Grilled Chipotle-Lime Chicken Tacos with Fresh Cilantro Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy grilled chicken marinated in smoky chipotle and lime, served in warm corn tortillas with a zesty cilantro slaw for a vibrant taco experience. This mexican-inspired chicken ready in about 55 minutes turns boneless skinless chicken thighs, chipotle peppers in adobo sauce, minced, fresh lime juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 chipotle peppers in adobo sauce, minced
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup Greek yogurt
• 1 tsp honey
• 1 tsp lime zest

Instructions

1. Step 1: In a bowl, combine 2 tbsp minced chipotle peppers in adobo, 3 tbsp fresh lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 5-6 minutes per side until cooked through and slightly charred. Remove and let rest for 5 minutes before slicing into thin strips.
3. Step 3: In a medium bowl, mix 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup thinly sliced red onion, 1/4 cup Greek yogurt, 1 tsp honey, and 1 tsp lime zest. Toss until the slaw is creamy and well combined.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side. Assemble the tacos by placing sliced chicken on each tortilla and topping with a generous scoop of cilantro slaw. Serve immediately with lime wedges if desired.