Tex-Mex Grilled Chicken Tacos with Cilantro-Lime Slaw

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

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.

Grilled chicken marinated in a smoky Tex-Mex blend served in warm corn tortillas topped with a refreshing cilantro-lime slaw. This Mexican-inspired taco and burrito recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 360 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
2 tbsp olive oil
1 tbsp chili powder
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 green cabbage, shredded
1/4 cup fresh cilantro, chopped
2 tbsp lime juice
3 tbsp mayonnaise
1 tsp honey

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Instructions

Step 1: In a bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes.
Step 2: Preheat grill or grill pan to medium-high heat. Grill chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes, then slice thinly.
Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 3 tbsp mayonnaise, and 1 tsp honey. Toss until the slaw is evenly coated and creamy.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Fill each tortilla with sliced grilled chicken and top with 2-3 tbsp of the cilantro-lime slaw. Serve immediately.