Smoked Mezcal Chicken Tacos with Pickled Red Onion and Cilantro Lime Slaw
Tender chicken smoked with mezcal-infused marinade, served in corn tortillas with tangy pickled onions and fresh cilantro lime slaw. This mexican-inspired chicken ready in about 35 minutes pairs boneless skinless chicken thighs, mezcal, chipotle 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
- 1.5 lbs, boneless skinless chicken thighs
- 1/4 cup mezcal
- 2 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 1 medium, thinly sliced red onion
- 1/2 cup white vinegar
- 1 tbsp sugar
- 1/2 cup water
- 2 cups shredded green cabbage
- 1/2 cup chopped cilantro leaves
- 2 tbsp lime juice
- 3 tbsp mayonnaise
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 1/4 cup mezcal, 2 tsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
- Step 2: Add 1.5 lbs boneless skinless chicken thighs to the marinade, coating evenly. Cover and refrigerate for at least 1 hour.
- Step 3: Meanwhile, combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and thinly sliced 1 medium red onion in a jar. Let sit at room temperature for 30 minutes to quick pickle.
- Step 4: In a bowl, mix 2 cups shredded green cabbage, 1/2 cup chopped cilantro, 2 tbsp lime juice, and 3 tbsp mayonnaise until well combined; refrigerate slaw until ready to serve.
- Step 5: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
- Step 6: Let chicken rest for 5 minutes, then slice thinly.
- Step 7: Warm 8 small corn tortillas on the grill for 30 seconds each side.
- Step 8: Assemble tacos by layering sliced chicken, a spoonful of pickled red onion, and a generous amount of cilantro lime slaw on each tortilla. Serve immediately.
Frequently asked questions
How long does Smoked Mezcal Chicken Tacos with Pickled Red Onion and Cilantro Lime Slaw take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoked Mezcal Chicken Tacos with Pickled Red Onion and Cilantro Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mezcal from drying out.
Can I substitute ingredients in Smoked Mezcal Chicken Tacos with Pickled Red Onion and Cilantro Lime Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoked Mezcal Chicken Tacos with Pickled Red Onion and Cilantro Lime Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoked Mezcal Chicken Tacos with Pickled Red Onion and Cilantro Lime Slaw?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
