Chicken Street Tacos Recipe

Introduction

Chicken street tacos are a flavorful and easy way to enjoy tender, juicy chicken wrapped in warm corn tortillas. Topped with fresh guacamole, onion, cilantro, and queso fresco, these tacos bring vibrant Mexican street food right to your kitchen.

Ingredients

• 2 lbs boneless chicken thighs
• 12 corn tortillas
• 3 ripe avocados
• 1 white onion
• 1 bunch fresh cilantro
• 2 limes
• 4 oz queso fresco cheese
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions

1. Step 1: Season chicken thighs with chili powder, cumin, paprika, salt, and pepper. Let marinate for at least 15 minutes.
2. Step 2: Mash avocados with lime juice and salt to make fresh guacamole. Set aside.
3. Step 3: Dice onion finely, chop cilantro, crumble queso fresco, and cut lime into wedges.
4. Step 4: Cook seasoned chicken in a hot skillet for 6-8 minutes per side until charred and cooked through.
5. Step 5: Warm corn tortillas on a dry skillet or over an open flame until pliable and lightly charred.
6. Step 6: Slice the cooked chicken and fill tortillas with chicken, guacamole, onions, cilantro, and queso fresco. Serve immediately with lime wedges.

Tips & Variations

• Use chicken thighs instead of breasts for juicier, more tender meat.
• Warm tortillas well to prevent cracking when folded.
• Make guacamole fresh just before serving for the best flavor and color.
• Try adding pickled jalapeños or a drizzle of hot sauce for extra heat.
• To save time, prepare toppings while the chicken marinates.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep guacamole separate and cover tightly with plastic wrap to prevent browning. Reheat chicken gently in a skillet or microwave until warm, and rewarm tortillas before assembling tacos again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred because they stay more tender and juicy. If using breasts, be careful not to overcook them, as they can dry out easily.

How do I keep the tortillas from breaking?

Warming the corn tortillas either in a dry skillet or over an open flame until pliable helps prevent cracking when folded. Avoid using cold tortillas directly from the fridge.

Chicken Street Tacos Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

These Chicken Street Tacos are a vibrant and flavorful dish featuring tender, juicy marinated chicken thighs cooked to perfection and served on warm, soft corn tortillas. Topped with fresh homemade guacamole, crunchy onions, fragrant cilantro, and crumbly queso fresco, these tacos bring a perfect blend of textures and zesty Mexican flavors that make a quick and delicious meal any day of the week.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 tacos 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 2 lbs boneless chicken thighs
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Toppings and Garnishes

• 3 ripe avocados
• 2 limes (juice and wedges)
• 1 white onion, finely diced
• 1 bunch fresh cilantro, chopped
• 4 oz queso fresco cheese, crumbled

Tortillas

• 12 corn tortillas

Instructions

1. Marinate the Chicken: Season the boneless chicken thighs with chili powder, cumin, paprika, salt, and pepper. Mix well and let the chicken marinate for at least 15 minutes to absorb the spices and enhance flavor.
2. Prepare the Guacamole: In a bowl, mash the ripe avocados with fresh lime juice and a pinch of salt until creamy but still slightly chunky. Set aside to maintain freshness and vibrant color.
3. Prep the Toppings: Finely dice the white onion, chop the fresh cilantro, crumble the queso fresco cheese, and cut the remaining lime into wedges for serving.
4. Cook the Chicken: Heat a skillet over medium-high heat and cook the seasoned chicken thighs for about 6-8 minutes per side until they develop a charred exterior and are fully cooked through. Avoid overcooking to keep the meat tender and juicy.
5. Warm the Tortillas: Warm the corn tortillas either on a dry skillet or over an open flame until they are pliable and lightly charred, which prevents them from cracking when folded.
6. Assemble the Tacos: Slice the cooked chicken into strips and fill each warmed tortilla with chicken, a dollop of guacamole, diced onions, chopped cilantro, and crumbled queso fresco. Serve immediately with lime wedges on the side.

Notes

• Chicken thighs are preferred over breasts for their tenderness and juiciness.
• Warming the tortillas is essential to prevent cracking when folding and to enhance texture.
• Make the guacamole fresh for the best flavor and vibrant color.
• Be careful not to overcook the chicken to avoid dryness and maintain juiciness.

Keywords: chicken street tacos, Mexican tacos, corn tortillas, chicken thigh recipe, guacamole, queso fresco, easy taco recipe