Chili-Lime Grilled Chicken Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Juicy grilled chicken marinated in chili and lime, served in warm tortillas with a fresh cilantro slaw. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs boneless chicken thighs, lime juice, chili powder 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.

Ingredients

• 1 lb, trimmed boneless chicken thighs
• 3 tbsp, freshly squeezed lime juice
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/2 cup, chopped fresh cilantro
• 1/4 cup, finely diced red onion
• 1/3 cup Greek yogurt
• 1 tsp honey
• 1 tsp lime zest

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Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp lime juice, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Add 1 lb boneless chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Step 3: While chicken marinates, prepare the slaw by combining 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, and 1/4 cup finely diced red onion in a bowl.
4. Step 4: In a small bowl, mix 1/3 cup Greek yogurt, 1 tsp honey, and 1 tsp lime zest. Pour this dressing over the slaw and toss to combine thoroughly.
5. Step 5: Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 5-6 minutes per side until cooked through and nicely charred.
6. Step 6: Remove chicken and let rest for 5 minutes, then slice thinly.
7. Step 7: Warm 8 corn tortillas on the grill for 30 seconds each side until pliable.
8. Step 8: Assemble tacos by placing sliced chicken on tortillas and topping with generous amounts of cilantro slaw. Serve immediately.