Honey-Lime Grilled Chicken Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 marinated in honey and lime, served in warm tortillas topped with a crisp, tangy cilantro slaw. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, honey, fresh lime juice 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 tbsp honey
2 tbsp fresh lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
8 small corn tortillas
2 cups shredded green cabbage
1/2 cup chopped fresh cilantro leaves
1/4 cup thinly sliced red onion
1/4 cup plain Greek yogurt
1 tsp lime zest

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Instructions

Step 1: In a bowl, whisk together 2 tbsp honey, 2 tbsp fresh lime juice, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Add 1 lb boneless skinless chicken thighs and toss until well coated. Marinate for at least 30 minutes.
Step 2: Preheat a grill or grill pan over medium-high heat. Grill the chicken thighs for 5-6 minutes per side until cooked through and charred around the edges. Remove from heat and let rest for 5 minutes, then slice into strips.
Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup thinly sliced red onion, 1/4 cup plain Greek yogurt, and 1 tsp lime zest. Toss to make the cilantro slaw.
Step 4: Warm 8 small corn tortillas on the grill or stovetop until pliable.
Step 5: Assemble the tacos by dividing the sliced chicken among the tortillas and topping with generous spoonfuls of cilantro slaw. Serve immediately.