Spiced Mesquite-Grilled Chicken Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 developed and reviewed.

Juicy grilled chicken marinated with smoky mesquite spices, served in soft corn tortillas topped with a refreshing cilantro-lime slaw. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, mesquite seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 6 Mexican cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 tbsp mesquite seasoning
2 tbsp olive oil
12 small corn tortillas
2 cups shredded green cabbage
1/2 cup chopped cilantro leaves
3 tbsp lime juice
1/4 cup mayonnaise
1 tbsp honey
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a large bowl, mix 1.5 lbs boneless skinless chicken thighs with 2 tbsp mesquite seasoning and 2 tbsp olive oil until evenly coated. Marinate for at least 30 minutes at room temperature.
Step 2: Preheat a grill or grill pan to medium-high heat (around 400°F). Grill the chicken thighs for 5-6 minutes per side until cooked through and slightly charred at the edges.
Step 3: While the chicken cooks, prepare the slaw by combining 2 cups shredded green cabbage, 1/2 cup chopped cilantro leaves, 3 tbsp lime juice, 1/4 cup mayonnaise, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Toss until well mixed and creamy.
Step 4: Warm 12 small corn tortillas on the grill for about 30 seconds per side until pliable and slightly toasted.
Step 5: Slice the grilled chicken into thin strips. Assemble tacos by placing chicken strips into each tortilla and topping with a generous spoonful of the cilantro-lime slaw.