Grilled Chicken Tacos with Fresh Radish Slaw

Servings 6 (2 tacos per serving)


  • 1½ lbs {Foster Farms Simply Raised boneless, skinless thigh fillets}

  • ¼ cup olive oil

  • ¼ cup lime juice

  • 2 cloves garlic, minced

  • 2 tsps chili powder

  • 2 tsps ground cumin

  • ½ tsp teaspoon salt

  • ¼ tsp ground black pepper

  • ¼ tsp smoked paprika

  • 12 yellow or white corn tortillas, warmed

  • 1 recipe Fresh Radish Slaw (below)

  • 4 ounces queso fresco, crumbled

  • Sour cream, hot sauce, and lime wedges, if desired

  • Fresh Radish Slaw Ingredients:

  • 2 tbsps olive oil

  • 3 tbsps fresh lime juice

  • 1 tsp honey

  • -- | salt and pepper to taste

  • 1½ cups shredded red cabbage

  • ½ cup very thinly sliced radishes

  • 2 green onions, thinly sliced

  • 2 tbsps chopped fresh cilantro


  • 1. In a small bowl, whisk together the olive oil, lime juice, and minced garlic. Pour the mixture into a gallon-size zip-top bag, and add the thigh fillets. Seal the bag, pressing out any excess air, and turn the bag a couple of times to coat the thigh fillets evenly with marinade. Lay the bag flat on a baking tray and marinate the chicken in the refrigerator for least 1 hour, up to 8 hours.

    2. In a small bowl, stir together the chili powder, cumin, salt, pepper, and smoked paprika. Remove the chicken thighs from the marinade, and discard the excess marinade. Coat the thighs evenly on all sides with the spice mixture.

    3. On the greased rack of a covered gas or charcoal grill, grill the chicken directly over medium heat for 4 to 5 minutes per side, turning once, or until done (at least 160°F) . Cover the chicken in foil and let it rest for 10 minutes before chopping it into bite-size pieces.

    4. In a small bowl, stir together the olive oil, lime juice, and honey until smooth. Season to taste with salt and ground black pepper.

    5. In a medium mixing bowl, combine the cabbage, radishes, onions, and chopped cilantro. Drizzle with the dressing and toss to coat evenly.

    6. Fill warmed corn tortillas with the chopped chicken, and top with some of the Fresh Radish Slaw and crumbled cheese. Serve with sour cream, hot sauce, and lime wedges, if desired.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.