Easy Chicken Street Tacos Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/easy-chicken-street-tacos-recipe/
