Grilled Chicken Street Tacos with Cilantro Lime Slaw
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.
Ingredients
For the chicken:
- 1.5 lbs boneless skinless chicken thighs or breasts
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- Juice of 1 lime
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
For the slaw:
- 2 cups shredded cabbage (green or mixed)
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 tbsp Greek yogurt
- 1 tsp honey
- Salt to taste
To serve:
- Mini corn tortillas
- Diced avocado or guac
- Cotija or crumbled feta
- Extra lime wedges
- Jalapeños, pickled onions, or hot sauce ((optional))
Instructions
- In a bowl, combine chicken, greek yogurt, olive oil, lime juice, and seasonings. Let sit for 20–30 minutes while you prep the slaw.
- Toss all slaw ingredients in a bowl until well combined. Set aside.
- Grill, sauté, or bake the chicken until fully cooked (internal temp 165°F). Let rest, then slice or shred.
- Heat tortillas on a skillet or directly over a gas flame until slightly charred.
- Layer chicken, slaw, avocado, and cheese on warm tortillas. Top with your favorite extras and a squeeze of lime.
Notes
- Make it meal prep friendly. Store the chicken and slaw separately and assemble just before eating—perfect for quick lunches or weeknight dinners.
- Double the batch. This recipe easily scales up if you’re feeding a crowd or want leftovers for taco salads or bowls the next day.
- Keep tortillas fresh. Store leftover tortillas wrapped in foil or a zip-top bag to prevent drying out, and reheat on a skillet for that just-toasted taste.
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