Chili-Lime Grilled Chicken Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken marinated in chili and lime served in warm tortillas topped with a crunchy cabbage slaw for a vibrant taco night. This Mexican-inspired game-day 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 320 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb boneless skinless chicken thighs
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
2 tbsp lime juice
2 tbsp olive oil
3/4 tsp salt
1/2 tsp black pepper
8 small corn tortillas
2 cups green cabbage, shredded
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
for serving lime wedges
1/4 cup (optional) sour cream or Greek yogurt

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a bowl, combine 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons lime juice, and 2 tablespoons olive oil. Add 1 pound boneless skinless chicken thighs and toss to coat. Marinate for at least 30 minutes.
Step 2: Preheat grill to medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest for 5 minutes before slicing into strips.
Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
Step 4: Warm 8 small corn tortillas on the grill or skillet for 30 seconds per side. Assemble tacos by placing sliced chicken on each tortilla, topping with cabbage slaw, and a dollop of 1/4 cup sour cream or Greek yogurt if desired. Serve with lime wedges for squeezing.