These grilled chicken tacos get a major upgrade thanks to a bright key lime slaw.
Who’s ready to eat ALL THE TACOS next Tuesday? And who’s bringing a margarita?
We have tacos at least once a week and I’m always hunting for a new twist — something beyond the classic ground beef tacos I grew up with. I still love the old favorites, but I can’t resist trying something fresh and unexpected.
Grilled chicken might sound simple, but the marinade here is built to deliver flavor, especially after it sits for a while. And the slaw? That’s where these tacos really shine.
Oh my gosh. THE SLAW!
I’m obsessed with this slaw. We’re a very pro-slaw family — Eddie loves slaw on tacos and alongside pulled pork, and while I never cared much for classic mayo-heavy coleslaw, any vinegary, briny slaw is my dream. I would happily eat this slaw on its own.
The crunch and bright flavor add texture and lift to every bite. Making the slaw with key limes is what makes it extra special: lime zest, fresh lime juice, a touch of sugar and salt. As it sits the slaw develops a perfect tangy, slightly sweet lime profile that pairs beautifully with smoky grilled chicken.
The tacos themselves remain simple so the flavors complement rather than compete. Top them however you like — I use sliced avocado (rather than guacamole), a light sour cream drizzle or crema, thinly sliced radish for extra crunch and bite, and crumbled cotija cheese. A sprinkle of tajín or smoked paprika finishes things perfectly.
Grilled Chicken Tacos with Key Lime Slaw
Grilled Chicken Tacos with Key Lime Slaw
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Ingredients
- 1 pound chicken breasts
- 3 tablespoons olive oil
- 1 key lime, zest freshly grated
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 to 12 corn or flour tortillas
- for topping: sour cream, thinly sliced radish, cotija cheese, avocado
key lime slaw
- 3 cups shredded green cabbage, napa or savoy
- 2 key limes, zest and juice
- 1 small shallot, thinly sliced
- 1 garlic clove, minced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 2 teaspoons sugar, (or honey)
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
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Marinate the chicken at least 30 minutes (or overnight). Combine chicken, olive oil, lime zest, garlic, smoked paprika, cumin, salt and pepper in a dish or resealable bag and refrigerate.
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Remove the chicken from the fridge about 30 minutes before grilling. Preheat the grill to high heat for 10 minutes.
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Grill the chicken about 5 minutes per side, until charred and the internal temperature reaches 165°F. Let the chicken rest for 10 minutes.
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While the chicken cooks, make the slaw. In a large bowl combine cabbage, lime zest, shallot, garlic and cilantro. Add lime juice and olive oil, then sprinkle sugar, salt and pepper. Toss well and let sit to develop flavor.
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Chop the rested chicken and fill tortillas. Add sliced avocado if desired, drizzle with sour cream or crema, then top with key lime slaw, radish slices and cotija cheese. Finish with a pinch of tajín or smoked paprika if you like. Enjoy!
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I appreciate you so much!
But why are tacos so amazing? They combine texture, bold flavors and endless topping possibilities — and this grilled chicken with tangy key lime slaw is a perfect example of how a simple protein and a vibrant slaw can turn an ordinary taco into something memorable.