Chicken Street Tacos
These Chicken Street Tacos deliver bright, smoky flavor with tender grilled chicken wrapped in warm corn tortillas, topped with fresh onions and cilantro.
Ingredients
For the Chicken
- 1 pound chicken breasts Use boneless, skinless for quick grilling.
- 2 tablespoons olive oil Any neutral oil works; a light spray can be used for a lighter option.
- 2 tablespoons lime juice Fresh lime is best; bottled can be used in a pinch.
- 2 cloves garlic (minced) Fresh packs the most flavor, powder can be substituted.
- 1 teaspoon cumin Adjust to taste.
- 1 teaspoon chili powder Reduce for less heat.
For Assembly
- 8 pieces corn tortillas Keep them traditional and gluten-free.
- 1 medium onion (diced) Red onion for color, white for mildness.
- 1/2 cup cilantro (chopped) For freshness.
- 1 lime lime wedges For serving.
Instructions
Preparation
- In a shallow dish, mix olive oil, lime juice, minced garlic, cumin, and chili powder.
- Add the chicken breasts and turn to coat. Cover and refrigerate for at least 30 minutes.
Cooking
- Heat a grill over medium-high heat or preheat a skillet to medium-high.
- Oil the grill grates lightly or brush the skillet with a little oil.
- Place marinated chicken on the hot grill or skillet and cook until fully cooked through and charred.
- Remove chicken, let it rest for a few minutes, then slice against the grain.
- Warm the corn tortillas on the grill or skillet until soft and pliable.
- Assemble tacos by placing grilled chicken in tortillas and topping with diced onion and chopped cilantro.
- Serve with lime wedges.
Notes
Marinate chicken at least 30 minutes but no longer than 4 hours. For best results, let rest after cooking before slicing. Serve warm tortillas and keep chicken warm if cooking for a crowd.