Grilled Tex-Mex Chicken Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken seasoned with Tex-Mex spices, served in warm tortillas topped with a crisp cilantro-lime slaw for a fresh, flavorful taco experience. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, olive oil, chili powder 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.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

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

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Instructions

Step 1: In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and coat thoroughly. Marinate at room temperature for 15 minutes.
Step 2: While the chicken marinates, combine 2 cups thinly shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup mayonnaise, and 1 small finely chopped jalapeño (optional) in a bowl. Toss well and refrigerate until ready to serve.
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 juices run clear. Remove and let rest 5 minutes before slicing into strips.
Step 4: Warm 8 small corn tortillas on the grill for about 30 seconds each side. Assemble tacos by dividing sliced chicken and topping with the cilantro-lime slaw. Serve immediately.