Mexican Street-Style Grilled Chicken Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Juicy grilled chicken marinated with smoky spices, served in warm corn tortillas topped with a refreshing cilantro-lime cabbage slaw. This Mexican-inspired Super Bowl recipe, ready in about 55 minutes, pairs 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 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, trimmed chicken thighs
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups finely shredded green cabbage
• 1/2 cup chopped fresh cilantro
• 3 tbsp, freshly squeezed lime juice
• 2 tbsp mayonnaise
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: In a bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Add 1 lb boneless skinless chicken thighs to the marinade and toss to coat evenly; let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Step 3: While chicken marinates, prepare the slaw by combining 2 cups finely shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp freshly squeezed lime juice, 2 tbsp mayonnaise, and 1 small minced jalapeño in a bowl; mix well and refrigerate.
4. Step 4: Preheat grill or grill pan to medium-high heat and grill the marinated chicken for 5-6 minutes per side until cooked through and charred at the edges.
5. Step 5: Remove chicken from grill and let rest for 5 minutes before slicing into thin strips.
6. Step 6: Warm 8 small corn tortillas on the grill for about 30 seconds per side until pliable.
7. Step 7: Assemble tacos by placing sliced chicken on each tortilla and topping generously with the cilantro-lime slaw before serving.