Chicken Street Tacos
Chicken Street Tacos are a vibrant, easy-to-make Mexican dish that brings the flavors of the streets of Mexico right into your kitchen. Featuring juicy marinated chicken, warm corn tortillas, and fresh toppings like onion, cilantro, and lime, this dish is perfect for taco nights or quick weeknight dinners. Customize the toppings to fit your tastes, and enjoy the authentic, savory goodness of these street tacos.
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Tacos, Mexican Street Food, Dinner
- Method: Grilled, Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For the Chicken Marinade:
1.5 lbs boneless skinless chicken thighs
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
1 tsp salt
½ tsp black pepper
For Serving:
8–12 small corn tortillas (street taco-style)
½ cup white onion, finely chopped
½ cup fresh cilantro, chopped
Lime wedges (for serving)
Optional Toppings:
Cotija cheese
Avocado slices
Salsa verde
Pickled red onions
Instructions
Marinate the Chicken:
In a large bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, paprika, oregano, salt, and pepper. Add the chicken thighs and toss to coat. Cover and marinate for at least 30 minutes (up to 8 hours for deeper flavor).
Cook the Chicken:
Heat a skillet or grill over medium-high heat. Remove the chicken from the marinade and cook for 5–7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is golden and slightly charred.
Rest and Slice:
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing or dicing it into small, bite-sized pieces.
Warm the Tortillas:
While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20–30 seconds per side until soft and slightly toasted.
Assemble the Tacos:
Fill each tortilla with the cooked chicken, then top with chopped onion and fresh cilantro. Serve with lime wedges and any optional toppings like cotija cheese, avocado, salsa verde, or pickled red onions.
Notes
To make these tacos spicier, add jalapeños or chipotle peppers to the marinade.
For a vegan version, swap the chicken with grilled vegetables or marinated tofu.
Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
Find it online: https://cheftinaskitchen.com/chicken-street-tacos/
