Easy Chicken Street Tacos Recipe
These Easy Chicken Street Tacos are a flavorful and quick meal perfect for any day of the week. Tender, marinated chicken thighs are grilled to perfection and served on warm corn tortillas with fresh toppings like onion, cilantro, and lime. Customize with optional add-ons like cotija cheese, avocado slices, salsa verde, or pickled red onions for an authentic street taco experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including minimum marinating time)
- Yield: 8-12 tacos 1x
- Category: Main Course
- 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
- Optional: cotija cheese, avocado slices, salsa verde, pickled red onions
Instructions
- Marinate the Chicken: In a large bowl, whisk together the fresh lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and black pepper until well combined. Add the chicken thighs and toss to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor infusion.
- Cook the Chicken: Preheat a skillet or grill over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken for 5 to 7 minutes on each side until the internal temperature reaches 165°F (74°C) and the exterior is golden brown with light charring.
- Rest and Slice: Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes. This resting period helps retain juices. Then slice or dice the chicken into small, bite-sized pieces suitable for tacos.
- Warm the Tortillas: While the chicken rests, heat a dry skillet over medium heat. Warm each corn tortilla for 20 to 30 seconds on each side until they become pliable and slightly toasted. Keep them warm until assembly.
- Assemble the Tacos: Place the sliced chicken on each tortilla. Top with finely chopped white onion and fresh cilantro. Serve immediately with lime wedges on the side and optional toppings such as cotija cheese, avocado slices, salsa verde, or pickled red onions for enhanced flavor.
Notes
- Marinating the chicken for longer (up to 8 hours) enhances the flavor significantly.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Warm tortillas just before serving to keep them soft and flexible.
- Customize toppings as desired to suit your taste preferences.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
Keywords: chicken street tacos, easy taco recipe, Mexican chicken tacos, grilled chicken tacos, lime chicken tacos, quick dinner, authentic tacos
Find it online: https://victoriablair.com/easy-chicken-street-tacos-recipe/
