Grilled chicken tacos are one of my family’s very favorite meals and these are super simple to make and the end result is always sure to impress! In this recipe, warm tortillas are filled with Mexican spiced chicken, corn cabbage slaw, a creamy taco sauce, avocado slices and a squeeze of fresh lime. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!

grilled chicken tacos with corn slaw, avocado and sliced jalapeño

Summer isn’t complete without a night of grilled chicken tacos! The great thing about this recipe though is that it can be made year round. I’ve included instructions for grilling, baking or cooking the chicken on the stovetop.

Use the method of cooking that works best for you. Or try all three and pick your favorite method (my personal favorite is grilled).

Tacos are always a hit, whether it’s steak tacos, flavorful turkey tacos, or these easy, yet totally satisfying easy chicken tacos. You guys are going to LOVE this chicken taco recipe! They are seriously so good! I’ve been using this recipe for years and it’s just a foolproof, all around delicious recipe.

These are made with seasoned chicken breast (or you could use chicken thighs) grilled to perfection, then layered with a corn cabbage slaw, a drizzle of creamy taco sauce, and topped with avocado slices and a squeeze of lime. Major taco perfection! You’re going to find yourself putting these tacos on the menu often!

grilled chicken and all of the other ingredients to make grilled chicken tacos

Ingredients and Substitutions

The marinade for the chicken requires very few ingredients. Most of them on the list below are spices that I’m sure you already have on hand. Here’s everything you need:

  • Boneless, skinless chicken breasts, tenders, or thighs. I typically use chicken breasts, but use your preferred cut of meat. Skinless chicken thighs char the best and tend to stay more tender and juicy, but if you prefer breasts they will work, just keep an eye on the temp as they can dry out easier. Cook just to 165 degrees in the center.
  • Olive oil. Avocado oil or vegetable oil will work too.
  • Limes. If you are in a pinch, lemons may be substituted.
  • Salt. For the marinade, I use 1/2 teaspoon. You can always add more (to taste) to the finished product.
  • Paprika. I love the rich, smokey flavor of smoked paprika, but standard paprika is fine too.
  • Ground cumin. Ground cumin is a classic Mexican spice and there really is no substitute!
  • Garlic. I typically keep things simple and use garlic powder, but fresh garlic has great flavor. You can substitute the garlic powder with 3 cloves (peeled & smashed) fresh garlic.
  • Chili lime seasoning or chili powder. We love the chili lime seasoning from Trader Joe’s and use it often. I’ve even seen other grocers carrying similar spices, but if chili powder is what you have on hand, it will work just fine.

Taco Toppings

We are obsessed with the slaw and sauce in this recipe and I definitely recommend you take the extra time to whip them both up! It’s the same slaw and sauce recipe from my delicious fish tacos. Other topping ideas include:

  • Diced tomatoes
  • Salsa or pico de gallo
  • Shredded lettuce or cabbage
  • Mexican cheese such as queso fresco, cotija or Monterey jack cheese
  • Mexican crema or sour cream
  • Guacamole
  • Grilled corn
  • Sliced jalapeño
  • Sautéed bell peppers and onions
corn and cabbage slaw for grilled chicken tacos

Recipe Instructions

  1. Marinate the chicken. Start this recipe by combining chicken with olive oil, lime juice, and all of the seasonings in a large zip-top baggie to marinate in the fridge for at least an hour.
  2. Make the slaw. While the chicken is marinating, mix together the slaw. In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.
  3. Make the creamy sauce. In a small bowl, stir together the sour cream (or Greek yogurt), mayonnaise, lime, garlic powder, paprika, cayenne pepper and salt. This is also a good time to prep any other toppings you might be using.

For cooking the chicken there are four different methods you can choose from. My favorite way to cook the chicken for tacos is grilling. It’s quick and I like the way the outside gets slightly charred and super flavorful. All of these cooking methods work really well though!

Cooking Methods

BROILER: Set oven to high broil. Position chicken on baking pan sprayed with cooking spray. Broil it for about 5-6 minutes on the first side and then remove from the oven and flip. Broil another 5 minutes. If your pieces are thicker, they will take a little longer. Thickest part of the chicken should register 165ºF when cooked completely. 

BAKE: Preheat oven to 450ºF. Place chicken in baking dish sprayed with cooking spray. Bake for 15-20 minutes, or until cooked through and no longer pink in the center. See this post for my favorite baked chicken method.

PAN: Heat a bit of oil in a large non-stick skillet or cast iron skillet over medium-high heat. When the pan is hot, add chicken in a flat layer without overcrowding. Cook for 5 to 7 minutes without moving it around. Flip and continue to cook for about 7 more minutes, or until internal temperature reaches 165ºF.

GRILL: Heat the grill to medium-high heat. Grill the chicken for about 5-6 minutes before turning and cooking on the other side for another 5-6 minutes, or until chicken is cooked through and the thickest center registers 165ºF.

AFTER COOKING: Transfer chicken to a plate, cover with foil and let rest for 5 minutes. This allows the chicken time to become super juicy. If you cut the chicken immediately after being cooked, all of the juices will run out.

SERVE: Dice into cubes, slice into strips or shred chicken. Add it over warm tortillas and top with slaw, avocado slices (or guacamole) and any other favorite taco toppings. Squeeze lime juice on top and drizzle on the sauce. Serve with chips, salsa, and margaritas and you’re good to go!

chicken tacos topped with slaw, jalapeño and avocado

Tips for Recipe Success

  • Marinating time. The chicken is best when it has time to marinate for 1 hour or longer, but if you’re short on time, marinate chicken for at least 15 minutes. You can keep your chicken in the marinade for up to 24 hours.
  • Cooking time. Keep in mind that with all of the cooking methods, mentioned, cooking time will always depend on the thickness of the chicken and may vary slightly. I highly recommend purchasing a meat thermometer, so you can be sure the chicken is fully cooked. I have and love this one.
  • Time saver. For quicker prep time, buy pre-shedded cabbage. You can also use 1 tablespoon taco seasoning instead of the individual spices.
  • Storing leftovers. Store any leftovers (slaw, sauce, chicken) in separate airtight containers. The cooked chicken will stay fresh in the refrigerator for up to 4 days.
  • Freezing. You can freeze the chicken for later use. Either freeze the raw chicken in a bag of marinade, then thaw and cook, or freeze the cooked chicken in an airtight bag for up to 3 months.

Variations

  • Tortillas. Use your favorite type of wrap or tortilla. Flour, corn or wheat tortillas all make great choices. We even love to use hard taco shells sometimes.
  • Cheese. Because this recipe includes the slaw and sauce, we don’t typically add cheese. If you want to add cheese, though, go for it! A Mexican cheese blend or cotija cheese would be tasty options.
  • Spicy. If you prefer your tacos with a kick, add some crushed red pepper flakes or cayenne red pepper to the marinade.
  • Toppings. Feel free to leave off the slaw and sauce and use this chicken to make more of a traditional taco with any favorite toppings.
  • Slow cooker. Looking to cook your chicken in a crockpot, see this crockpot salsa chicken recipe.
  • Other options. Change up the serving style and use the ingredients to make nachos or taco salads.
tacos with flour tortillas and grilled chicken

Serving Suggestions

Beyond the signature dish itself, it’s nice to have a side dish or two to round out the meal. These grilled chicken tacos pair fabulously with my Best Damn Salsa (which has awesome reader feedback), my personal favorite homemade guacamole, and an easy Mexican brown rice recipe.

I know you’re going to LOVE these tacos because they’re SO delicious! The perfectly seasoned grilled chicken pairs wonderfully with the cool cabbage and creamy sauce. This meal makes the perfect weeknight dinner when you don’t have much time to cook. The chicken cooks up super quick and the sauce and slaw can easily be made ahead of time.

If you try this taco recipe, let me know! Leave a comment and if your family loves these tacos as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

grilled chicken tacos with corn slaw, avocado and sliced jalapeño
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Grilled Chicken Tacos

The BEST grilled chicken tacos are made with warm tortillas filled with Mexican spiced chicken, corn cabbage slaw, a creamy taco sauce, avocado slices and a squeeze of fresh lime. It’s a crowd-pleasing meal that’s quick, easy, and packed with flavor!
Author: Kim

Ingredients

FOR THE CHICKEN AND MARINADE:

  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts or tenders or thighs
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili lime seasoning or chili powder

FOR THE SLAW:

  • 1/4 cup mayo or Greek yogurt
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon honey
  • 2 cups shredded purple cabbage or a combination of green and purple
  • 1 cup canned or frozen corn, if canned, drained and if frozen, thawed
  • 1 jalapeño, minced

FOR THE SAUCE:

  • 1/4 cup sour cream or Greek yogurt
  • 2 tablespoons mayo
  • Juice from 1/2 lime
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper, optional for extra spice
  • salt, as needed to taste

FOR SERVING

  • corn tortillas, flour tortillas, diced or sliced avocado or guacamole, fresh cilantro, lime wedges

Instructions 

  • If your chicken breast is thick, I recommend cutting in half, horizontally. Do not pound it thin, as it will not have the right consistency for tacos. Combine chicken with olive oil, lime juice, salt, paprika, ground cumin, garlic powder, chili lime seasoning in a large zip-top baggie to marinate for at least an hour.
  • Meanwhile, mix up the slaw and sauce. To make the slaw: In a large bowl, stir together mayo, lime juice, cilantro, and honey. Add in cabbage, corn, and jalapeño. Toss to coat. Season with a dash of salt and pepper. Set aside.
  • Make the sauce: Combine all taco sauce ingredients in a small bowl, stir well, and set aside.
  • To cook the chicken: Preheat a grill over medium-high heat (it should come to 425 – 450 degrees). Remove chicken from marinade and grill until chicken has cooked through, turning once halfway through grilling, about 5 – 6 minutes per side (thickest center should register 165ºF and they should have grill marks).
  • Transfer to a plate, cover with foil and let rest 5 minutes.
  • Dice grilled chicken into cubes or slice into strips. Add chicken over warm tortillas and top with slaw, sauce and any other favorite taco toppings and a squeeze of fresh lime juice over the top.

Notes

*Nutritional information includes 2 chicken tacos with slaw, sauce and corn tortillas. To save on calories, use fat free or low fat Greek yogurt to make the slaw and sauce.
**For quicker prep time, buy pre-shedded cabbage. You can also use 1 tablespoon taco seasoning instead of the individual seasonings. And the creamy sauce can be made in advance.
***See the full post for other cooking options besides grilling
 
Serving: 2tacos, Calories: 468kcal, Carbohydrates: 14g, Protein: 44g, Fat: 25g, Saturated Fat: 5g, Cholesterol: 143mg, Sodium: 740mg, Potassium: 906mg, Fiber: 1g, Sugar: 7g, Vitamin A: 918IU, Vitamin C: 29mg, Calcium: 46mg, Iron: 1mg

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