Grilled Cilantro-Lime Chicken Tacos Recipe

Easy and delicious Cilantro Lime Chicken Tacos topped with tangy coleslaw and a homemade avocado crema — the perfect simple summer recipe. Bright, fresh flavors and wholesome ingredients make these tacos a crowd-pleaser.

Let’s talk grilling season. Summer is made for cookouts, pool parties, and firing up the grill, and these Cilantro Lime Chicken Tacos are an ideal recipe to share with friends and family. With a zesty cilantro-lime marinade, crisp tangy coleslaw, and a creamy avocado crema, these tacos are colorful, flavorful, and quick to prepare. Add your favorite sides and a refreshing drink for an easy, festive meal.

Why You’ll Love this Recipe

• Healthy, flavorful meal that comes together quickly—ready in about 25–30 minutes active time (plus marinating).
• The cilantro-lime marinade gives the chicken bright, fresh flavor and keeps it tender.
• A creamy avocado crema and light, tangy coleslaw add texture and balance; use any toppings you prefer.

Ingredients You’ll Need

Serves: 5 • Prep time: 15 mins • Cook time: 10 mins • Total time: 25 mins (plus marinating)

• Chicken: 1 1/2 lbs boneless, skinless chicken breasts or thighs
• Tortillas: 8–10, 6-inch flour or corn tortillas
• Salt: 1/4 tsp (plus additional to taste)

For the marinade

• Juice of 2 limes + zest of 1 lime
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp honey (or maple syrup)
• 2 Tbsp chopped cilantro

For the coleslaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions
• Juice of 2 limes
• 1 Tbsp olive oil
• 1 tsp honey
• Pinch of salt

For the avocado crema

• 1 ripe avocado
• 1 garlic clove, minced
• 1/4 cup chopped cilantro
• 1/4 cup plain Greek yogurt (or sour cream)
• 3 Tbsp lime juice
• 1 tsp Sriracha (optional, for a bit of heat)
• Salt and pepper to taste
• 2 Tbsp olive oil
• 1/4 to 1/2 cup water, depending on desired consistency

How to Make Cilantro Lime Chicken Tacos

1. Make the marinade: In a small bowl, whisk together lime juice, lime zest, olive oil, minced garlic, honey, and chopped cilantro until combined.
2. Marinate the chicken: Place the chicken in a large zip-top bag or a shallow dish and pour the marinade over it, ensuring the chicken is fully coated. Seal or cover and refrigerate for about 4 hours or up to overnight for best flavor.
3. Prepare the coleslaw: Combine both cabbages, shredded carrots, green onions, and cilantro in a large bowl. In a smaller bowl, whisk lime juice, olive oil, honey, and a pinch of salt, then toss with the slaw until evenly coated. Refrigerate until ready to serve.
4. Make the avocado crema: In a food processor or high-speed blender, combine the avocado, garlic, cilantro, Greek yogurt, lime juice, Sriracha, and salt and pepper. Pulse to combine, then run the motor while slowly adding olive oil and a little water until the sauce is smooth and reaches your desired consistency.
5. Grill the chicken: Preheat an outdoor grill or a grill pan over medium heat. Remove chicken from the marinade, sprinkle lightly with salt, and grill about 4–5 minutes per side, until juices run clear and internal temperature reaches 165°F (use a digital thermometer for accuracy). Transfer the chicken to a cutting board and let rest 5 minutes before slicing or shredding.
6. Assemble the tacos: Warm tortillas, then fill each with sliced or shredded chicken, a generous scoop of coleslaw, and a drizzle of avocado crema. Finish with an extra squeeze of lime if desired and serve immediately.

Why You’ll Love this Coleslaw

This coleslaw is crisp and colorful, adding texture and brightness to every taco. Rather than a heavy creamy dressing, the slaw uses lime juice, olive oil, and a touch of honey for a light, tangy finish that complements the cilantro-lime chicken. It also makes a great, healthy topping for burgers, sandwiches, or salads.

How to Serve

These tacos are great on their own, but they also pair well with chips and fresh salsa, a simple black bean and corn salad, cilantro-lime cauliflower rice, or Mexican-style brown rice. For drinks, light fruity cocktails or sparkling water with citrus are excellent options.

How to Store Leftovers

Store leftover cooked chicken in an airtight container in the refrigerator for 4 to 5 days. Keep slaw and avocado crema in separate sealed containers for up to 5 days. Reheat chicken gently in a skillet or microwave before assembling fresh tacos.

More Taco & Mexican-Inspired Ideas

• Try turkey taco lettuce wraps for a lighter alternative.
• Mango-sriracha salmon tacos bring a sweet and spicy seafood option.
• Fish tacos with peach-mango salsa for fruity, summery flavors.
• Use homemade taco seasoning to spice up other proteins.

Nutrition (approximate)

Serving: 2 tacos • Calories: 407 kcal • Carbohydrates: 60.8 g • Protein: 31.8 g • Fat: 20.4 g • Fiber: 3.1 g • Sugar: 4.3 g

Nutrition information is automatically calculated and should be used as an approximation.

Enjoy these Cilantro Lime Chicken Tacos! If you make them, consider sharing a photo on social media and tagging the people you cook for — it’s always fun to see how recipes come to life in different kitchens.