Chicken Street Tacos Recipe

Introduction

These Chicken Street Tacos are a simple, flavorful way to enjoy tender grilled chicken wrapped in warm corn tortillas. Perfect for a quick weeknight dinner or casual get-together, they bring vibrant spices and fresh toppings to every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp lime juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 8 corn tortillas
• 1 cup chopped white onion
• 1 cup chopped fresh cilantro
• 2 lime wedges
• Optional: Sliced avocado or guacamole
• Optional: Crumbled cotija cheese
• Optional: Pickled red onions
• Optional: Salsa verde

Instructions

1. Step 1: In a bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add the chicken thighs and toss to coat well. Marinate for at least 30 minutes or overnight for deeper flavor.
2. Step 2: Heat a grill or skillet over medium-high heat. Cook the chicken for 5–7 minutes on each side until fully cooked and nicely charred.
3. Step 3: Remove the chicken from heat and let it rest for 5 minutes. Then slice into thin strips.
4. Step 4: Warm the corn tortillas in a dry skillet for 20–30 seconds on each side until soft and pliable.
5. Step 5: Assemble the tacos by layering sliced chicken, chopped onion, and fresh cilantro on the warmed tortillas. Finish with a squeeze of lime juice and add any optional toppings you like.

Tips & Variations

• For a smoky touch, use a charcoal grill or add a pinch of chipotle powder to the marinade.
• Swap chicken thighs for boneless chicken breasts if preferred, though thighs stay juicier.
• To add heat, drizzle with your favorite hot sauce or include sliced jalapeños.
• Try serving with pickled vegetables or a side of Mexican rice for a complete meal.

Storage

Store leftover cooked chicken and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling fresh tacos. Keep tortillas wrapped in a damp towel or microwave briefly to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but may dry out more easily. Marinate well and monitor cooking time to keep them tender.

How do I make these tacos gluten-free?

Using corn tortillas as shown keeps this recipe naturally gluten-free. Just double-check any optional toppings or sauces for gluten ingredients.

Chicken Street Tacos Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

These Chicken Street Tacos feature juicy, marinated chicken thighs grilled to perfection and served on warm corn tortillas with fresh onion, cilantro, and a squeeze of lime. Inspired by traditional Mexican street food, these tacos are flavorful, easy to prepare, and customizable with toppings like avocado, cotija cheese, and salsa verde. Perfect for a quick weeknight dinner or a casual gathering with friends.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 8 tacos (serves 4) 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 lb boneless, skinless chicken thighs
• 2 tbsp lime juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper, to taste

Taco Assembly

• 8 corn tortillas
• 1 cup chopped white onion
• 1 cup chopped fresh cilantro
• 2 lime wedges
• Optional: Sliced avocado or guacamole
• Optional: Crumbled cotija cheese
• Optional: Pickled red onions
• Optional: Salsa verde

Instructions

1. Marinate the chicken: In a bowl, whisk together lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Add the boneless, skinless chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or for best results, marinate overnight to enhance flavor.
2. Cook the chicken: Preheat your grill or a skillet to medium-high heat. Once hot, cook the marinated chicken thighs for 5–7 minutes on each side until they are fully cooked through and have charred grill marks or a nice sear from the skillet. The internal temperature should reach 165°F (74°C).
3. Rest and slice chicken: Remove the chicken from heat and let it rest for 5 minutes. This step helps retain the juices. Then, slice the chicken into thin strips for easy taco assembly.
4. Warm the tortillas: Heat a dry skillet over medium heat and warm each corn tortilla for 20–30 seconds per side until soft and pliable but not crispy.
5. Assemble the tacos: Lay the warmed tortillas flat and layer with sliced chicken, chopped white onion, and fresh cilantro. Finish each taco with a squeeze of lime juice. Add optional toppings like sliced avocado or guacamole, crumbled cotija cheese, pickled red onions, or a drizzle of salsa verde to customize your street tacos.

Notes

• For extra flavor, marinate the chicken overnight.
• You can use chicken breasts if preferred, but thighs stay juicier.
• If you don’t have a grill, a skillet works just as well.
• To keep tortillas warm, wrap them in a clean kitchen towel after warming.
• Feel free to adjust spice levels by adding more chili powder or a fresh jalapeño.

Keywords: Chicken street tacos, Mexican tacos, grilled chicken tacos, easy dinner recipes, corn tortilla tacos