Grilled Pollo Asado Tacos with Cilantro Lime Slaw and Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Juicy grilled chicken marinated in smoky citrus spices, served in warm corn tortillas with fresh cilantro lime slaw and tangy pickled red onions for a vibrant taco experience. This Mexican recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1/4 cup orange juice
• 2 tbsp lime juice
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded red cabbage
• 1/2 cup chopped cilantro
• 2 tbsp (for slaw) lime juice
• 2 tbsp mayonnaise
• 1 small thinly sliced red onion
• 1/4 cup white vinegar
• 1 tbsp granulated sugar
• 8 small corn tortillas

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, whisk 1/4 cup orange juice, 2 tbsp lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and marinate for at least 30 minutes.
2. Step 2: Meanwhile, combine 1/4 cup white vinegar, 1 tbsp granulated sugar, and 1 thinly sliced small red onion in a jar. Let sit at room temperature for 20 minutes to pickle.
3. Step 3: For the slaw, toss 2 cups shredded red cabbage with 1/2 cup chopped cilantro, 2 tbsp lime juice, and 2 tbsp mayonnaise until evenly coated.
4. Step 4: Preheat grill or grill pan to medium-high heat. Grill marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side.
6. Step 6: Slice grilled chicken into strips. Assemble tacos by layering chicken, a spoonful of cilantro lime slaw, and pickled red onions in each tortilla. Serve immediately.