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Easy Chicken Street Tacos Recipe

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3.8 from 21 reviews

This Easy Chicken Street Tacos recipe features juicy, marinated chicken thighs grilled to perfection and served on warm corn tortillas with fresh onion, cilantro, and lime. Customize with optional toppings like cotija cheese, avocado slices, salsa verde, or pickled red onions for an authentic and flavorful Mexican street food experience at home.

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

  1. Marinate the Chicken: In a large bowl, whisk together fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Add the boneless skinless chicken thighs and toss well to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours, to allow the flavors to infuse the chicken.
  2. Cook the Chicken: Heat a skillet or grill over medium-high heat until hot. Remove the chicken thighs from the marinade and place them on the skillet or grill. Cook for about 5 to 7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and develops a golden, slightly charred exterior.
  3. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices. After resting, slice or dice the chicken into small, bite-sized pieces ready for taco assembly.
  4. Warm the Tortillas: While the chicken rests, warm the corn tortillas individually in a dry skillet over medium heat for 20 to 30 seconds per side. Heat until they become pliable and develop slight toasting marks, making them perfect for folding without breaking.
  5. Assemble the Tacos: Fill each warmed tortilla with a portion of the sliced chicken. Top with finely chopped white onion and fresh cilantro. Serve the tacos immediately with lime wedges on the side to squeeze over. Add any optional toppings such as cotija cheese, avocado slices, salsa verde, or pickled red onions to enhance the flavor.

Notes

  • Marinating the chicken for longer (up to 8 hours) enhances the flavor and tenderness.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
  • If tortilla warming is preferred, you can also wrap them in foil and heat in the oven at 350°F for 10 minutes.
  • For gluten-free tacos, confirm tortillas are 100% corn-based without any flour additives.
  • Leftover chicken can be stored in the refrigerator for up to 3 days and reheated.

Find it online: https://flavorspath.com/easy-chicken-street-tacos-recipe/