Go Back

Chicken Street Tacos

A cozy, flavor-packed recipe bringing bright, smoky flavors to your weeknight dinner table. These delicious tacos are perfect for gatherings or family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken thighs Thighs stay juicy; breasts can also be used.
  • 2 tablespoons olive oil Or substitute with avocado oil for neutral flavor.
  • 2 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
  • 1 teaspoon ground cumin Toast lightly for deeper aroma.
  • 1 teaspoon smoked paprika Regular paprika works too.
  • 0.5 teaspoon chili powder Adjust for heat.
  • 0.5 teaspoon salt Plus more to taste.
  • 1 large lime, juice and zest Lime adds bright lift; lemon is fine if you’re out.
  • 0.25 cup chopped cilantro Plus extra for garnish; substitute with parsley if desired.
  • 8-10 small corn or flour tortillas Corn for authenticity; flour for softness.
  • 0.5 small red onion, thinly sliced Soak in lime for a mellower bite.
  • 1 cup shredded cabbage or lettuce For added crunch.
  • optional toppings (crumbled queso fresco, diced avocado, crema or Greek yogurt, hot sauce, pickled jalapeños)

Method
 

Preparation
  1. In a bowl, whisk together olive oil, garlic, cumin, smoked paprika, chili powder, salt, lime juice, and lime zest. Add chopped cilantro and toss the chicken pieces to coat. Let sit for 15 minutes at room temperature or refrigerate up to 24 hours for a bolder taste.
Cooking
  1. Warm a cast-iron skillet or grill over medium-high heat until shimmering.
  2. Place chicken in the hot pan and let it sear undisturbed for 4-6 minutes, then flip and cook another 4-6 minutes until cooked through and juices run clear. The internal temperature should reach 165°F (74°C).
  3. Transfer chicken to a cutting board and rest for 5 minutes. Slice thinly against the grain.
  4. Toast tortillas on the hot skillet for 20-30 seconds per side until pliable and adorned with tiny char spots.
Assembly
  1. Fill each tortilla with shredded cabbage, sliced chicken, red onion, and cilantro. Squeeze lime juice over the top. Add optional toppings if desired, and adjust salt and heat to taste.

Notes

Perfect for interactive meals; serve with side dishes and create a toppings bar. Keep chicken and toppings stored separately for up to 4 days in the fridge.