These Grilled Chicken Street Tacos with Cilantro Lime Slaw are quick, flavorful, and perfect for an easy weeknight dinner or your next taco night spread. Made with juicy marinated chicken, warm tortillas, and fresh toppings, they’re a delicious crowd-pleaser that comes together fast.

It’s been a while since I dropped a new taco recipe, but this one instantly earned a spot in the dinner rotation. The yogurt marinade is the secret—it’s tangy, simple, and makes the chicken unbelievably tender. And even better? It’s all stuff you probably already have on hand, but it tastes like you picked it up from your favorite taco spot.

And let’s be real—there’s just something about street tacos that hits different. A warm tortilla, crunchy slaw, a little avocado, maybe some cotija crumbled on top? Yes, please. If you’ve tried my Chicken Tinga Tacos, Gourmet Shrimp Tacos, or those cozy Green Chile Chicken Burritos, you already know how much I love a good flavor-packed bite… and these absolutely deliver.

Simple Ingredients and Easy Swaps

Boneless skinless chicken thighs (or breasts) – Chicken thighs are super flavorful and stay juicy when cooked, but breasts work too if you prefer something leaner. Just keep an eye on cook time to avoid drying them out.

Greek yogurt – This acts as a tenderizing marinade base and adds a subtle tang. You can also use sour cream or a dairy-free yogurt alternative if needed.

Olive oil – Helps the marinade coat the chicken evenly and promotes a golden sear. Avocado oil is a great swap.

Lime juice – Brightens up the marinade and the slaw with fresh citrus flavor. Bottled lime juice works in a pinch, but fresh really makes a difference.

Seasonings: chili powder, cumin, smoked paprika, garlic powder & onion powder – This combination brings warmth, smokiness, and classic taco flavor. You can adjust the heat by scaling the chili powder up or down.

Shredded cabbage – Adds a fresh, crunchy contrast to the warm chicken. Use green cabbage, a slaw mix, or even shredded romaine in a pinch.

Chopped cilantro – Bright and herby, cilantro ties the slaw and tacos together. If you’re not a fan, try green onion or parsley instead.

Honey – Just a touch to balance out the lime and yogurt. Maple syrup works too!

Your Guide to Flavor-Packed Chicken Street Tacos

Marinate the chicken. In a large bowl, combine the chicken with olive oil, lime juice, Greek yogurt, and all the seasonings. Mix well until the chicken is evenly coated, then let it marinate for at least 20–30 minutes. You can prep the slaw during this time to keep things moving.

Make the slaw. In a separate bowl, toss together the shredded cabbage, cilantro, lime juice, yogurt, honey, and a pinch of salt. Stir until everything is well coated and set aside to let the flavors meld.

Cook the chicken. Grill, sauté, or bake the marinated chicken until fully cooked and nicely browned. You’re aiming for an internal temp of 165°F. Once done, let the chicken rest for a few minutes before slicing or shredding—it helps keep all the juices in!

Warm the tortillas. Heat your corn tortillas in a dry skillet or directly over a gas flame until they’re soft and slightly charred around the edges. This step adds that extra street taco flair.

Assemble and serve. Layer the sliced chicken, slaw, avocado or guac, and crumbled cheese onto your warm tortillas. Add any extras you like—pickled onions, jalapeños, a drizzle of hot sauce—and finish with a squeeze of fresh lime. Taco night = handled.

Tips to Make ‘Em Extra Good

Spicy chipotle version: Swap the chili powder for chipotle chili powder or add a spoonful of adobo sauce from a can of chipotles for a smoky kick.

Tropical vibes: Top your tacos with pineapple salsa or mango chunks for a sweet + spicy combo that feels super summery.

Street corn style: Mix in some charred corn kernels and a sprinkle of Tajín or chili lime seasoning with the slaw or as a topping—think elote meets taco.

Cilantro lime crema on top: A drizzle of my cilantro lime crema takes these to the next level. It’s creamy, zesty, and the perfect finishing touch—especially if you’re skipping the cheese or want something extra saucy.

Dairy-free or paleo-friendly: Use a dairy-free yogurt alternative in the marinade and slaw, and skip the cheese or use a plant-based version. Still just as flavorful!

Serving Tips

To serve: These tacos are best enjoyed fresh and hot—pile the sliced chicken into warm tortillas, top with slaw, avocado, cheese, and a big squeeze of lime. I love finishing them with a drizzle of my cilantro lime crema for that extra burst of flavor. If you’re hosting, set everything out taco-bar style so everyone can build their own (and go back for seconds).

To store: Keep the components separate for best results. Store the cooked chicken in an airtight container in the fridge for up to 4 days. The slaw holds up well too—just give it a quick toss before serving. Warm tortillas fresh when you’re ready to eat, and store any extras tightly wrapped in the fridge. Reheat the chicken in a skillet or microwave with a splash of water to keep it from drying out.

If you make these Chicken Street Tacos, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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