Grilled Cumin-Lime Chicken Tacos with Cabbage–Radish Slaw
Grill-charred, cumin-lime chicken with sweet caramelized edges, tucked into warm tortillas and topped with a crunchy cabbage-radish slaw. Bright, fast, and totally different from your recent pork-and-apple run.
Back to full listIngredients
- Boneless skinless chicken thighs (or breasts) 12 oz (about 3–4 small thighs) or 2 small breasts
- Corn tortillas 6–8 small
- Green cabbage (in-season) 2 cups, finely shredded
- Radishes (in-season) 4–6, thinly sliced
- Cilantro 1/2 cup leaves, chopped
- Lime 2 (juice + wedges)
- Garlic 2 cloves, grated or minced
- Ground cumin 1 1/2 tsp
- Chili powder 1 tsp
- Dried oregano 1/2 tsp
- Olive oil 2 tbsp
- Mayonnaise or Greek yogurt 2 tbsp
- Honey 1 tsp
- Kosher salt 3/4 tsp (divided)
- Black pepper 1/2 tsp
- Optional: hot sauce to taste
- Optional: avocado 1, sliced
Instructions
- Prep grill: heat grill to medium-high (about 450–500°F). Clean and oil grates.
- Marinate chicken: in a bowl mix 12 oz chicken + 1 1/2 tbsp olive oil + juice of 1 lime + 2 minced garlic cloves + 1 1/2 tsp cumin + 1 tsp chili powder + 1/2 tsp oregano + 1/2 tsp kosher salt + 1/2 tsp black pepper. Let sit while you make slaw (10–15 minutes).
- Make slaw: in a bowl whisk 2 tbsp mayo (or Greek yogurt) + juice of 1/2 lime + 1 tsp honey + 1/4 tsp kosher salt. Toss with 2 cups shredded cabbage + 4–6 sliced radishes + 1/2 cup chopped cilantro. Chill until serving.
- Grill chicken: grill chicken 4–6 minutes per side (thighs) or 3–5 minutes per side (thin breasts) until nicely charred and 165°F internal. Rest 5 minutes, then slice.
- Warm tortillas: warm 6–8 corn tortillas on the grill 15–30 seconds per side (or in a dry skillet).
- Assemble: fill tortillas with sliced chicken, a big handful of cabbage-radish slaw, and extra lime wedges. Add hot sauce and sliced avocado if using.
Health notes: ~650–900 kcal per serving (depends on tortillas and toppings). Healthiness: Good protein + lots of crunchy veg; keep it lighter by using fewer tortillas and adding extra slaw.
Drink pairing: Wine: Go crisp and refreshing to match lime, spice, and char. - Styles (pick one): Sauvignon Blanc, Dry Rosé, Lager-style beer (if you pivot) - WA/local tip: A WA Sauvignon Blanc (Columbia Valley) works well; for rosé, look for a dry WA rosé (often Cabernet Franc or Sangiovese-based).