Grilled Chicken Street Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender grilled chicken seasoned with smoky spices served in warm corn tortillas topped with a refreshing cilantro-lime slaw. This Mexican-inspired street-food recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tsp honey
• 1 small, finely chopped jalapeño
• 1/4 tsp salt (for slaw)

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Instructions

1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and marinate for 20 minutes at room temperature.
2. Step 2: While chicken marinates, prepare the slaw by mixing 2 cups shredded green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, 1 small finely chopped jalapeño, and 1/4 tsp salt in a bowl. Stir until well combined and refrigerate.
3. Step 3: Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-6 minutes per side until cooked through and slightly charred, reaching an internal temperature of 165°F. Let rest for 5 minutes, then slice thinly.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable and slightly toasted.
5. Step 5: Assemble tacos by layering sliced chicken on each tortilla and topping with a generous spoonful of the cilantro-lime slaw. Serve immediately.