Grilled Chicken Tacos Recipe

5 from 1 vote

These Grilled Chicken Tacos feature flavorful chicken and crispy coleslaw ready to be stuffed and layered with your favorite toppings.

Prep Time15

Cook Time15

Marinade Time1

Total Time1 30

Course: Dinner

Cuisine: Mexican

Difficulty: Easy

Servings: people

Author: Becky Hardin

Equipment

Grill or Indoor Grill Pan

Ingredients

For the Chicken

1½ lbs. boneless, skinless chicken breasts
¼ cup olive oil
¼ cup fresh lime juice (from 2 limes)
1 tsp lime zest (from ½ lime)
1 tbsp chili powder
2 tsp ground cumin
½ tsp Mexican oregano
1 tsp kosher salt
ground black pepper to taste

For the Slaw

¼ cup plain Greek yogurt
2 tbsp lime juice (from 1 lime)
½ tbsp ground cumin
kosher salt and freshly ground black pepper to taste
2 cups shredded green cabbage
¼ cup chopped fresh cilantro
2 green onions thinly sliced
1 jalapeño pepper thinly sliced

For the Tacos

8 corn tortillas flour, cassava, and half flour, half corn tortillas work too
1 avocado sliced
½ cup queso fresco
salsa or hot sauce, pico de gallo, optional

Instructions

In a medium bowl, whisk the olive oil, lime juice, lime zest, chili powder, cumin, oregano, salt, and pepper together.
¼ cup olive oil, ¼ cup fresh lime juice, 1 tsp lime zest, 1 tbsp chili powder, 2 tsp ground cumin, ½ tsp Mexican oregano, 1 tsp kosher salt, ground black pepper
Pat the chicken dry and place them in a Ziplock bag.
1½ lbs. boneless, skinless chicken breasts
Pour the marinade over the chicken, zip the bag, and massage until the chicken is well coated. Place in the fridge for at least 1 hour or up to 6, to marinate.
In a large bowl, whisk the Greek yogurt, lime juice, cumin, salt and pepper. Add in the cabbage, cilantro, green onions, jalapeno and toss to combine. Refrigerate until ready to serve.
¼ cup plain Greek yogurt, 2 tbsp lime juice, ½ tbsp ground cumin, kosher salt and freshly ground black pepper, 2 cups shredded green cabbage, ¼ cup chopped fresh cilantro, 2 green onions, 1 jalapeño pepper
Heat your grill or grill pan over medium-high heat. Brush (or spray if using a grill pan) with oil. Grill the chicken until cooked through, about 5 minutes per side. Let the chicken rest for at least 5 minutes after grilling to seal in the juices. Place it aside on a plate and tent with foil to keep warm. Be sure to cook the chicken to an internal temperature of 165°F to avoid drying it out.
Grill the tortillas to warm through, 1-2 minutes per side.
8 corn tortillas
Slice the chicken into strips. Assemble the tacos with chicken, slaw, avocado, queso and optional salsa or hot sauce. Enjoy!
1 avocado, ½ cup queso fresco, salsa

Video

Nutrition