Grilled Chicken Street Tacos with Cilantro-Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken seasoned with smoky spices served in warm corn tortillas topped with a refreshing cilantro-lime slaw. This mexican-inspired street food 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.

★ 4.4 (10 ratings) Prep: 30 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

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

Total time is about 45 minutes (30 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 Grilled Chicken Street Tacos with Cilantro-Lime 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 Grilled Chicken Street Tacos with Cilantro-Lime 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 Grilled Chicken Street Tacos with Cilantro-Lime 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 Grilled Chicken Street Tacos with Cilantro-Lime Slaw?

Mexican street food 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.

What others are saying

Related recipes