Tex-Mex Grilled Chicken Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Juicy grilled chicken marinated in smoky spices served in warm corn tortillas topped with a zesty cilantro lime slaw for refreshing crunch. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, smoked paprika 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 smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro leaves
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tsp honey
• 1 small, seeded and finely chopped jalapeño

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well and let marinate for at least 30 minutes.
2. Step 2: While chicken marinates, prepare the slaw by mixing 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro leaves, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 small finely chopped jalapeño until evenly coated; refrigerate.
3. Step 3: Preheat a grill or grill pan over medium-high heat. Grill the chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and the edges char slightly.
4. Step 4: Remove chicken from grill and let rest for 5 minutes, then slice into thin strips.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable and lightly charred.
6. Step 6: Assemble tacos by layering sliced chicken and a generous spoonful of cilantro lime slaw onto each tortilla. Serve immediately.