Blistered Chili Lime Chicken Tacos with Cilantro Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated in chili and lime, topped with a crunchy cilantro slaw for a refreshing contrast in these vibrant street-style tacos. This mexican-inspired tacos & burritos ready in about 37 minutes pairs lime juice, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 12 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 3 tbsp lime juice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb chicken thigh strips and toss to coat evenly. Marinate for at least 20 minutes.
  2. Step 2: Preheat a grill pan or skillet over medium-high heat and brush with 1 tbsp olive oil. Grill the chicken strips for 4-5 minutes per side until nicely charred and cooked through.
  3. Step 3: While the chicken cooks, mix 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro leaves, and 1/4 cup thinly sliced red onion in a bowl.
  4. Step 4: In a separate small bowl, whisk together 1/2 cup Greek yogurt, 1 tsp honey, and 1 tbsp olive oil. Pour over the cabbage mixture and toss until coated and creamy.
  5. Step 5: Warm 8 corn tortillas in a dry skillet or wrapped in foil in the oven for 2-3 minutes until pliable.
  6. Step 6: Assemble tacos by layering grilled chicken strips and a generous scoop of cilantro slaw on each tortilla. Serve immediately with lime wedges if desired.

Frequently asked questions

How long does Blistered Chili Lime Chicken Tacos with Cilantro Slaw take to make?

Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Blistered Chili Lime Chicken Tacos with Cilantro Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lime juice from drying out.

Can I substitute ingredients in Blistered Chili Lime Chicken Tacos with Cilantro Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blistered Chili Lime Chicken Tacos with Cilantro Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Blistered Chili Lime Chicken Tacos with Cilantro Slaw?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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