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grilled chicken tacos with corn slaw, avocado and sliced jalapeño

Grilled Chicken Tacos

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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!
Course Main Course
Cuisine Mexican
Keyword chicken tacos, grilled chicken tacos
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Servings 4 servings (2 tacos each)
Calories 468
Author Kim



  • 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


  • 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


  • 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


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


  • 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.


*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