Chicken Street Tacos
Easy, juicy chicken street tacos served in warm corn tortillas with fresh toppings like onion, cilantro, and lime.
Ingredients
For the Chicken & Marinade
- 1.5 lbs boneless, skinless chicken thighs Thighs provide the best juiciness.
- 2 tbsp lime juice Fresh lime gives the best flavor.
- 2 tbsp olive oil Can substitute with neutral oil.
- 3 cloves garlic, minced Adds flavor.
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika For smoky flavor.
- 0.5 tsp dried oregano
- Salt and pepper to taste
To Serve
- 8–10 pieces soft corn tortillas Keeps the recipe light and traditional.
- 0.5 cup chopped white onion
- 0.5 cup chopped fresh cilantro
- Lime wedges For squeezing over tacos.
Optional Add-Ons
- Sliced avocado or guacamole
- Pickled red onions
- Salsa verde
Instructions
Preparation
- In a mixing bowl, whisk together the lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, and pepper. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes.
Cooking
- Preheat a skillet or grill over medium-high heat. Lightly oil the pan or brush the grill grates if needed.
- Cook the marinated chicken on the hot surface for 5–7 minutes on each side until fully cooked and lightly charred.
- Remove the chicken from the pan and let it rest for 5 minutes. Then slice into thin strips against the grain.
- Warm corn tortillas in a dry skillet for about 20–30 seconds on each side until soft and slightly toasted.
Assembly
- Place sliced chicken on each warm tortilla. Top with chopped onion and cilantro. Squeeze lime over the top and add any optional toppings.
Notes
Use fresh lime wedges and keep tortillas wrapped to stay warm. These tacos are great for any night or casual get-together.