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

Description

These Grilled Chicken Tacos are a vibrant and flavorful meal featuring juicy marinated chicken, fresh cabbage slaw, creamy avocado and tangy queso fresco, all nestled in warm corn tortillas. Perfect for an easy weeknight dinner or a weekend gathering, these tacos combine zesty, smoky, and refreshing flavors in every bite.

Ingredients

Units Scale

For the Chicken

1 1/2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lime juice (from 2 limes)
1 teaspoon lime zest (from 1/2 lime)
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon Mexican oregano
1 teaspoon kosher salt
Ground black pepper to taste

For the Slaw

1/4 cup plain Greek yogurt
2 tablespoons lime juice (from 1 lime)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper to taste
2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
1 jalapeño pepper, thinly sliced

For the Tacos

8 corn tortillas
1 avocado, sliced
1/2 cup queso fresco
Salsa or hot sauce, optional

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Instructions

Make the Marinade: In a medium bowl, whisk together the olive oil, lime juice, lime zest, chili powder, ground cumin, Mexican oregano, kosher salt, and ground black pepper until well combined.
Marinate the Chicken: Pat the chicken breasts dry and place them in a Ziplock bag. Pour the marinade over the chicken, seal the bag, and massage to evenly coat. Refrigerate for at least 1 hour, or up to 6 hours for extra flavor.
Prepare the Slaw: In a large bowl, whisk the Greek yogurt, lime juice, ground cumin, salt, and pepper. Add the shredded cabbage, cilantro, green onions, and sliced jalapeño. Toss everything to combine, then cover and refrigerate until ready to use.
Grill the Chicken: Heat your grill or grill pan over medium-high heat and brush or spray lightly with oil. Grill the chicken for about 5 minutes per side, until fully cooked and golden brown. Transfer to a plate and tent with foil; let rest for at least 5 minutes.
Warm the Tortillas: Grill the corn tortillas for 1-2 minutes on each side until warm and pliable.
Assemble the Tacos: Slice the rested grilled chicken into strips. To each warmed tortilla, add chicken strips, a generous portion of slaw, avocado slices, queso fresco, and salsa or hot sauce if desired. Serve fresh and enjoy!

Notes

You can use chicken thighs or tenders in place of breasts; thighs require a slightly longer grill time.
If Mexican oregano is unavailable, substitute marjoram rather than regular oregano.
The chicken may marinate for up to 6 hours for more intense flavor.
For a milder slaw, halve, deseed, and mince the jalapeño, adjusting the amount as desired.
Letting the chicken rest after grilling locks in its juices.
Nutritional info does not include optional salsa or hot sauce.
Storage: Store leftover tacos in an airtight container for up to 3 days in the fridge or up to 3 months in the freezer.

Nutrition

Serving Size: 2 tacos
Calories: 360
Sugar: 2g
Sodium: 570mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 31g
Cholesterol: 75mg