Taco Heaven Grilled Chicken Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 tacos topped with a tangy cilantro lime slaw, capturing the fresh flavors of Mexican street food. This Mexican recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 290 cal/serving

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Ingredients

1 lb, thinly sliced boneless skinless chicken breasts
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
2 cups finely shredded green cabbage
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
3 tbsp lime juice
2 tbsp mayonnaise
1 tsp honey

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Instructions

Step 1: In a medium bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb thinly sliced boneless skinless chicken breasts and toss to coat evenly.
Step 2: Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken slices for 3-4 minutes per side until cooked through and lightly charred.
Step 3: In another bowl, mix 2 cups finely shredded green cabbage, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp mayonnaise, and 1 tsp honey. Toss until the slaw is well coated and tangy.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable. Assemble tacos by layering grilled chicken and a generous scoop of cilantro lime slaw on each tortilla. Serve immediately.