Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are actually more forgiving on the grill and stay juicier. They'll need slightly longer to cook—about 6-7 minutes per side—but the flavor is fantastic and some people prefer the richer taste.

I don't have a grill. Can I still make these tacos?

Definitely! A grill pan on the stove works perfectly, or you can use a regular skillet. You can even bake the chicken at 425°F for about 20-25 minutes (until it reaches 165°F internally). You'll miss a bit of the smoky char, but they'll still be delicious.

Is there a substitute for Mexican oregano?

If you can't find Mexican oregano, marjoram is your best substitute as it has similar citrusy notes. Regular oregano has a stronger flavor that's more reminiscent of Italian cuisine, so it's not ideal here. If you must use regular oregano, use about half the amount.

Can I make these tacos with flour tortillas instead of corn?

While corn tortillas are traditional for this style of taco, flour tortillas work just fine if that's your preference. Small street taco-sized flour tortillas are a good option to maintain the right proportion of fillings to tortilla.

Grilled Chicken Tacos Recipe

Name: Grilled Chicken Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 1½ pounds boneless, skinless chicken breasts; ¼ cup olive oil; ¼ cup fresh lime juice (from 2 limes); 1 teaspoon lime zest (from ½ lime); 1 tablespoon chili powder; 2 teaspoons ground cumin; ½ teaspoon Mexican oregano; 1 teaspoon kosher salt; Ground black pepper to taste; ¼ cup plain Greek yogurt; 2 tablespoons lime juice (from 1 lime); ½ teaspoon 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; 8 corn tortillas; 1 avocado, sliced; ½ cup queso fresco; Salsa or hot sauce, optional

Nothing beats the smoky-citrusy perfection of these Grilled Chicken Tacos when you’re craving Mexican flavors without the fuss. Marinated in lime and warm spices, these chicken tacos are topped with a refreshing cabbage slaw that brings the perfect crisp contrast. Ready in just 30 minutes of active cooking time, they’re the ideal solution for busy weeknights when you want something that tastes like it took hours to prepare but actually leaves you time to relax and enjoy your evening.

Why You’ll Love This Recipe

Vibrant Flavors: The lime-infused marinade transforms ordinary chicken into something extraordinary, with layers of flavor that taste like they came from your favorite taco truck.
Perfect Balance: Each bite delivers the ideal combination of smoky grilled chicken, tangy-crunchy slaw, creamy avocado, and salty cheese that makes tacos so irresistible.
Weeknight Friendly: Despite the impressive results, this recipe requires minimal hands-on time – most of the work happens during marination while you’re off doing other things.
Crowd Pleaser: These tacos work for everyone from picky kids to discerning adults – each person can customize their toppings just the way they like.

Ingredients You’ll Need

Chicken breasts: The perfect protein canvas for soaking up our flavorful marinade. They grill quickly and evenly for busy weeknights.
Olive oil: Creates the base for our marinade, helping those wonderful spices stick to the chicken.
Lime juice and zest: The acid that tenderizes the chicken while adding that signature bright, citrusy zing that makes these tacos special.
Chili powder: Brings a gentle heat and beautiful color to the chicken – don’t skimp here!
Cumin: Adds that distinctive earthy, warm flavor that’s essential in great Mexican cooking.
Mexican oregano: Has a more intense, citrusy flavor than regular oregano and makes a noticeable difference in the final taste.
Greek yogurt: The tangy, protein-rich base for our slaw dressing that’s lighter than using all mayo.
Cabbage: Provides the perfect crunch factor and holds up well to the dressing without getting soggy.
Cilantro: Adds that fresh, herbaceous quality that brightens the entire dish.
Jalapeño: Brings a gentle kick that wakes up your taste buds without overwhelming the other flavors.
Corn tortillas: Their slightly sweet flavor and sturdy texture make them the authentic choice for these tacos.
Avocado: Contributes creamy richness that balances the acidic and spicy elements.
Queso fresco: This crumbly, mild cheese adds a salty, dairy richness that completes the taco experience.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swap

Try using shrimp, flank steak, or portobello mushrooms instead of chicken. Just adjust your grilling time accordingly – shrimp cooks in minutes, while steak might need a bit longer.

Dietary Adaptations

Make it dairy-free by replacing the Greek yogurt with a plant-based alternative and skipping the queso fresco (or using a dairy-free cheese). For gluten-free diners, just confirm your corn tortillas are certified gluten-free.

Heat Level

Dial the spice up by adding more jalapeños or a dash of cayenne to the marinade. For a milder version, remove all jalapeño seeds and membranes or substitute with a milder pepper like poblano.

Seasonal Switch-Up

In summer, add charred corn kernels to your slaw. In fall, try adding small cubes of roasted sweet potato as a topping.

How to Make Grilled Chicken Tacos

Step 1: Marinate the Chicken

Whisk together olive oil, lime juice, lime zest, chili powder, cumin, Mexican oregano, salt, and pepper in a medium bowl. Pat the chicken dry, place in a ziplock bag, and pour the marinade over. Seal the bag, massage to coat evenly, and refrigerate for at least 1 hour (this is where the magic happens!).

Step 2: Prepare the Slaw

In a large bowl, combine Greek yogurt, lime juice, cumin, salt and pepper. Add the cabbage, cilantro, green onions, and jalapeño, then toss until everything is well-coated. Pop it in the fridge to let the flavors meld while you grill the chicken.

Step 3: Grill the Chicken

Heat your grill or grill pan to medium-high heat. Brush with a little oil to prevent sticking. Grill the chicken for about 5 minutes per side until it reaches 165°F internally. The slight char marks are not just for looks—they add incredible flavor! Remove to a plate and tent with foil to keep warm.

Step 4: Warm the Tortillas

Place your corn tortillas on the grill for 1-2 minutes per side until they’re warm and slightly charred. This quick step makes a world of difference in both texture and flavor.

Step 5: Assemble and Serve

Slice the chicken into strips. Build your tacos with a base of warm tortilla, topped with sliced chicken, a generous spoonful of slaw, slices of avocado, and a sprinkle of queso fresco. Add salsa or hot sauce if desired.

Pro Tips for Making the Recipe

Don’t Skip the Marination: Even 30 minutes makes a difference, but if you can plan ahead and marinate for the full hour (or up to 6 hours), you’ll be rewarded with incredibly flavorful chicken.
Chicken Temperature Matters: Remove the chicken from the refrigerator about 15 minutes before grilling to take the chill off. This helps it cook more evenly.
Tortilla Technique: If you don’t have a grill, you can warm tortillas directly over a gas burner for about 15 seconds per side, or wrap them in damp paper towels and microwave for 30 seconds.
Slaw Timing: Make the slaw while the chicken marinates—it actually improves with a little time in the fridge as the flavors meld together.
The Perfect Slice: Let the chicken rest for 5 minutes before slicing to keep those juices locked in, then cut against the grain for the most tender bites.

How to Serve

Complete the Spread

These tacos shine as the centerpiece of a casual Mexican-inspired meal. Serve alongside cilantro-lime rice, black beans, or a simple side salad with a lime vinaigrette.

Drink Pairings

A crisp Mexican lager, margarita, or refreshing agua fresca complements these tacos perfectly. For non-alcoholic options, try sparkling water with lime or a homemade horchata.

Toppings Bar

For gatherings, create a build-your-own taco bar with additional toppings like pickled red onions, diced pineapple, different salsas, and hot sauces so everyone can customize to their liking.

Make Ahead and Storage

Prep Components Ahead

You can marinate the chicken up to 6 hours ahead and make the slaw up to 24 hours in advance. Store both in separate airtight containers in the refrigerator.

Storing Leftovers

Keep the components separate for best results. Store grilled chicken in an airtight container in the refrigerator for up to 3 days. The slaw will stay crisp for about 2 days before it starts to soften too much.

Freezing

The grilled chicken freezes beautifully for up to 3 months. Wrap it tightly in plastic wrap, then foil, and place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Reheating

For the best texture, reheat the chicken in a skillet with a splash of water over medium heat until just warmed through. Microwaving works in a pinch but can make the chicken a bit tough.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs are actually more forgiving on the grill and stay juicier. They’ll need slightly longer to cook—about 6-7 minutes per side—but the flavor is fantastic and some people prefer the richer taste.
I don’t have a grill. Can I still make these tacos?

Definitely! A grill pan on the stove works perfectly, or you can use a regular skillet. You can even bake the chicken at 425°F for about 20-25 minutes (until it reaches 165°F internally). You’ll miss a bit of the smoky char, but they’ll still be delicious.
Is there a substitute for Mexican oregano?

If you can’t find Mexican oregano, marjoram is your best substitute as it has similar citrusy notes. Regular oregano has a stronger flavor that’s more reminiscent of Italian cuisine, so it’s not ideal here. If you must use regular oregano, use about half the amount.
Can I make these tacos with flour tortillas instead of corn?

While corn tortillas are traditional for this style of taco, flour tortillas work just fine if that’s your preference. Small street taco-sized flour tortillas are a good option to maintain the right proportion of fillings to tortilla.

Final Thoughts

These Grilled Chicken Tacos bring restaurant-quality flavor right to your dinner table with surprisingly little effort. The magical combination of that zesty lime marinade, the smoky char from the grill, and the cool, crunchy slaw creates tacos that’ll have everyone asking for seconds. Whether it’s Taco Tuesday or any night that needs a little fiesta spirit, this recipe delivers big time on flavor without demanding hours in the kitchen.