Easy Chicken Street Tacos Recipe

Introduction

Easy Chicken Street Tacos offer a flavorful, quick meal perfect for any day of the week. Marinated in zesty lime and spices, the tender chicken pairs beautifully with fresh toppings for a true street-style experience at home.

Ingredients

• 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
• 8-12 small corn tortillas (street taco-style)
• ½ cup white onion, finely chopped
• ½ cup fresh cilantro, chopped
• Lime wedges for serving
• Cotija cheese, avocado slices, salsa verde, pickled red onions (optional toppings)

Instructions

1. Step 1: In a large bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.
2. Step 2: Add the chicken thighs to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
3. Step 3: Heat a skillet or grill over medium-high heat. Remove chicken from marinade and cook for 5–7 minutes per side, until cooked through and slightly charred on the outside.
4. Step 4: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then, slice or dice it into small, bite-sized pieces.
5. Step 5: While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted.
6. Step 6: Assemble the tacos by filling each tortilla with chicken, then topping with chopped onion and cilantro. Serve immediately with lime wedges and optional toppings like cotija cheese, avocado slices, salsa verde, or pickled red onions.

Tips & Variations

• Use chicken breast if you prefer leaner meat, but thighs remain juicier and more flavorful.
• Marinate the chicken overnight to intensify the flavors.
• For smoky heat, add a pinch of chipotle powder to the marinade.
• Try warming tortillas directly over a gas flame for a slight char and authentic taste.
• Serve with pickled jalapeños for an extra kick.

Storage

Store leftover cooked chicken and tortillas separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet over medium heat to avoid drying it out. Warm tortillas in a skillet or microwave wrapped in a damp paper towel before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine but may be less juicy than thighs. Adjust cooking time to avoid overcooking.

How do I keep tortillas from tearing?

Warming tortillas on a dry skillet until pliable helps prevent cracking. You can also wrap them in a damp cloth while warming to maintain moisture.

Easy Chicken Street Tacos Recipe

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★★★★★

4.9 from 123 reviews

These Easy Chicken Street Tacos feature tender, marinated chicken thighs cooked to juicy perfection and served on warm corn tortillas with fresh onions, cilantro, and optional toppings like cotija cheese and avocado. A quick, flavorful meal inspired by traditional Mexican street food, perfect for casual dinners or gatherings.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes (including marinating time)
• Yield: 8–12 tacos 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and 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

Toppings and Assembly

• 8–12 small corn tortillas (street taco-style)
• ½ cup white onion (finely chopped)
• ½ cup fresh cilantro (chopped)
• Lime wedges for serving
• Cotija cheese (optional)
• Avocado slices (optional)
• Salsa verde (optional)
• Pickled red onions (optional)

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 chicken thighs and toss to thoroughly coat them in the marinade. Cover the bowl and refrigerate for at least 30 minutes or up to 8 hours to allow the flavors to infuse.
2. Cook the Chicken: Heat a skillet or grill over medium-high heat until hot. Remove the chicken thighs from the marinade, letting excess drip off, and place them on the hot surface. Cook for 5 to 7 minutes on each side, or until the chicken’s internal temperature reaches 165°F and the exterior is golden with slight charring, ensuring juicy and flavorful meat.
3. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes. This resting period helps keep the juices inside. Then slice or dice the chicken into small, bite-sized pieces ideal for tacos.
4. Warm the Tortillas: While the chicken rests, heat the corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side. Warm them until they become pliable and have a slight toast, making them perfect for folding around the filling.
5. Assemble the Tacos: Place a generous amount of the sliced chicken on each warmed tortilla. Top with finely chopped white onion and fresh cilantro. Add optional garnishes such as cotija cheese, avocado slices, salsa verde, and pickled red onions. Serve the tacos with lime wedges on the side for an extra zesty kick.

Notes

• Marinating the chicken longer (up to 8 hours) intensifies the flavor.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
• Warm tortillas just before serving to keep them soft and pliable.
• Customize toppings based on your preference or availability.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: chicken street tacos, Mexican tacos, easy chicken tacos, grilled chicken tacos, street food recipe