Grilled Honey Lime Chicken Tacos with Avocado Slaw

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

Honey Lime Chicken Marinade:

1½ lbs boneless chicken thighs or breasts

3 tbsp honey

Juice + zest of 2 limes

2 tbsp olive oil

2 cloves garlic, minced

1 tsp chili powder

½ tsp cumin

½ tsp salt

¼ tsp black pepper

Avocado Slaw:

1 ripe avocado, mashed

1 cup shredded cabbage (green or purple)

¼ cup red onion, finely diced

1 small jalapeño, minced (optional)

1 tbsp lime juice

1 tbsp chopped cilantro

Salt to taste

For Serving:

8 small corn tortillas

Fresh cilantro (for garnish)

Lime wedges

Instructions

1. Marinate the Chicken:

In a bowl or zip-top bag, combine the honey, lime juice and zest, olive oil, garlic, chili powder, cumin, salt, and pepper.

Add chicken and coat well. Marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

 

2. Make the Avocado Slaw:

In a medium bowl, mash the avocado until smooth.

Stir in the shredded cabbage, red onion, jalapeño (if using), lime juice, cilantro, and salt.

Mix until well combined. Chill until ready to serve.

 

3. Grill the Chicken:

Preheat grill or grill pan to medium-high heat.

Remove chicken from marinade and grill for 5–7 minutes per side, or until cooked through (internal temp: 165°F / 74°C).

Let rest for 5 minutes, then slice or chop into bite-sized pieces.

 

4. Warm the Tortillas:

Lightly toast the corn tortillas on a dry skillet or grill for 30–60 seconds per side until soft and warm.

 

5. Assemble the Tacos:

Add sliced grilled chicken to each tortilla.

Top with a generous spoonful of avocado slaw.

Garnish with fresh cilantro and a squeeze of lime juice.