Chili-Lime Grilled Chicken Tacos with Fresh Cilantro Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 40 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Chili-Lime Grilled Chicken Tacos with Fresh Cilantro Slaw take to make?

Total time is about 55 minutes (40 min prep + 15 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 Chili-Lime Grilled Chicken Tacos with Fresh 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 olive oil from drying out.

Can I substitute ingredients in Chili-Lime Grilled Chicken Tacos with Fresh 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 Chili-Lime Grilled Chicken Tacos with Fresh 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 Chili-Lime Grilled Chicken Tacos with Fresh Cilantro Slaw?

Mexican chicken 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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