Honey-Lime Grilled Chicken Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Juicy grilled chicken marinated in a honey-lime glaze served in soft tortillas with a crisp cabbage slaw for a fresh taco experience. This Mexican recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, honey, 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
• 3 tbsp honey
• 2 tbsp lime juice
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cups green cabbage, shredded
• 1 cup red cabbage, shredded
• 1/4 cup cilantro, chopped
• 1 tsp lime zest
• 8 small flour tortillas
• 1/2 cup sour cream

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 together 3 tbsp honey, 2 tbsp lime juice, 1 tsp garlic powder, 1 tsp chili powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil. Add 1 lb boneless skinless chicken thighs and toss to coat. Marinate for at least 30 minutes.
2. Step 2: Preheat grill or grill pan over medium-high heat. Grill the chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and edges are slightly charred. Remove and rest for 5 minutes.
3. Step 3: While chicken grills, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped cilantro, and 1 tsp lime zest in a bowl. Toss lightly to mix.
4. Step 4: Slice rested chicken into strips. Warm 8 small flour tortillas on the grill or stovetop for 1 minute per side.
5. Step 5: Assemble tacos by layering chicken strips, a generous handful of cabbage slaw, and a dollop of 1/2 cup sour cream in each tortilla. Serve immediately.