Chili-Lime Grilled Chicken Tacos with Fresh Cilantro Slaw

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Juicy grilled chicken marinated in chili and lime, topped with a crunchy cilantro slaw, wrapped in warm corn tortillas for a vibrant taco experience. This Mexican-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, lime juice 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

• 1.5 lbs boneless skinless chicken thighs
• 2 tbsp olive oil
• 3 tbsp lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups green cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1 tsp lime zest
• 1/4 cup mayonnaise
• 8 small corn tortillas
• 1 jalapeño, thinly sliced (optional)

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Instructions

1. Step 1: In a large bowl, whisk together 2 tbsp olive oil, 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 1.5 lbs boneless skinless chicken thighs and toss to coat. Marinate for 30 minutes at room temperature.
2. Step 2: While chicken marinates, prepare the slaw by combining 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup thinly sliced red onion, 1 tsp lime zest, and 1/4 cup mayonnaise in a bowl. Mix until evenly coated and refrigerate until serving.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and lightly toasted.
5. Step 5: Slice grilled chicken into strips and assemble tacos by layering chicken, a generous scoop of cilantro slaw, and optional jalapeño slices in each tortilla. Serve immediately with lime wedges if desired.