Chicken Street Tacos
Delicious chicken street tacos made with juicy, spiced chicken, warm corn tortillas, and fresh toppings for a vibrant meal perfect for weeknights or gatherings.
Ingredients
For the Chicken
- 1.5 pounds boneless (skinless) chicken thighs (or breasts) (about 680 g)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit Juice of 1 lime
For the Tacos
- 12 small corn tortillas
- 0.5 cup finely chopped white onion
- 0.5 cup chopped fresh cilantro
- 1-2 units limes (cut into wedges)
Optional Toppings
- 0.5 cup crumbled cotija cheese (optional)
- 1 unit avocado (sliced) (optional)
- 1 cup salsa of choice
Instructions
Preparation
- Pat the chicken dry with paper towels.
- In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, salt and black pepper.
- Rub the spice mix evenly over the chicken, then drizzle with olive oil and squeeze the juice of lime over the pieces.
Cooking
- Heat a large skillet or grill pan over medium-high heat until hot.
- Add the chicken and cook about 5–7 minutes per side until a golden crust forms and the internal temperature reads 165°F (74°C).
Resting and Slicing
- Transfer cooked chicken to a cutting board and let rest for 5 minutes.
- Slice thinly against the grain into bite-sized strips.
Warming Tortillas
- Heat tortillas in a dry skillet for 20–30 seconds per side or wrap in foil and warm in a 350°F oven for 10 minutes.
- Keep them covered with a clean towel to stay soft.
Assembly
- Place sliced chicken on warm tortillas.
- Top with finely chopped white onion, chopped cilantro, a squeeze of lime, and optional cotija and avocado slices.
- Add salsa of choice and serve immediately.
Notes
For best results, pat chicken dry before seasoning, let it rest for 5 minutes before slicing, and warm tortillas just before serving.