Two-Player Chili Lime Chicken Tacos

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

Zesty grilled chicken tacos with a fresh chili lime slaw perfect for sharing a game night. This Mexican-inspired game-day recipe, ready in about 30 minutes, pairs chicken breast, chili powder, lime juice 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.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb chicken breast
1 tbsp chili powder
2 tbsp lime juice
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
2 cups shredded green cabbage
1 medium, shredded carrot
1/4 cup chopped cilantro
3 tbsp mayonnaise
1 tsp honey
1/4 tsp chili flakes

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Instructions

Step 1: In a bowl, combine 1 lb chicken breast cut into thin strips with 1 tbsp chili powder, 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss well and marinate for at least 15 minutes.
Step 2: While chicken marinates, mix 2 cups shredded green cabbage, 1 medium shredded carrot, 1/4 cup chopped cilantro, 3 tbsp mayonnaise, 1 tsp honey, and 1/4 tsp chili flakes in a bowl to make the slaw; refrigerate.
Step 3: Heat a grill pan over medium-high heat and cook the marinated chicken strips for 4-5 minutes on each side until cooked through and slightly charred.
Step 4: Warm 8 small corn tortillas on a dry skillet for 30 seconds each side until pliable.
Step 5: Assemble tacos by layering grilled chicken and a generous scoop of chili lime slaw on each tortilla. Serve immediately.