Tex-Mex Grilled Chicken Tacos with Smoky Chipotle Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Juicy grilled chicken marinated in smoky chipotle and lime, served in warm corn tortillas with fresh slaw and tangy sauce. This mexican-inspired tacos & burritos ready in about 55 minutes blends pounds boneless skinless chicken thighs, fresh lime juice, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1.5 pounds boneless skinless chicken thighs
• 2 peppers, chopped chipotle peppers in adobo sauce
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups, shredded red cabbage
• 1/4 cup, chopped cilantro
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

1. Step 1: In a medium bowl, combine 2 chopped chipotle peppers in adobo, 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp ground cumin, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 1.5 pounds boneless skinless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Step 2: Preheat the grill to medium-high heat (around 400°F). Remove chicken from marinade and grill for 5-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.
3. Step 3: While chicken cooks, prepare the slaw by mixing 2 cups shredded red cabbage, 1/4 cup chopped cilantro, 1/2 cup plain Greek yogurt, 1 tbsp honey, and 1 tbsp apple cider vinegar in a bowl. Stir until combined and refrigerate.
4. Step 4: Warm 8 small corn tortillas on the grill for about 30 seconds per side until pliable and slightly charred.
5. Step 5: Slice the grilled chicken into thin strips and assemble tacos by placing chicken on tortillas and topping with the tangy cabbage slaw. Serve immediately.