Grilled chicken tacos piled high with a crisp lettuce-and-tomato slaw, creamy avocado slices and crumbly Cotija cheese on charred corn tortillas make a fast, flavorful weeknight dinner. These tacos are light, bright and perfect for summer grilling or a quick stovetop grill-pan meal any time of year.
Grilled Chicken Tacos
We love Taco Tuesday at home, but we skip the prepackaged kits and build tacos from scratch. This grilled chicken version is one of the quickest, most satisfying options to add to your rotation. The chicken is simply seasoned, quickly marinated and seared for charred flavor. A bright lettuce-tomato slaw dressed with lime and olive oil adds crunch and acidity, while avocado and Cotija provide richness and salt. Serve the components family-style and let everyone assemble their own tacos — it’s an easy crowd-pleaser and ideal when time is tight.
Lettuce Slaw
The lettuce slaw is intentionally simple: think of it as a salad that doubles as a taco topping. It adds texture and bright flavor without overwhelming the grilled chicken. A basic version includes:
- Veggies: shredded romaine or shredded lettuce, chopped vine-ripened tomato and thinly sliced red onion for bite.
- Herb: fresh chopped cilantro to brighten the mix.
- Dressing: olive oil and fresh lime juice tossed with a pinch of kosher salt and freshly ground black pepper.
Ingredients
- For the chicken: 16 oz (about 4 thin-sliced boneless chicken breast cutlets), 1 1/4 tsp seasoned salt, 1 tsp olive oil, 1 tsp lime juice.
- For the slaw and tacos: 2 1/2 cups (4 oz) shredded romaine, 1/2 cup chopped tomato (1 medium vine-ripe tomato), 1/4 cup loosely packed chopped cilantro, 1/4 cup thin-sliced red onion, 2 tsp lime juice, 1/4 tsp kosher salt, pinch of fresh black pepper.
- 8 corn tortillas, 4 tbsp crumbled Cotija cheese, 5 oz sliced avocado, thinly sliced radishes for garnish (optional), lime wedges for serving.
Instructions
- Season the chicken with seasoned salt, drizzle with olive oil and lime juice, then refrigerate to marinate for at least 1 hour. Marinating intensifies flavor and helps the meat stay juicy.
- Prepare the slaw while the chicken marinates: combine shredded lettuce, chopped tomato, cilantro and red onion in a bowl. Add olive oil, lime juice, kosher salt and a pinch of black pepper. Toss gently and set aside so the flavors meld.
- Heat an outdoor grill or an indoor grill pan over medium-high heat. Oil the grates or pan lightly to prevent sticking.
- Grill the chicken about 2 minutes on the first side, then flip and cook another minute or until cooked through and nicely charred. Cooking times will vary with thickness; aim for an internal temperature of 165°F (74°C) or until juices run clear. Transfer the chicken to a cutting board and slice into thin strips.
- Warm the corn tortillas on the grill, turning once, until they develop light char marks — about 1 to 1 1/2 minutes per side. A hot, slightly charred tortilla adds smoky flavor and keeps the taco warm for assembly.
- Assemble tacos: place sliced grilled chicken on each tortilla, top with the lettuce slaw and avocado slices, then sprinkle with crumbled Cotija. Garnish with thinly sliced radishes if you like and serve with lime wedges for squeezing over the top.
Variations and Tips
- If you don’t have seasoned salt, mix 1 tsp salt with 1/2 tsp chili powder, 1/2 tsp smoked paprika, a pinch of red pepper flakes and a small dash of garlic powder to season the chicken.
- For extra heat, add sliced jalapeño or serrano pepper to the slaw or serve with a spicy salsa on the side.
- Swap romaine for shredded cabbage for more crunch and a slightly different texture.
- Cotija is traditional, but crumbled feta makes a good substitute if Cotija isn’t available.
- To make this a low-carb meal, skip the tortillas and serve the chicken and slaw over greens as a salad. For more fiber or whole grains, use whole wheat or low-carb tortillas.
- Double or triple the recipe to feed a crowd. A grill pan or skillet works well if you don’t have access to an outdoor grill.
Serving, Timing and Nutrition
Yield: 4 servings (about 2 tacos per person). Prep time: 10 minutes active; marinate 1 hour. Cook time: about 15 minutes. Total time including marinating: roughly 1 hour 25 minutes.
Approximate nutrition per serving (2 tacos): 330 calories, 33 g protein, 22 g carbohydrates, 16 g fat, 5 g fiber. These values will vary slightly based on ingredient brands and portion sizes.
Final Notes
These grilled chicken tacos are quick to prepare, flexible and packed with fresh flavors. They work beautifully for a casual weeknight dinner, a weekend barbecue or a simple meal when friends drop by. Lay out the chicken, slaw and toppings, and let everyone assemble their own tacos — it’s fast, fun and delicious.