Description
These zesty chicken street tacos are packed with juicy, spiced chicken, fresh cilantro, onions, and a squeeze of lime. Served on soft corn tortillas, they’re the perfect handheld treat for any casual gathering.
Ingredients
For the Chicken Street Tacos:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 8 small corn tortillas (or flour tortillas, if preferred)
- Fresh cilantro, chopped (for garnish)
- 1/2 red onion, finely diced
- 1 lime, cut into wedges (for serving)
- Salsa or hot sauce (optional, for topping)
For Optional Toppings:
- Guacamole or sliced avocado
- Sour cream or Mexican crema
- Shredded lettuce or cabbage
- Cotija cheese, crumbled
- Radishes, thinly sliced
- Jalapeños, sliced (for extra heat)
- Pico de gallo or salsa verde
Instructions
Start by preparing the marinade for the chicken. In a medium mixing bowl, combine the olive oil, lime juice, chili powder, cumin, garlic powder, onion powder, paprika, cayenne pepper (if using), and salt and pepper. Whisk everything together until well combined.
Cut the chicken breasts or thighs into smaller strips, if desired, or leave them whole for grilling. Add the chicken to the marinade, making sure it’s evenly coated with the spices and oil mixture. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Allow the chicken to marinate in the fridge for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the toppings. Finely dice the red onion and chop the cilantro. Cut the lime into wedges for serving. If you’re using other toppings, such as sliced avocado, jalapeños, or Cotija cheese, prep those as well and set them aside.
Once the chicken has marinated, it’s time to cook it. Heat your grill or grill pan over medium-high heat. Once it’s hot, add the marinated chicken pieces and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown with grill marks.
If you’re using a skillet, heat a bit of oil over medium heat and cook the chicken for the same amount of time, turning it occasionally to ensure it cooks evenly.
Once the chicken is cooked through, remove it from the heat and let it rest for a few minutes. Then, slice the chicken into thin strips or bite-sized pieces for easy taco filling.
While the chicken rests, warm the corn tortillas. You can do this on the grill or in a dry skillet over medium heat. Heat the tortillas for about 30 seconds to 1 minute on each side, just until they’re warm and pliable.
If you’re using flour tortillas, follow the same process, but they may warm up slightly faster.
Now it’s time to assemble the tacos! Place 2-3 pieces of chicken in the center of each warm tortilla. Top with a generous sprinkle of chopped cilantro, diced red onion, and a squeeze of fresh lime juice. If you’re using any of the optional toppings, add them to the tacos as well.
If you like a bit of spice, add some salsa or hot sauce, or top with a dollop of sour cream or guacamole for extra creaminess.
Once your tacos are assembled, they’re ready to serve! Arrange them on a platter and serve immediately. Be sure to provide extra lime wedges, salsa, and other toppings so everyone can customize their tacos to their liking.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 10-15g
- Carbohydrates: 20-25g
- Protein: 25-30g