Print

Easy Chicken Street Tacos Recipe

Easy Chicken Street Tacos Recipe
Print Recipe

★★★★★

4.7 from 13 reviews

These easy chicken street tacos feature marinated, grilled chicken thighs seasoned with lime, garlic, and smoky spices, served on warm corn tortillas with fresh onion, cilantro, and optional toppings like cotija cheese and salsa verde. Perfect for a quick, flavorful meal with authentic Mexican street food vibes.

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 size)
  • ½ cup white onion, finely chopped
  • ½ cup fresh cilantro, chopped
  • Lime wedges
  • Cotija cheese (optional)
  • Avocado slices (optional)
  • Salsa verde (optional)
  • Pickled red onions (optional)

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Add the boneless, skinless chicken thighs and toss to fully coat them in the marinade. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld, or up to 8 hours for more intense flavor.
  2. Cook the Chicken: Preheat a skillet or grill over medium-high heat. Remove chicken from marinade, allowing excess to drip off, then place on the hot surface. Cook the chicken for about 5 to 7 minutes on each side until the internal temperature reaches 165°F (75°C) and the exterior is golden brown with slight charring for added smokiness.
  3. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute making the chicken juicy and tender. Then, slice or dice the chicken into small, bite-sized pieces suitable for tacos.
  4. Warm the Tortillas: While the chicken rests, warm the corn tortillas on a dry skillet over medium heat. Heat each tortilla for 20 to 30 seconds per side until pliable and slightly toasted but not crispy, which makes them perfect for folding around the filling.
  5. Assemble the Tacos: Fill each warmed tortilla with a generous amount of sliced chicken. Top with finely chopped white onion and fresh cilantro. Serve each taco with lime wedges on the side for squeezing and offer optional toppings such as crumbled cotija cheese, avocado slices, salsa verde, and pickled red onions for added flavor and texture.

Notes

  • Marinate the chicken for at least 30 minutes to develop flavor, but avoid marinating more than 8 hours to prevent the acid from breaking down the meat too much.
  • Use small corn tortillas for authentic street taco experience; warming them before serving makes them more pliable.
  • Cook chicken to an internal temperature of 165°F (75°C) for safety and optimal juiciness.
  • Customize toppings based on preference; the toppings listed are common but feel free to add or omit as desired.
  • Leftover cooked chicken can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: chicken street tacos, easy chicken tacos, Mexican tacos, grilled chicken tacos, lime chicken tacos

Find it online: https://cookwithlea.com/easy-chicken-street-tacos-recipe/