Name: Chicken Street Tacos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs, cut into small pieces; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; Salt and pepper to taste; 8 small corn tortillas; ½ cup diced white onion; ½ cup chopped fresh cilantro; 1 lime, cut into wedges

Hey y'all! If you're searching for the ultimate Chicken Street Tacos Recipe that's bursting with flavor, look no further. Tender, marinated chicken wrapped in warm corn tortillas and topped with your favorite fixings makes this dish a go-to for family dinners, parties, or a fun weeknight meal. These tacos deliver restaurant-quality taste right at your own table, and trust me—everyone will be asking for seconds. Let’s get cooking!

Why You’ll Love This

Quick and easy to prepare, ready in just 30 minutes.
Loaded with juicy, zesty chicken and authentic street taco flavors.
Perfect for meal prep or crowd-pleasing gatherings.
Customizable with your favorite toppings and salsas.
Great for weeknight dinners, BBQs, or taco nights.

Ingredients

1.5 lbs boneless, skinless chicken thighs
2 tablespoon olive oil
3 tablespoon fresh lime juice (about 2 limes)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
12 small corn tortillas
½ cup diced white onion
⅓ cup chopped fresh cilantro
½ cup crumbled Cotija cheese (optional)
1 cup diced tomatoes or pico de gallo
Lime wedges, for serving

Directions

Step 1: Marinate the Chicken

In a large bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, coriander, oregano, salt, and black pepper.
Add the chicken thighs and toss well to coat. Cover and refrigerate for at least 15 minutes (up to 2 hours for maximum flavor).

Step 2: Cook the Chicken

Preheat a large skillet or grill pan over medium-high heat.
Add marinated chicken to the hot pan and cook for 5-6 minutes on each side, or until browned and cooked through (internal temperature reaches 165°F / 74°C).
Remove from heat and let rest for 3-5 minutes, then dice or shred the chicken into bite-sized pieces.

Step 3: Warm the Tortillas

Heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds per side until soft and slightly charred.
Keep tortillas warm and pliable by wrapping them in a clean towel as you work.

Step 4: Assemble the Tacos

Spoon the juicy chicken onto each tortilla.
Top with diced onion, cilantro, Cotija cheese, and tomatoes or pico de gallo.
Squeeze fresh lime juice over the top and serve immediately!

Notes

For extra juicy chicken, don’t skip the resting step before slicing or shredding.
Double the marinade for even more flavor—just reserve half as a drizzle before serving (never reuse marinade from raw chicken).
If using chicken breast, reduce cooking time to avoid drying out the meat.

Variations

Spicy Version: Add 1 diced jalapeño or ½ teaspoon cayenne pepper to the marinade.
Grilled Pineapple Tacos: Add grilled pineapple chunks for a sweet, tangy twist.
Creamy Avocado: Top with sliced avocado or a dollop of crema for a rich, creamy finish.

Required Equipment

Large mixing bowl
Chef’s knife and cutting board
Cast-iron skillet or grill pan
Tongs
Measuring spoons

Storage Instructions

Cool leftover chicken completely and store in an airtight container in the refrigerator for up to 3 days.
Reheat the filling in a hot skillet or microwave. Tortillas are best enjoyed fresh but can be rewarmed for serving.
For longer storage, freeze cooked chicken (without toppings) for up to 2 months. Thaw overnight in the fridge before reheating.

Suggested Pairings & Serving Recommendations

Serve with Mexican rice, refried beans, or elote (grilled street corn).
Pair with homemade salsa, guacamole, or a crisp side salad.
For drinks, enjoy with a cold cerveza, margarita, or sparkling agua fresca.

Pro Tips

Let chicken marinate for at least 30 minutes for deeper flavor—even longer is better!
Don’t overcrowd the skillet; cook in batches if necessary for the best browning.
Warm tortillas right before assembling for maximum softness and authentic taco experience.

FAQ

Can I use chicken breast instead of thighs?
Absolutely! Just ensure not to overcook as breasts dry out faster.
What toppings go best with chicken street tacos?
Classic toppings include diced onion, cilantro, Cotija cheese, salsa, fresh lime, and avocado.
Are these tacos gluten-free?
Yes, as long as you use 100% corn tortillas and check for gluten-free spices.

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Yield: 12 tacos (serves 4)