Street-Style Chicken Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy grilled chicken marinated in smoky spices served in warm corn tortillas topped with a fresh tangy cilantro lime slaw. This Mexican recipe, ready in about 35 minutes, pairs chicken breast, olive oil, chipotle chili powder 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.

Ingredients

• 1 lb, thinly sliced chicken breast
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups thinly sliced green cabbage
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 1 tsp honey
• 1/4 tsp salt

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Instructions

1. Step 1: In a medium bowl, combine 2 tbsp olive oil, 1 tsp chipotle chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced chicken breast and toss to coat evenly. Marinate for at least 20 minutes.
2. Step 2: While the chicken marinates, prepare the slaw by mixing 2 cups thinly sliced green cabbage, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro in a bowl. In a separate small bowl, whisk together 2 tbsp lime juice, 1/4 cup Greek yogurt, 1 tsp honey, and 1/4 tsp salt until smooth. Pour dressing over cabbage mixture and toss until well combined.
3. Step 3: Heat a grill pan over medium-high heat. Grill the marinated chicken slices for 3-4 minutes per side until cooked through and slightly charred.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and warm.
5. Step 5: Assemble tacos by dividing the grilled chicken evenly among the tortillas and topping with generous spoonfuls of cilantro lime slaw. Serve immediately for a popular street-food inspired meal.