Charred Chili-Lime Grilled Chicken Tacos with Avocado Slaw

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Grilled chicken thighs marinated in chili and lime, served in warm tortillas with a crunchy avocado and cabbage slaw. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp fresh lime juice
• 3 tbsp olive oil
• 8 small corn tortillas
• 2 cups finely shredded green cabbage
• 1 medium, diced ripe avocado
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 3 tbsp mayonnaise
• 1 tsp honey
• 1/2 tsp, divided salt

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper, 3 tbsp fresh lime juice, and 3 tbsp olive oil. Add 1.5 lbs boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 5-6 minutes per side until charred in spots and internal temperature reaches 165°F. Remove and let rest 5 minutes before slicing.
3. Step 3: In a medium bowl, mix 2 cups finely shredded green cabbage, 1 medium diced avocado, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro, 3 tbsp mayonnaise, 1 tsp honey, and 1/2 tsp salt until well combined.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and lightly charred.
5. Step 5: Assemble tacos by dividing sliced chicken evenly among tortillas and topping with generous spoonfuls of avocado slaw. Serve immediately.