop top or on a warm skillet. Keep warm in a towel covered until needed. Warm the tortillas through, and slightly add color in the warm up process, but don’t over-cook or burn it.
  5. Prepare the slaw in a separate bowl. Dress it with your favorite dressing and a sprinkle of salt, or with lime juice.
  6. Build tacos by laying a small base of coleslaw on top of the tortilla, and 2 ounces of chicken on top. Top with favorite toppings. Pickled red onions go incredible with this recipe. Enjoy!

Nutrition facts

serves 4
Calories Per Serving: 260
% Daily Value
6% Total Fat 5g
22% Cholesterol 65mg
3% Sodium 75mg
12% Total Carbohydrate 33g
Sugars 3g
Protein 28g
Vitamin A
Vitamin C

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