Tex-Mex Grilled Chicken Tacos with Cilantro-Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled chicken marinated in a smoky Tex-Mex blend served in warm corn tortillas topped with a refreshing cilantro-lime slaw. This mexican-inspired tacos & burritos 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Tex-Mex Grilled Chicken Tacos with Cilantro-Lime Slaw take to make?

Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tex-Mex Grilled Chicken Tacos with Cilantro-Lime Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Tex-Mex Grilled Chicken Tacos with Cilantro-Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tex-Mex Grilled Chicken Tacos with Cilantro-Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tex-Mex Grilled Chicken Tacos with Cilantro-Lime Slaw?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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