Chicken Street Tacos (Printable)
Tender chicken in warm corn tortillas with fresh zesty garnishes for a vibrant Mexican meal.
# What You'll Need:
→ Chicken Marinade
01 - 1 lb boneless skinless chicken thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lime juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Taco Assembly
11 - 8 small corn tortillas
12 - 1/2 cup white onion, finely diced
13 - 1/2 cup fresh cilantro, chopped
14 - 1 medium avocado, sliced
15 - 1 lime cut into wedges
16 - 1/2 cup crumbled cotija cheese (optional)
17 - salsa or hot sauce (optional)
# How-To Steps:
01 - Whisk together olive oil, lime juice, garlic, cumin, paprika, chili powder, oregano, salt, and pepper in a medium bowl until thoroughly combined.
02 - Add chicken thighs to the bowl and toss to coat evenly. Let marinate for 15 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor.
03 - Heat a large skillet or grill pan over medium-high heat. Cook chicken thighs 5-6 minutes per side until internal temperature reaches 165°F and exterior develops golden-brown char marks.
04 - Transfer chicken to a cutting board and let rest for 3 minutes to retain juices. Chop into bite-sized pieces.
05 - Heat corn tortillas in a dry skillet or directly over a gas flame for 30 seconds per side until soft and pliable.
06 - Fill each tortilla with chopped chicken. Top with diced onion, cilantro, avocado slices, and cotija cheese if desired.
07 - Serve immediately with lime wedges and salsa or hot sauce on the side.
# Expert Advice:
01 -
- The marinade comes together in minutes but makes the chicken taste like its been simmering all day
- These tacos hit that perfect balance of smoky, tangy, fresh flavors that make street food so addictive
02 -
- Dont skip resting the chicken after cooking or all those juices will end up on your cutting board instead of in your taco
- Warm tortillas make or break street tacos, cold corn tortillas are sad and break apart
03 -
- Pat the chicken dry before marinating for better sear and more flavor adhesion
- If your skillet is small, cook the chicken in batches rather than overcrowding the pan