There’s something about tacos that always feels like a celebration.

For this stop in my Around the World: Spring Edition series, we’re heading to Mexico—one of my absolute favorite cuisines! I made Grilled Chicken Tacos with a Creamy Cilantro Sauce. Tacos have always been a go-to for me, whether it’s a casual weeknight dinner or something a little more elevated for entertaining. They’re simple, versatile, and packed with flavor in every bite.

This version came together with that same mindset I always come back to—keeping things fresh, vibrant, and full of texture. I wanted something that felt light enough for spring, but still satisfying and layered with bold flavor.

These chicken tacos are exactly that!

Juicy, seasoned chicken is tucked into warm tortillas and topped with a crisp cabbage slaw and pickled onions for brightness and crunch. Everything is finished with a creamy cilantro sauce that ties it all together—rich, fresh, and just a little indulgent in the best way.

And of course, tacos are meant to be shared. Whether you’re making these for a relaxed dinner at home or serving them up for friends, they’re the kind of meal that brings people together—simple, flavorful, and always a hit.

If you’re looking for a fresh, flavor-packed taco to add to your rotation, these are it. Simple to make, full of texture, and perfect for spring—let’s get into the recipe.

Serves: 3 (6 tacos)

Ingredients

For the chicken

1 lb boneless, skinless chicken breast

2 tbsp olive oil

1 tsp chili powder

1 tsp paprika

½ tsp cumin

½ tsp garlic powder

½ tsp onion powder

Salt & black pepper

Juice of ½ lime

For the Cabbage Slaw

2 cups shredded red cabbage

1/4 cup Mayonnaise

Vik’s Garlic Seasoning (any garlic seasoning works)

Juice of 1 lime

Salt to taste

Pickled Red Onions

 1 large red onion, thinly sliced

1/4 cup water 

1/4 cup white vinegar 

1 1/2 tablespoons sugar 

1 1/2 teaspoons sea salt (table salt works too)

Creamy Cilantro Sauce

½ cup sour cream

¼ cup mayo

1 garlic clove

¼ cup fresh cilantro

1 tbsp fresh lime juice

Salt & pepper

Directions

Start by preparing the chicken. In a medium bowl, combine the olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and fresh lime juice. Add the chicken and toss until evenly coated, making sure all sides are well seasoned. Let the chicken marinate for about 20–30 minutes while you prepare the remaining components.

While the chicken marinates, make the cabbage slaw. In a large bowl, combine the shredded red cabbage, thinly sliced red onion, and chopped cilantro. Drizzle with olive oil and fresh lime juice, then season with salt. Toss everything together until well combined and let it sit for about 10–15 minutes. This allows the cabbage to soften slightly and the flavors to come together.

Next, prepare the creamy herb sauce. In a blender or food processor, combine the Greek yogurt, mayonnaise, garlic, fresh cilantro, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy, adjusting seasoning as needed. Set aside until ready to use.

Next we’ll be preparing the pickled red onions. Add sliced onions into a mason jar; set aside. Combine both vinegars, water, sugar and salt to medium pot and bring to a simmer. Simmer just for 30 seconds to dissolve the sugar, then remove from heat. Carefully pour the solution into the jar with onions. Press the onions down with a spoon until submerged in the solution. Let the pickled onions cool to room temperature. Once the pickled onions have cooled to room temperature store in refrigerator.

Once the chicken has finished marinating, heat a grill or grill pan over medium-high heat. Cook the chicken for about 5–6 minutes per side, or until fully cooked through and the internal temperature reaches 165°F. Remove from the heat and let it rest for a few minutes before slicing into thin strips.

While the chicken rests, warm the tortillas in a dry skillet or directly over a flame until soft and slightly charred. To assemble the tacos, layer the grilled chicken into each tortilla, followed by a generous spoonful of cabbage slaw. Finish with a drizzle of the creamy herb sauce and a squeeze of fresh lime. Serve immediately and enjoy.