Grilled Whiskey-Glazed Taco with Cilantro Slaw

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Smoky grilled tacos brushed with a rich whiskey glaze, topped with a fresh, crunchy cilantro slaw for a vibrant contrast. This Mexican-inspired taco and burrito recipe, ready in about 25 minutes, pairs corn tortillas, whiskey, brown sugar 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

• 8 small corn tortillas
• 1/4 cup whiskey
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 2 cups shredded cooked chicken
• 2 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 1/4 cup finely chopped red onion

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Instructions

1. Step 1: In a small bowl, whisk together 1/4 cup whiskey, 2 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/2 tsp garlic powder until the sugar dissolves to form the whiskey glaze.
2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush both sides of 8 small corn tortillas lightly with 2 tbsp olive oil.
3. Step 3: Grill the tortillas for 30 seconds per side until warm and slightly charred, then set aside wrapped in a clean towel to keep warm.
4. Step 4: Toss 2 cups shredded cooked chicken with half of the whiskey glaze and grill in a grill pan over medium heat for 3-4 minutes until heated through and slightly caramelized.
5. Step 5: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped cilantro, 1/4 cup finely chopped red onion, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the slaw is evenly coated and crisp.
6. Step 6: To assemble tacos, divide the whiskey-glazed chicken evenly among the tortillas and top each with a generous spoonful of the cilantro slaw. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper to taste.