Zesty Cilantro-Lime Chicken Tacos

1.In a large bowl, whisk together lime juice, olive oil, cilantro, honey, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.

2.Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.

3.Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks. Remove from heat and let rest for 5 minutes.

4.While the chicken is resting, prepare the slaw by whisking together mayonnaise, apple cider vinegar, and sugar in a large bowl. Add shredded cabbage, carrots, and red onion, and toss to coat evenly.

5.Once the chicken has rested, use two forks to shred it into bite-sized pieces.

6.Warm the corn tortillas on the grill for about 30 seconds on each side until they are pliable.

7.Assemble the tacos by placing a generous amount of shredded chicken on each tortilla. Top with the prepared slaw, avocado slices, and jalapeño slices.

8.Serve the tacos with lime wedges on the side for squeezing over the top before enjoying.