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Chicken Street Tacos

Savory Chicken Street Tacos You Can Make at Home

Enjoy these Chicken Street Tacos with bold flavors and customizable toppings, perfect for any meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, Skinless Chicken Thighs The juiciness and flavor make these the ideal choice for tender tacos.
  • 2 tablespoons Lime Juice Freshly squeezed adds a zesty brightness.
  • 2 tablespoons Olive Oil Helps the marinade stick and adds richness.
  • 3 cloves Garlic (minced) Fresh garlic boosts aroma and flavor.
  • 1 teaspoon Cumin A blend of spices that enhances flavors.
  • 1 teaspoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • to taste Salt
  • to taste Pepper
For the Tacos
  • 8 pieces Soft Corn Tortillas Perfect carriers for your chicken.
  • 1 cup Chopped White Onion Adds a crunchy sweetness.
  • 1/2 cup Chopped Fresh Cilantro This herb brightens the tacos.
  • 1 lime Lime Wedges Serve to squeeze over tacos for added flavor.
Optional Toppings
  • 1 cup Sliced Avocado or Guacamole A creamy addition that pairs perfectly.
  • 1/2 cup Crumbled Cotija Cheese Provides a salty kick.
  • 1/2 cup Pickled Red Onions Add a tangy crunch.
  • 1/2 cup Salsa Verde A fresh topping that enhances the experience.

Equipment

  • Grill or Skillet
  • Medium bowl

Method
 

Marinating and Cooking
  1. In a medium bowl, whisk together fresh lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Add the boneless, skinless chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes, or ideally, overnight.
  2. Preheat your grill or skillet over medium-high heat until hot, about 5 minutes. Remove the marinated chicken from the fridge and carefully place it on the grill or skillet. Cook for 5-7 minutes on each side, until internal temperature reaches 165°F.
  3. Transfer the cooked chicken to a cutting board and cover loosely with aluminum foil. Allow to rest for about 5 minutes, then slice into thin strips.
  4. While the chicken rests, warm the soft corn tortillas in a dry skillet over medium heat for about 20-30 seconds on each side.
  5. Place a generous amount of sliced chicken inside each warm tortilla. Top with chopped white onion and fresh cilantro. Squeeze fresh lime over the top and add optional toppings as desired.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 20gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

For the best flavor, marinate chicken thighs overnight and use fresh ingredients like lime juice and garlic.

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