Street-Style Grilled Chicken Tacos with Cilantro Lime Slaw

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

Juicy grilled chicken tacos topped with a zesty cilantro lime slaw, capturing the vibrant flavors of street food. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, olive oil, ground cumin 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 boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups thinly shredded green cabbage
• 1/2 cup chopped fresh cilantro leaves
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tsp honey
• 1 small minced (optional) jalapeño

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Instructions

1. Step 1: In a medium bowl, combine 1 lb boneless skinless chicken thighs, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat all chicken pieces evenly and marinate for at least 20 minutes.
2. Step 2: While chicken marinates, prepare slaw by mixing 2 cups thinly shredded green cabbage, 1/2 cup chopped fresh cilantro leaves, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 small minced jalapeño in a bowl. Stir until combined and set aside to let flavors meld.
3. Step 3: Heat a grill pan or cast iron skillet over medium-high heat until hot, about 5 minutes. Add the marinated chicken thighs and grill for 5-6 minutes per side until cooked through and edges char slightly.
4. Step 4: Remove chicken from heat and let rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by placing sliced chicken on each tortilla and topping with a generous spoonful of cilantro lime slaw. Serve immediately.