Chipotle-Lime Grilled Chicken Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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.

Smoky chipotle-marinated grilled chicken served in warm corn tortillas topped with a zesty cilantro-lime slaw. This Mexican-inspired Cinco de Mayo recipe, ready in about 52 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, fresh 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: 12 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 peppers minced chipotle peppers in adobo sauce
2 tbsp fresh lime juice
3 minced garlic cloves
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 leaves
1/4 cup sour cream
1 tsp honey
1 tsp lime zest

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Instructions

Step 1: In a mixing bowl, combine 1 lb boneless skinless chicken thighs, 2 minced chipotle peppers in adobo sauce, 2 tbsp fresh lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat and marinate for at least 30 minutes.
Step 2: Preheat grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred. Let rest 5 minutes, then slice thinly.
Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro leaves, 1/4 cup sour cream, 1 tsp honey, and 1 tsp lime zest until well combined and creamy.
Step 4: Warm 8 small corn tortillas on the grill or skillet for 30 seconds each side until pliable and slightly charred.
Step 5: Assemble tacos by placing sliced chicken on tortillas and topping with cilantro-lime slaw. Serve immediately with extra lime wedges if desired.