Chicken Street Tacos Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/chicken-street-tacos-recipe/
