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Grilled Chicken Tacos Recipe - Fast, Flavorful, and Fresh

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken 1.5 pounds boneless, skinless chicken thighs or breasts
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (plus more for serving)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the Slaw 2 cups finely shredded cabbage (green or a mix)
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • Creamy Sauce 1/3 cup sour cream or Greek yogurt
  • 1 tablespoon mayonnaise (optional for richness)
  • 1 to 2 teaspoons hot sauce or adobo sauce (to taste)
  • 1 teaspoon lime juice
  • Pinch of salt
  • For Serving 10–12 small corn or flour tortillas
  • Diced red onion
  • Chopped cilantro
  • Sliced avocado or guacamole
  • Lime wedges
  • Crumbled cotija or shredded Monterey Jack (optional)

Method
 

  1. Prep the marinade: In a bowl, whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  2. Marinate the chicken: Add chicken to a zip-top bag or bowl, pour in the marinade, and toss to coat. Rest 20–30 minutes at room temperature, or up to 8 hours in the fridge.
  3. Make the slaw: Toss cabbage, cilantro, lime juice, olive oil, and salt. Let it sit while you grill to soften slightly.
  4. Stir the sauce: Mix sour cream (or yogurt), mayo, hot sauce or adobo, lime juice, and a pinch of salt until smooth. Adjust heat to taste.
  5. Heat the grill: Preheat a gas or charcoal grill to medium-high (about 400–450°F). Oil the grates to prevent sticking. For a grill pan, heat over medium-high and lightly oil.
  6. Grill the chicken: Shake off excess marinade. Grill 5–7 minutes per side for thighs, 4–6 minutes per side for breasts, until the thickest part reaches 165°F. Let rest 5 minutes.
  7. Warm the tortillas: Place tortillas on the grill 15–30 seconds per side until pliable and lightly charred. Keep them wrapped in a clean towel to stay warm.
  8. Slice the chicken: Cut into thin strips or small bite-size pieces. Squeeze fresh lime over the top and a pinch of salt if needed.
  9. Assemble: Layer slaw on warm tortillas, add chicken, drizzle with sauce, and top with onion, cilantro, avocado, and cheese if using. Finish with lime.