Easy Chicken Street Tacos Recipe
These Easy Chicken Street Tacos are a flavorful and quick meal featuring juicy marinated chicken thighs grilled to perfection, served on warm corn tortillas with fresh onion, cilantro, and zesty lime. Perfect for a casual weeknight dinner or entertaining, they’re easily customizable with toppings like cotija cheese, avocado, and salsa verde.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 8-12 street tacos 1x
- Category: Dinner, Lunch, Street Food
- Method: Grilling/Pan-Searing
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
For the Chicken 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
For Serving:
- 8–12 small corn tortillas (street taco style)
- ½ cup white onion, finely chopped
- ½ cup fresh cilantro, chopped
- Lime wedges, for serving
Optional Toppings:
- Cotija cheese
- Avocado slices
- Salsa verde
- Pickled red onions
Instructions
- Marinate the Chicken: In a large bowl, whisk together the lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper until well combined. Add the boneless skinless chicken thighs to the marinade and toss thoroughly to coat each piece. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor infusion.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat until hot. Remove the chicken thighs from the marinade, letting excess drip off. Place the chicken on the skillet and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior turns golden with slight char marks for authentic flavor.
- Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Once rested, slice or dice the chicken into small, bite-sized pieces suitable for taco filling.
- Warm the Tortillas: While the chicken is resting, warm the corn tortillas in a dry skillet over medium heat. Heat each tortilla for about 20 to 30 seconds on each side until they become soft, pliable, and slightly toasted but not crispy to ensure easy folding.
- Assemble the Tacos: Fill each warmed tortilla with a portion of the sliced chicken. Top with finely chopped white onion and fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing. Add any optional toppings such as cotija cheese, avocado slices, salsa verde, or pickled red onions as desired for extra flavor and texture.
Notes
- Marinating the chicken longer (up to 8 hours) enhances the flavors and tenderness.
- If using a grill, preheat until medium-high heat and oil the grates to prevent sticking.
- For gluten-free option, confirm corn tortillas are certified gluten-free.
- Feel free to add your favorite hot sauce or salsa for additional heat.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 2 tacos
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg
Keywords: chicken street tacos, easy chicken tacos, Mexican tacos, grilled chicken tacos, lime marinated chicken, quick taco recipe
Find it online: https://islawhite.com/easy-chicken-street-tacos-recipe/
