Name: Easy Chicken Street Tacos Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Mexican
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; Optional: cotija cheese, avocado slices, salsa verde, pickled red onions

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Introduction

These easy chicken street tacos are bursting with fresh flavors and perfect for a quick weeknight meal. Tender, marinated chicken thighs are grilled to perfection and served on warm corn tortillas with classic toppings. They’re simple to make and sure to become a family favorite.

Three soft white corn tortillas are placed closely on a round white plate, each holding several layers of fillings. The base layer is made of small, chunky pieces of cooked brown chicken with crispy edges, topped with coarse white cheese crumbles scattered unevenly. Next are small pieces of white onion spread across the chicken, accompanied by fresh green cilantro leaves. Each taco is garnished with a quarter slice of bright yellow-green lime placed on top. The plate sits on a soft, gray textured cloth over a white marbled surface with some green leaves and tiny flowers in the background. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: In a large bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper to make the marinade. Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Step 2: Heat a skillet or grill over medium-high heat. Remove the chicken from the marinade and cook for 5 to 7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is golden with slight char marks.
Step 3: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Then slice or dice into small, bite-sized pieces.
Step 4: While the chicken rests, warm the corn tortillas in a dry skillet over medium heat for 20 to 30 seconds on each side until soft and slightly toasted.
Step 5: Assemble the tacos by filling each tortilla with the cooked chicken. Top with finely chopped onion and fresh cilantro. Serve with lime wedges and your choice of optional toppings like cotija cheese, avocado slices, salsa verde, or pickled red onions.

Tips & Variations

For extra smoky flavor, cook the chicken on a grill instead of a skillet.
Substitute chicken breasts if preferred, but thighs stay juicier and more flavorful.
Marinate overnight for a deeper flavor infusion.
Add a squeeze of fresh lime over assembled tacos just before serving for brightness.
Try swapping cotija cheese with queso fresco or shredded cheddar for a different twist.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep tortillas wrapped in foil or a plastic bag to maintain freshness. Reheat chicken gently in a skillet over low heat or microwave until warmed through. Avoid overheating to prevent drying out the meat.

How to Serve

Three soft white corn tortillas are placed side by side on a white plate with a dark texture. Each tortilla is filled with a layer of browned, grilled chicken chunks that have a slightly crispy edge. On top of the chicken, there is a scattering of small white cheese crumbles and diced white onions, adding a soft and crunchy texture. Fresh green cilantro leaves are sprinkled over the fillings, adding a pop of color. Each taco is garnished with a bright yellow lime wedge on top, enhancing the freshness of the dish. The plate sits on a gray cloth on a white marbled surface with some small green plant leaves softly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be leaner and can dry out more easily. If using breasts, marinate well and cook carefully to retain moisture.

Can I make these tacos ahead of time?

You can marinate the chicken up to 8 hours in advance and cook when ready. For best texture, assemble the tacos just before serving to keep tortillas from getting soggy.