Grilled Street-Style Chicken Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy grilled chicken seasoned with smoky spices tucked into warm tortillas, topped with a fresh cilantro lime slaw for a vibrant street food experience. This Mexican-inspired street-food recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, olive oil, smoked paprika 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 smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 3 tbsp mayonnaise
• 1 tsp honey
• 1 small seeded and minced jalapeño

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 medium bowl, combine 1 lb boneless skinless chicken thighs with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper. Mix well to coat evenly and let marinate for 20 minutes.
2. Step 2: While the chicken marinates, prepare slaw by tossing 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 3 tbsp mayonnaise, 1 tsp honey, and 1 small minced seeded jalapeño in a bowl. Chill until ready to serve.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side until internal temperature reaches 165°F and edges develop slight char marks. Remove and let rest for 5 minutes.
4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Slice the rested chicken into thin strips and assemble tacos by layering chicken and generous spoonfuls of cilantro lime slaw onto each tortilla. Serve immediately.