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!

Course Main Course

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 12

Total Time 22

Servings servings (2 tacos each)

Calories 468

Author Kim

Ingredients

For the chicken and marinade:

1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts 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.

Nutrition