Tacos never go out of style — and when they feature juicy grilled honey lime chicken topped with creamy avocado slaw, they go from weeknight dinner to unforgettable feast. These Grilled Honey Lime Chicken Tacos with Avocado Slaw are a flavor explosion: smoky, sweet, tangy, and cool all in one bite. Perfect for Taco Tuesday, summer grilling, or anytime you’re craving something satisfying and fresh.
This dish is designed with busy cooks in mind — it’s simple to prep, easy to cook, and makes a crowd-pleasing platter for families, friends, or even a quiet night in. Plus, it’s customizable, naturally gluten-free, and packed with wholesome ingredients.
Let’s fire up the grill and get cooking!
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
Preparation
Step 1: Marinate the Chicken
In a large bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, chili powder, cumin, salt, and pepper. Add chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Step 2: Grill the Chicken
Preheat your grill or skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side, until caramelized and fully cooked through (internal temp of 165°F/74°C). Let rest for 5 minutes, then slice thinly for tacos.
Step 3: Make the Avocado Slaw
In a medium bowl, mash the ripe avocado with lime juice and a pinch of salt. Add shredded cabbage, red onion, chopped jalapeño (if using), and chopped cilantro. Stir gently until the slaw is creamy but still chunky. Adjust seasoning to taste.
Step 4: Warm the Tortillas
Heat tortillas in a dry skillet or directly on the grill for 15–20 seconds per side, until warm, pliable, and lightly charred. Wrap in a towel to keep warm.
Step 5: Assemble the Tacos
Layer each tortilla with grilled chicken slices and a generous scoop of avocado slaw. Garnish with extra cilantro and serve with lime wedges on the side.
Variation
- Make It Spicy: Add extra jalapeño or drizzle with hot sauce.
- Add Cheese: Crumbled cotija or shredded Monterey Jack makes a tasty addition.
- Low-Carb Option: Serve over lettuce wraps instead of tortillas.
- Extra Veggies: Add grilled corn, tomatoes, or bell peppers.
- Saucy Twist: Drizzle with chipotle crema or a tangy yogurt-lime sauce.
Cooking Note
Chicken thighs are juicier and more forgiving on the grill, but breasts work beautifully if cooked properly. Always rest the chicken before slicing to retain juices. Use fresh lime for the best zesty flavor.
Serving Suggestions
- Serve with Mexican rice or black beans on the side.
- Pair with a margarita or chilled sparkling water with lime.
- Make it a taco bar and let guests build their own.
- Add sliced radishes or pickled onions for an extra pop.
Tips
- Don’t skip resting the chicken — this step locks in flavor.
- Make the slaw up to 2 hours ahead and chill for a refreshing contrast.
- Use a grill pan indoors if it’s not grilling season.
- Toast tortillas just before assembling for the best texture.
Grilled Honey Lime Chicken Tacos with Avocado Slaw
- Total Time: 35 minutes
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
Step 1: Marinate the Chicken
In a large bowl, whisk together honey, lime juice and zest, olive oil, minced garlic, chili powder, cumin, salt, and pepper. Add chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Step 2: Grill the Chicken
Preheat your grill or skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side, until caramelized and fully cooked through (internal temp of 165°F/74°C). Let rest for 5 minutes, then slice thinly for tacos.
Step 3: Make the Avocado Slaw
In a medium bowl, mash the ripe avocado with lime juice and a pinch of salt. Add shredded cabbage, red onion, chopped jalapeño (if using), and chopped cilantro. Stir gently until the slaw is creamy but still chunky. Adjust seasoning to taste.
Step 4: Warm the Tortillas
Heat tortillas in a dry skillet or directly on the grill for 15–20 seconds per side, until warm, pliable, and lightly charred. Wrap in a towel to keep warm.
Step 5: Assemble the Tacos
Layer each tortilla with grilled chicken slices and a generous scoop of avocado slaw. Garnish with extra cilantro and serve with lime wedges on the side.
Notes
Chicken thighs are juicier and more forgiving on the grill, but breasts work beautifully if cooked properly. Always rest the chicken before slicing to retain juices. Use fresh lime for the best zesty flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 430 kcal
- Sodium: 520mg
- Fat: 22g
- Carbohydrates: 30g
- Protein: 28g
Conclusion
These Grilled Honey Lime Chicken Tacos with Avocado Slaw are the ultimate fusion of smoky, tangy, creamy, and spicy. They’re fast, flavorful, and endlessly customizable — a true weeknight hero or party favorite. With bright citrus, sweet honey, a kick of spice, and that irresistible creamy slaw, these tacos hit every note.
Whether you’re making them for a family dinner or a casual summer get-together, they’re guaranteed to bring people together around the table. 🌮✨
FAQs
Q: Can I make these ahead of time?
Yes! Grill the chicken and make the slaw in advance. Assemble just before serving for best results.
Q: Can I bake the chicken instead?
Absolutely. Bake at 400°F for 20–22 minutes or until cooked through.
Q: What tortillas work best?
Corn tortillas are traditional, but flour tortillas also work well.
Q: Can I double the recipe?
Yes — it scales easily for crowds or meal prep