These Grilled Chicken Tacos with Lettuce Slaw are a delightful combination of savory grilled chicken and a fresh, crunchy slaw. Perfectly balanced with bold flavors and light textures, this dish is a go-to for any meal, whether you’re hosting friends or enjoying a weeknight dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb boneless skinless chicken breasts
1 tablespoon olive oil$
Salt and pepper, to taste
1 teaspoon chili powder
1 teaspoon cumin
8 small corn tortillas
1 teaspoon garlic powder
1 teaspoon paprika
2 cups shredded lettuce
1/2 cup shredded carrots
1/4 cup red onion, thinly sliced
1 tablespoon lime juice
1/4 cup cilantro, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and pepper, to taste
Directions
Preheat the grill to medium-high heat.
In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
Grill the chicken for about 6-7 minutes per side or until fully cooked, ensuring the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before slicing into strips.
In a separate bowl, combine the shredded lettuce, shredded carrots, red onion, cilantro, lime juice, apple cider vinegar, olive oil, salt, and pepper. Toss until everything is well combined.
Warm the corn tortillas on the grill for about 30 seconds on each side, or until they become pliable.
To assemble, place the sliced grilled chicken on each tortilla and top with a generous amount of lettuce slaw.
Serve immediately, and don’t forget to squeeze some extra lime wedges on top for added flavor!
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Storage/Reheating
If I have leftovers, I make sure to store the grilled chicken and slaw separately in airtight containers. The grilled chicken can stay in the fridge for up to 3 days, and the slaw should be eaten within 1-2 days for the freshest taste. When it’s time to reheat the chicken, I like to use a grill or skillet to avoid drying it out. I avoid reheating the slaw, as it’s best served fresh and crunchy!
FAQs
Can I use other proteins besides chicken?
Yes! I’ve used shrimp and even grilled steak as alternatives to chicken in this recipe. Both pair wonderfully with the slaw.
Can I make the lettuce slaw ahead of time?
I prefer making the slaw fresh to maintain its crunchiness, but you can prepare the slaw up to a day ahead of time and store it in the fridge. Just toss it before serving to ensure it’s well mixed.
How do I make this recipe spicier?
To add some heat, I recommend adding finely chopped jalapeños or a dash of hot sauce to the chicken rub or slaw. It really brings a nice spicy kick!
Can I use flour tortillas instead of corn?
Absolutely! I’ve used both, and flour tortillas are a soft, chewy alternative that pairs well with the grilled chicken and slaw.
Can I grill the chicken on a stovetop grill pan?
Yes, a stovetop grill pan works great if you don’t have access to an outdoor grill. Just make sure to heat the pan properly and cook the chicken in batches if necessary.
Conclusion
These Grilled Chicken Tacos with Lettuce Slaw are a flavorful and satisfying meal that’s perfect for any occasion. With just a few simple ingredients and minimal prep time, it’s easy to enjoy a delicious homemade dish full of flavor and freshness. Whether I’m looking for a light dinner or something to serve at a gathering, this recipe is always a hit!
📖 Recipe:
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Grilled Chicken Tacos with Lettuce Slaw
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Grilled Chicken Tacos with Lettuce Slaw is a flavorful and healthy meal that combines smoky grilled chicken with a refreshing, crunchy slaw. It’s perfect for any occasion, quick to prepare, and customizable to suit your preferences.
Ingredients
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
8 small corn tortillas
2 cups shredded lettuce
1/2 cup shredded carrots
1/4 cup red onion, thinly sliced
1/4 cup cilantro, chopped
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and pepper, to taste
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl, mix together the olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
- Grill the chicken for about 6-7 minutes per side or until fully cooked, ensuring the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before slicing into strips.
- In a separate bowl, combine the shredded lettuce, shredded carrots, red onion, cilantro, lime juice, apple cider vinegar, olive oil, salt, and pepper. Toss until everything is well combined.
- Warm the corn tortillas on the grill for about 30 seconds on each side, or until they become pliable.
- To assemble, place the sliced grilled chicken on each tortilla and top with a generous amount of lettuce slaw.
- Serve immediately, and don’t forget to squeeze some extra lime wedges on top for added flavor!
Notes
If you prefer a spicier version, add finely chopped jalapeños or hot sauce to the chicken rub or slaw.
You can use flour tortillas instead of corn tortillas for a different texture.
If using a stovetop grill pan, ensure it’s heated properly and cook in batches if necessary.
The slaw can be made up to a day ahead, but it’s best served fresh for optimal crunchiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
