Spiced Mesquite-Grilled Chicken Tacos with Cilantro-Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated with smoky mesquite spices, served in soft corn tortillas topped with a refreshing cilantro-lime slaw. This mexican-inspired tacos & burritos 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Warm 12 small corn tortillas on the grill for about 30 seconds per side until pliable and slightly toasted.
  5. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Spiced Mesquite-Grilled Chicken Tacos with Cilantro-Lime Slaw take to make?

Total time is about 55 minutes (40 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 Spiced Mesquite-Grilled Chicken Tacos with 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 mesquite seasoning from drying out.

Can I substitute ingredients in Spiced Mesquite-Grilled Chicken Tacos with 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 Spiced Mesquite-Grilled Chicken Tacos with Cilantro-Lime Slaw for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Mesquite-Grilled Chicken Tacos with Cilantro-Lime Slaw?

Mexican tacos & burritos 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.

Related recipes